Paneer chingari

Ingredients

• For gravy
• 100 gms paneer
• 3/4 cup milk
• 1 onion finely chopped
• 1 tsp green chilli finely chopped
• 1 tsp ginger garlic paste
• 1 tsp pepper powder
• 1 tsp Garam masala powder
• 1 tsp coriander powder
• 2 tbsp oil
• As Per Required Salt
• 1 tbsp Kasuri methi
• 2 tbsp chopped coriander leaves
• For paneer
• 100 grms paneer
• 1 capsicum cubes
• 1 onion cubes
• 1 tbsp oil
• 2 tbsp butter
• 1 tsp cumin seed
• 1 tbsp sesame seeds powder
• 1/2 tsp salt
• 1 tsp Kasuri methi
• 1 tsp chilli powder
• 1 tsp pepper powder

Steps

1. Firstly, in a mixer jar break 100 grams of paneer and add ¾ cup of milk. grind to smooth paste. keep aside.
2. In a pan heat 2 tbsp oil. add 1 tsp cumin, 1 tbsp Kasuri methi, and chili, and saute until the spices turn aromatic. Then add onion and sauté until the onion shrink.
3. Now add ginger garlic paste and sauté it well. keeping the flame on low, add 1 tsp cumin powder, 1tsp garam masala, 1tsp pepper powder, and ¾ tsp salt. Now add 2 tbsp coriander, and saute well. sauté on low flame until the spices turn aromatic. pour in the prepared paneer milk mixture and mix well.
4. Keep cooking until the gravy thickens and the oil separates. The white gravy base is ready. keep aside. turn off the flame Then white gravy transfer into the bowl and keep aside. For spicy paneer: Clean the pan and heat it again add 1 tbsp oil, and 2 tbsp butter. add 1 tsp cumin seed,1 tsp Kasuri methi, and 2 tbsp sesame powder, and saute until the spices turn aromatic.
5. Now add paneer cubes and sauté them. Then add capsicum and onion and sauté it well.
6. Then add chili powder and pepper powder and mix it well.
7. Saute on low flame until everything is well combined.
8. Finally, top the spicy paneer over prepared paneer white gravy and serve hot with chappathi, rotti and enjoy.