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.
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.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.