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INGREDIENTS

Paneer -- 250 gms
Capsicum -- 1 no
Curd -- 2 tsps
Cashew Nuts-- 2 tbsp
Mustard Seeds -- 1/4 tsp
Onion -- 1 no
Corn Flour -- 1 tbsp
Maida --3 tbsp
Baking Powder --1 pinch
Cayenne Pepper --1 tsp
Seasoning Salt --1/2 tsp
Paprika Powder -- 1/2 tsp
Chilly Powder -- 1/2 tsp
Turmeric Powder -- 1/4 tsp
Garam Masala -- 1/2 tsp
Chicken Masala -- 1/4 tsp
Ginger/Garlic --1/2 tsp
Green Chilly --3 nos
Pepper Powder -- 1/4 tsp
Corriander Powder -- 1/2 tsp
Corriander Leaves -- 1 stem
Spaghetti Sauce -- 1+1/4 tbsp
Italian Dressing -- 1 tbsp
Baking Soda -- 2 Pinch
Salt -- to taste
Oil -- 1/4 cup

DIRECTIONS

1). Mix together the flour, corn flour, seasoning salt, paprika, baking soda,itallian dressing mix, spaghetti sauce and 1/4 cup of water in a bowl .

2). Dip capsicum pieces into batter , then drop into hot oil .Deep fry the Capsicum pieces. Allow it to turn brown.

3). Place browned capsicum pieces into a pan .

4) Heat 2 tsp oil in a pan, Add half portion of Onion and stir it well .

5) Let it turn brown.

6) Add Ginger/Garlic paste and saute it well.

7) Add sliced green chilies and seasoning salt .

8) Add Chilli powder, Coriander powder, turmeric powder,Paprika powder,Cayenne pepper,garam masala powder,pepper powder ,half portion of cashew nuts and chicken masala powder.
Saute till the masala is well browned and oil starts to seperate.
Grind the masala onion mix into a paste.

9) Heat 2 tsp oil in a pan, Add Mustard seeds into the oil and allow it to splutter.

10) Add the grinded masala and stir it well .

11) Add paneer pieces into the masala and stir well for few minutes.

12) Add water ,salt ,curd ,rest cashew nuts and fried capsicum pieces stir well and simmer it for 5 minutes .

13) Add Coriander leaves .

:- Serve the dish after garnishing with Curry Leaf Stem.
Add 1/4 cup of water for more gravy.

This Curry will go fine with Rice,Chappathi,Porotta.

Recipe By
Kiran Mary.