• 2-3 TBSP Oil
• 1 TSP Cumin Seeds
• 2 NOS. Green Cardamom
• 2-3 NOS. Cloves
• 2-4 NOS. Black Pepper
• 1/2 Inch Cinnamon
• 1 NOS. Bay Leaf
• 3-4 MEDIUM SIZED Onions
• 1 INCH Ginger
• 7-8 Cloves Garlic
• 5-6 NOS. Coriander Stem
• 1/4 TSP Turmeric Powder
• 1 TSP Spicy Red Chilli Powder
• 1 TSP Kashmiri Red Chilli Powder
• 1 TBSP Coriander Powder
• 1 TSP Cumin Powder
• 1/2 TSP Black Salt
• AS REQUIRED Hot Water, Capsicum
• 3 MEDIUM SIZED Tomatoes
• 2-3 NOS. Green Chillies
• TO TASTE Salt
• 2-3 NOS. Cashew Nuts
• garam पानी 100-150 ML Hot Water, AS REQUIRED Water

To make the base gravy set a pan on high flame & add the oil into it, once the oil is hot add in all the whole spices & the sliced onions, stir well. Further add ginger, garlic & coriander stems, stir & cook until the onions turn golden brown, keep stirring at regular intervals. Once the onions turn golden brown, turn the flame down to low & add all the powdered spices & add hot water immediately to prevent the spices from burning, stir well & cook for 3-4 minutes. Further add capsicum, tomatoes, green chillies, salt & cashew nuts along with hot water, cover with a lid & cook over medium low flame for 4-5 minutes. Once the tomatoes get cooked, switch off the flame & cool down the gravy completely, after the gravy cools down you can remove some of the whole spices if you want, then transfer the gravy into a mixer grinder jar & add water as required, blend the gravy finely. Your base gravy for tawa paneer is ready.

• 2 TBSP + 1 TSP GHEE
• 1 TSP CUMIN SEEDS
• 2 MEDIUM SIZED ONIONS
• 2 TBSP GARLIC
• 1 INCH GINGER
• 2-3 NOS. Green Chilies
• 1/4 TSP TURMERIC POWDER
• 1 TSP KASHMIRI RED CHILLI POWDER
• AS REQUIRED HOT WATER
• 1 MEDIUM SIZED ONION
• 1 MEDIUM SIZED CAPSICUM
• 250 GRAMS PANEER
• A LARGE PINCH GARAM MASALA
• A LARGE PINCH KASURI METHI
• BIG HANDFUL FRESH CORIANDER
• 25 GRAMS PANEER
• SMALL HANDFUL FRESH CORIANDER

Heat a tawa nicely & add 2 tbsp of ghee, once the ghee is heated add the cumin seeds, onions, garlic, ginger & green chillies, stir well & cook over medium high flame until the onions turn light golden brown. Further add turmeric powder & kashmiri red chilli powder, stir & then add the gravy you made earlier, stir well & cook for 10 minutes over medium flame, add hot water if the gravy gets very dry. Once you have cooked the gravy for 10 minutes, in a separate pan, add 1 tsp ghee & heat it nicely, then add onion & capsicum, toss over high flame for 30 seconds & then add it into the gravy. Once you have added the tossed veggies in the gravy, add the diced paneer, garam masala, kasuri methi, a big handful of fresh coriander & grated pneer, stir well & taste for seasoning & adjust accordingly. Sprinkle a small handful of fresh coriander & your tawa paneer is ready, serve hot with rumali roti.