Ingredients -

Grind all the ingredients in the list above for making a paste.

Heat 1 tbsp oil in a pan. Once heated add the mustard seeds, jeera, bay leaf, hing.

When the seeds start to splutter, add the prepared paste. Be careful as it might splutter.

Add in the turmeric, coriander powder, garam masala, pepper, amchur.

Add water for cooking. Cover and cook for 2 mins stirring occasionally. Add salt and sugar.

In the meantime whisk besan into little yogurt until lump free. Add remaining yoghurt and prepare smooth liquid.

Add this mixture to the pan stirring continuously. Stir till the gravy is blended smoothly.

Smash the Kasuri methi between your palms and add to the gravy with remaining water. Let the gravy cook on low for 5 mins.

In another non-stick pan heat oil on medium. Add cubed onion, sauté it for a min.

Now add in the paneer cubes and increase the flame to medium. Add salt.

Sauté it for 2 mins tossing mid way, until the paneer is golden brown. The veggies should have a crunch and not very soft.

Add the veggies and paneer to the gravy and mix it well. Simmer for 2-3 mins and switch off the flame.

Just before serving garnish it with some freshly chopped coriander.

Serve warm with phulkas or rice and salad