Cooking Instructions
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Step 1
Chop the
Bell Pepper (1)
and one of the
Onions (2)
to bite size cubes. Finely chop the other onion and keep aside. Dry roast
Whole Coriander Seeds (1/2 Tbsp)
and
Dried Chili Peppers (3)
for five minutes in medium flame. Let it cool down and grind it to a powder. Chop the
Tomato (1)
and put it in a mixer and puree it.
Step 2
To a kadai pour
Oil (1 Tbsp)
and add
Ginger Garlic Paste (1 tsp)
. Saute for three to four minutes and add finely chopped onion. Saute until it starts to change color. Now add the masala powder we made and
Garam Masala (1/2 tsp)
. Saute until the raw smell of the masala is gone.
Step 3
Add the pureed tomato and
Salt (to taste)
. Cook until oil starts to leave.
Step 4
Mean while to a pan add
Oil (1 Tbsp)
and add the cubed bell pepper and onion. Saute for a good five to six minutes and keep aside. Once the gravy is ready add sauteed onion bell pepper and
Paneer (3/4 cup)
. Combine well and add
Water (1/2 cup)
.
Step 5
Cover and cook in low flame for four to five minutes. Add
Fresh Cilantro (1 Tbsp)
,
Fresh Cream (2 Tbsp)
, and
Kasoori Methi Powder (1/2 tsp)
. Combine well and switch off the flame. Serve hot with rice, roti, naan etc
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