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Prepare the marination using the listed ingredients.
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Add paneer, onion and capsicum and fold well so the masala is coated evenly on all the pieces.
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Cover the bowl, and refrigerate for an hour.
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Thread the paneer cubes, onion and capsicum pieces carefully in a wooden skewer.
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Heat 1 tsp oil in a pan and fry the paneer till all the sides are browned turning occasionally.
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masala of the curry
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Whisk the curd till smooth and keep aside.
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Heat the remaining oil in a pan and add the onion, tomatoes, ginger and garlic pieces and sauté till it turns pinkish brown.
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Keep the masala aside to cool off a bit and then puree it coarsely.
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In the meanwhile, heat ghee in the same pan.
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Add in the onion-tomato puree and let the masala cook for 3-4 minutes.
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Add in all the spices with 1/2 tsp salt, stir well so that the spices are incorporated in the masala paste evenly.
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Cook this for another 5 minutes till you see the oil leaving the sides.
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Add 1/4 cup of water and let the spices cook.
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Then add in the curd along with almond and melon seeds paste gently stirring and mixing.
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Simmer for 5 minutes till the gravy thickens and you see fat floating on top.
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Check the seasoning and the consistency as per your liking.
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While keeping the flame at the lowest, add the milk gently and stir.
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Sprinkle kasuri methi and simmer for a further minute.
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Add in the paneer and simmer on a low flame for 2 mins so that the paneer absorbs the taste from the masala.
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Garnish with fresh cilantro and serve hot with naan, roti, phulka or rice.