Cooking Instructions
- 1
Cut the paneer into cubes. In a bowl mix yogurt, salt, red chilli powder, turmeric powder, chat masala, tandoori masala and kasuri methi very well.
- 2
Marinate paneer with the yogurt mixture and keep them aside for 1 hour.
- 3
Finely chopped onion, bell peppers and green beans. Make a paste of the tomatoes. If not chopped them very finely.
- 4
In the kadai/pan heat 4 tbsp oil and add cumin seeds and carom seeds/ajwaain. Then add turmeric powder and add chopped onion and saute them very well.
- 5
When the onion becomes soft add ginger-garlic-chilli paste. Then add the other vegetables and fry them well. Add salt to taste and coriander powder. Mix them well.
- 6
After some time add the tomato paste/chopped tomato and mix them very well. Cook for 5-10 minutes. Lastly add garam masala and mix them well. Now turn off the flame and keep them aside in the same kadai/pan. The gravy is ready.
- 7
In another non stick pan heat 2 tbsp oil and add the marinated paneer cubes and fry them. Then after 2-3 minutes turn them over. Cook until the paneer becomes brown and crispy.
- 8
When the paneers are ready turn on the flame and heat the gravy in the kadai/pan. Now add the fried paneer in the gravy and mix them very well. Lastly add some chopped cilantro. Switch off the flame and serve it with roti/chapati/paratha.
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