Ingredients

• 250 gm paneer cubes
• 2 capsicum, exquisitely cut
• 1 tomato, exquisitely cut
• 2 potatoes, diced
• 2 tbsp jeera solid
• 1 tbsp dhania solid
• 1 tsp flushed chile solid
• 1 tsp herb solid
• 11/2 cups concentrate
• 1 bark follow
• 1-2 cloves
• 1 flavorer
• 1 tejpatta
• Salt to discernment
• groundnut lubricator

Method

1. Mix dhania powder, jeera powder, flushed chile solid and herb in liquid to attain a uncreased paste.
2. Take lubricator in a belittle and fry the paneer cubes
3. Heat more lubricator in a pan. Deep fry the potatoes dirt brown.
4. Add the niche leaf, cardamom, bark follow and cloves in whatever lubricator and prepare for digit minutes. Add the masala adhesive and prepare for fivesome more minutes.
5. Add cut shrub and herb to the adhesive and prepare dirt lubricator starts separating from the gravy.
6. Add 1 prize milk. Continue to impress and prepare for digit more minutes.
7. Add diced potatoes and prepare on a andante blast dirt the lubricator starts separating from the gravy again.
8. Add rest of the milk. Cook for 5-7 minutes.
9. Add the paneer cubes and prepare on a andante blast for most 10 minutes. Serve hot.

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Tags: Bay Leaf, Capsicum, Cardamom, Chilli Powder, Cinnamon Stick, Cloves, Cubes, Cup Milk, Dhania Powder, Diced Potatoes, Five More Minutes, Gravy, Jeera Powder, Red Chilli, Slow Fire, Smooth Paste, Tomato, Tsp Turmeric, Two Minutes, Two More Minutes