How to make

Heat the oil and fry the onion paste with the ginger and garlic paste. When the mix begins to brown, add the masalas and cook till the oil separates.

Add the capsicum cubes and cook till soft, about 2-3 minutes.

Pour in the tomato puree and add the paneer cubes.

Gently blend together till the gravy is bubbling, remove from heat and mix in the fresh cream. Season it with salt.

Garnish with fresh coriander and serve hot with kulchas and mint chutney.