In a mixing bowl, add paneer, Kashmiri red chilli powder, dry parsley, oregano, black pepper powder and salt. Mix the paneer gently so that the paneer cubes don’t break. 2. In another bowl, take besan ...

Arrange the paneer pieces on the skillet and fry from two sides until lightly browned. Remove on a plate. 4. Whisk yogurt with coriander powder, turmeric powder, Kashmiri red chili powder, garam ...

Add Kashmiri red chilli, coriander, cumin, and turmeric powder. Stir it well and cook for about 5 minutes. Then, add tomato puree and two cups of water. Give it a good stir and cook for a while ...