- 5 Dry red chilies
- 3 tbsp Coriander Seeds
- 1 Cinnamon Stick
- 2-3 Cloves
- 2 Black Cardamoms
- 5-6 Black Peppercorns
- 1 Onion (Finely Chopped)
- 2 Green Chillis (Slit in Half)
- 2 tsp Garlic Paste
- 1/4 cup Tomato Puree
- 1/2 cup Tomato
- 1 tsp Garam masala
- 1 tsp Red Chili powder
- 1/2 cup Green Bell Pepper (Cubed)
- 250 g Paneer
- 1 tbsp Lemon Juice
Dry roast coriander seeds and 2-3 dry red chilies till slightly browned and a nice aroma starts to come.
Grind to make a slightly coarse powder
Heat oil in a pan
When the oil is hot, add the remaining dry red chilies, cloves, black cardamom, black peppercorns and cinnamon stick.
Fry for 20 seconds.
Add onion and fry till translucent
Add green chilies and ginger garlic paste
Fry till onion turns golden brown
Add tomato puree and tomato and fry for 2-3 minutes
Add the ground masala powder, salt, Kashmiri red chilli powder and garam masala powder
Now add half cup water and cook for 2-3 minutes.
Add capsicum and paneer and cook for 2-3 minutes. Add some more water if the gravy is too thick.
Cook until oil starts to separate from the sides.
Add ghee and lemon juice and mix well.
For smoky flavour, heat a piece of coal for 5-6 minutes on flame till it is red hot.
Keep a piece of aluminium foil over the curry and keep the piece of coal over it.
Pour 1 tbsp ghee on the hot coal and immediately close the lid for 15-20 minutes.
Reheat before serving.
Serve hot with phulke, naan or laccha paratha.
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