For the masala:
For the Subzi:
Masala – Dry roast Dhaniya, Cumin seeds, and Kashmiri dried red chillies. Coarsely grind in a blender and keep aside.
Subzi – Heat 2 tsp oil in a kadai and add cumin seeds. After cumin splutters, add 2 finely chopped onions to it. When onions start becoming soft, add thinly sliced ginger pieces. Next, add the ginger garlic paste. Now add Red chilly powder, dhaniya powder and jeera powder and give it a quick mix into the oil. Then, add the puree of 3 tomatoes and let this mixture reach a boil. Let it simmer till the oil separates. In another kadai, heat 1 tsp of ghee and 1 tsp oil. To this, add 1 onion cut into chunky pieces, 1 sliced capsicum and 1 diced tomato. Add 200gms of diced paneer also to this. After lightly tossing these, sprinkle the coarsely ground masala so that all the vegetables and paneer are evenly coated. Next add the simmering onion and tomato gravy to this and the required amount of salt. Mix slowly so that paneer cubes do not break. Allow all ingredients to simmer for a minute. Add the milk cream and stir it in gently. Switch off the stove. Garnish with fresh corriander before serving.
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