Ingredients

• 250g paneer, cubed
• 1 capsicum/bell pepper, diced
• 2 tomatoes, pureed
• 1 big onion, finely chopped
• 1 tsp ginger garlic paste
• 2 green chillies, chopped
• 2 tsp kashmiri chilli powder
• 1 tsp turmeric powder
• 1/4 tsp turmeric powder
• 1/2 tsp black pepper powder
• 1/2 tsp cumin powder
• 1/2 tsp garam masala
• 1 tsp chickpea flour/besan
• 1 tsp kasuri methi
• 1 1/2 tbsp tomato ketchup
• 1 cup water
• Coriander leaves
• 2 tbsp butter
• 1 tbsp sunflower oil
• Salt to taste

Method

Heat 1 tbsp of butter in a pan. Add paneer and capsicum. Fry until paneer is slightly golden.

Transfer this to a bowl.

In the same pan, heat 1 tbsp of butter and 1 tbsp of sunflower oil.

Add 1 tsp ginger garlic paste, 2 chopped chillies, 1 onion chopped and little salt. Saute until the onion turns slightly brown.

Reduce the heat and add 1 tsp of chickpea flour. Mix well and fry for a minute.

Add pureed tomatoes. Mix well. Cover and cook for 5 minutes.

Once it starts leaving the pan, add 1/4 tsp turmeric powder, 1 tsp coriander powder, 2 tsp kashmiri red chilli powder, 1/2 tsp cumin powder and 1/2 tsp garam masala.

Saute until the raw smell is gone. Add 1/2 tsp pepper powder and 1 cup of water. Mix well.

Once it starts boiling, add the fried paneer and capsicum. Add salt to taste. Cook until the gravy thickens.

Add 1 tsp kasuri methi and 1 1/2 tbsp tomato ketchup. Mix well.

Finally, add 2-3 tbsp of chopped coriander.

Serve hot.