Ingredients

• 1/2 cup cabbage, shredded
• 1/2 cup carrot, shredded
• 1/2 capsicum, thinly sliced
• 1 cup onion paste
• 2 cups tomato puree
• 1/4 cup french beans, chopped
• 1/2 cup paneer
• 1/2 cup milk
• 1 tablespoon ginger-garlic paste
• 2 green chilies, chopped
• 1/2 teaspoon Kashmiri red chili powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon garam masala powder
• 1/2 tablespoon kasuri methi
• 1/8 teaspoon red-orange food color
• 2 teaspoon oil or butter
• Few coriander leaves, finely chopped
• 1/2 teaspoon fresh cream
• Salt to taste
• 1/2 teaspoon oil
• 1/2 teaspoon grated cheese (optional)
• 4 whole green chilies (for garnishing)

Instructions

1. Melt butter in pan and add 1/2 tsp Kashmiri red chili powder, 1/2 tsp turmeric powder and 1/2 tsp coriander powder. Saute for a few seconds and then add onion paste.
2. Cook the onion paste for few seconds and add chopped green chilies along with ginger garlic paste.
3. Cook continue on a low flame till the raw flavor disappears. Now add tomato puree, cabbage, carrot, capisicum and french beans. Mix in salt to taste and cover the pan.
4. Leave to cook for about 2 minutes and then mash the paneer with your hands and mix in gravy with vegetables. Paneer brings a thick consistency in it.
5. Add 1/2 tsp coriander powder, 1/2 tsp garam masala powder and 1/2 cup of milk.
6. Keep the flame very low after adding milk and give a nice stir.
7. Finally add 1/2 tbsp kasuri methi, red-orange food color, 1/2 tsp fresh cream and few coriander leaves.
8. Cook for 3-4 minutes and finally sprinkle some grated cheese all over. Heat oil in a saucepan and slit the green chilies vertically. Shallow fry in oil for a few seconds and garnish on top of the dish.

Notes