To Make Masala Paste

  • 1 tablespoon oil
  • 2 teaspoons ghee
  • 1 cinnamon stick
  • 3-4 cloves
  • 1 teaspoon fennel
  • 1 teaspoon cumin seeds
  • 3 onions, chopped
  • 4-5 garlic cloves
  • 1 piece of ginger
  • 4 green chillies
  • 1/2 cup California walnuts
  • Water

To Make Curry

  • 400g paneer
  • Onion wedges
  • Capsicum wedges
  • 30g butter
  • 1/2 tablespoon oil
  • Ground masala paste
  • Tomato puree
  • 1 teaspoon salt
  • 2 teaspoons Kashmiri chilli powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon garam masala
  • 2 cups water
  • Kasuri Methi
  • Chopped coriander leaves


  1. Add some oil, cumin, cinnamon, cloves, fennel seeds, onion, green chilies, California walnuts, ginger and garlic in a pan. Sauté till the onions turn transparent.
  2. Let these ingredients cool down completely and add them to a mixer jar. Pour some water and grind them into a fine paste.
  3. Grind the raw tomatoes into puree separately and keep it aside.
  4. Add some butter and the paneer cubes and sauté till they are golden brown in colour on all sides in another pan. Keep them aside.
  5. Similarly, add capsicum and onion wedges to the pan with butter. Sauté and keep them aside.

 Making The Curry:

  1. Add some oil and butter to a pan.
  2. Pour in the gravy mixture and tomato puree.
  3. Sauté till the moisture is evaporated and then add salt, chili powder, turmeric powder, cumin powder, coriander powder, garam masala and a little water.
  4. Mix everything and cover the pan.
  5. Cook until the gravy is reduced to a thick mass.
  6. Then add the sautéed paneer, capsicum and onion wedges one after one and mix with the gravy.
  7. Sauté for 5 mins and then add kasuri methi and freshly chopped coriander leaves.
  8. Finally, garnish with some fresh cream and serve.