Tomatos for gravy- 4 (medium sized)
Big onions- 2
Chilli powder- 2 tablespoons (adjust as per your taste)
Salt- 1 TableSpoon
Paneer- 200 gms
Ghee- 2 Tablespoons
Unsalted Butter- 4 tablespoons butter
Oil- 2 tablespoons
Capsicum (cut into 1 inch pieces) – 8 pieces
small Tomato (Cut into big peices)- 1 cut into 4 peices
Chopped Onion- 1 (small)
Ginger Garlic Paste- 1 TeaSpoon
Chopped Coriander leaves- 2 table spoons
Chopped Mint Leaves- 1/2 Table Spoon
Curry leaves- 1 spring
Salt- as per taste
Chilli powder- 1/2 tablespoon (adjust as per your taste)
Coriander powder- 2 Table Spoons
Garam Masala- 2 Big pinches
Cinanimon- 1 (1 inch peice)
Cashew nut paste- 2 Tablespoons (optional)
Fresh Cream- 1 Tablespoon (optional)
Cumin seeds 1/2 teaspoon
Turmeric Powder 1/4 Teaspoon
Make a fine paste of all the ingredients mentioned under Paste.
Heat pan with 2 tablespoons of ghee and 2 tablespoons oil . Add paneer and fry till paneer turns golden brown. Remove paneer from pan place them in 2 cups of Warm water for about 10 minutes. Don’t throw this water you can use this water in curry.
To the same pan add cumin seeds, cininamon,cloves,elachi and let them splutter. Then add onions, curryleaves and fry for a minute. Add ginger garlic paste, turmeric powder stirr well for 1/2 minute.If you want to add Cashew nut paste you can add now , and cook for 2 minutes, this gives rich flavor to the gravy. Now add tomato – onion paste wich we prepared earlier. Cook on medium flame for about 5 minutes. To this add chilli powder, salt, coriander powder, 1 big pinch of garam masala and cook till oil gets sepearted from Tomato-Onion paste.
Now its time to add our capsicum, chopped tomato and paneer cubes along with a cup of water. Cook on lower flame for about 10 more minutes or till Capsicum turns soft. By this time the gravy thickens. Add the remaining butter, pinch of garam masala, chopped coriander, chopped mint leaves . Garnish with fresh cream and serve hot with Chapati , Parata , Biryani or any dish of your choice.