Ingredients

The following ingredients have 4 Servings
  • 1/4 cup Mustard oil
  • 1 cup Onion (Finely Chopped)
  • 2 tsp Ginger Garlic Paste
  • 203 Green chilli (Slit into halves)
  • 1/2 cup Tomato (Grated)
  • 1/2 cup Yogurt (Whisked with 1 tbsp maida)
  • 2 tbsp Achari Masala
  • 2 tsp Coriander Seeds (Crushed)
  • 2 tsp Kashmiri Red Chilli Powder
  • 2 tsp Dry Mango Powder
  • Salt to taste
  • 400 g Paneer (Cut into cubes)
  • 1/2 cup Peas
  • 1/2 cup Capsicum (Cubed)
  • 2 tbsp Mango Pickle Masala with Oil
  • 2 tbsp Kasuri Methi
  • 2 tbsp Lemon Juice

Instruction

  • Heat mustard oil in a pan.
  • When the oil is hot, add onion and fry until slightly browned.
  • Add ginger garlic paste and green chilli and fry until onion turns nicely brown.
  • Add tomato and cook for 3-4 minutes.
  • Now add yogurt whisked with maida and cook for another 2-3 minutes.
  • Add achari masala, crushed coriander seeds, red chilli powder, dry mango powder and salt and fry until oil starts to separate from the sides of the pan.
  • Add 1 cup of water and bring the curry to a boil.
  • Now add paneer, peas and capsicum and cook for 4-5 minutes.
  • Add mango pickle masala with oil, kasuri methi and lemon juice and mix well.
  • Serve hot.