PANEER - 16 CUBES

firstly, in a large kadai heat 2 tbsp oil and roast 16 cubes paneer.

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KEEP ASIDE

roast until the paneer turns golden brown. keep aside.

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CAPSICUM - HALF CUBE

in the same oil, add ½ capsicum, ½ onion and saute on high flame.

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KEEP ASIDE

in the same oil, add ½ capsicum, ½ onion and saute on high flame.

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CINNAMON - HALF INCH

with the remaining oil add ½ tsp cumin, 3 pod cardamom, 4 cloves and ½ inch cinnamon.

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TURNS AROMATIC

saute on low flame until the spices turn aromatic.

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ONION - 1 SLICED

further add 1 onion, 1 inch ginger and 2 clove garlic.

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SOFTENS

saute until onions shrink and softens.

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TOMATO - 2 SLICED

now add 2 tomato and saute until tomatoes soften and turn mushy

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COOL COMPLETELY

cool completely and transfer to the blender.

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BLEND - SMOOTH PASTE

blend to smooth paste adding water if required.

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TOMATO ONION PASTE

ilter the puree making sure to have a smooth silky puree. keep aside.

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BAY LEAF - 1

firstly, in a large kadai heat 1 tbsp butter and saute 1 bay leaf, ½ tsp  turmeric, ¾ tsp chilli powder, 1 tsp coriander powder and ¼ tsp cumin  powder

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TURNS AROMATIC

saute until the spices turn aromatic

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ONION TOMATO PUREE

now add in prepared onion tomato puree, 1 tsp salt and mix well

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BOIL - 10 MINUTES

cover and cook for 5-10 minutes or until the puree thickens.

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CURD - 2 TBSP, WHISKED

further, add 2 tbsp curd and mix well until everything is well combined.

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OIL SEPERATES

stir and cook until the oil is separated from sides.

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WATER - 3/4 CUP

add in ¾ cup water and mix well adjusting consistency as required

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PANEER, ONION,CAPSICUM

now add in fried paneer, capsicum and onion. mix well

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SIMMER - 3 MINUTES

cover and simmer for 3 minutes or until the flavours are absorbed well.

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CORIANDER - 2 TBSP

additionally, add 2 tbsp coriander and 1 tsp kasuri methi. mix well

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READY TO EAT

finally, enjoy shimla mirch paneer with phulka or naan.

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