Ingredients

• Milk powder -1 cup
• Besan -1 cup
• Onion-1 medium size
• Ginger paste -1 tsp
• Garlic paste-1/2 tsp
• Green chilli -2 to 3
• Capsicum grated -1 tbsp
• Tomato Puree -1/4 cup
• Cashewnuts paste -3 tbsp
• 1 clove
• 1 cardamom
• 1 piece Cinnamon
• 1/2 tsp- Garam masala
• 1/2 tsp- Black pepper powder
• A little Turmeric powder
• Salt to taste
• Cream -optional

How to Make Paneer with Gravy

• Take Amul powder and Besan in a bowl. Add a little salt and water to make a batter (neither too watery nor too thick). Place a non-stick pan on medium flame and cook the batter for some time. Stir continuously, watch it doesn't turn hard.
• When it thickens, pour on to a rounded Thali (plate) and spread evenly.
• Let it cool. When it becomes dry, cut it into Paneer like pieces.
• Deep fry in oil till it turns to golden colour.
• For Gravy:
• Take a pan and add oil (optional) and first add clove, cinnamon, cardamom (whole). Add capsicum and saute.
• Add onion, green chilli and saute.
• Add ginger and garlic paste, tomato puree and cook till oil separates.
• Add Cashew paste and dry masala powder. Add water (as per your choice). Boil.
• Add the paneer pieces to the gravy, and keep it on the flame for 2- 3 minutes.
• Garnish with Coriander leaves and serve hot with Naan or Roti.