Paneer angara in capsicum gravy

Take a pan, add a tablespoon of oil and heat it.
Now add chopped onions and grated ginger.

Saut for sometime, then add chopped tomatoes with green chilies and chopped capsicum and saut more.

Slowly Tomatoes and Capsicum cubes will become tender.
Add walnuts and stir for 1 min
Switch off the gas and take it out in a plate and let it cool before grinding.

Now in the same pan add little oil and butter together
Add whole cumin seeds and stir till crackle.
Add all other whole spices -black pepper corns, cloves, cardamom, bay leaf and cinnamon stick
Stir till they are fragrant.

Add the dry masala-turmeric, red chilli,coriander powder and salt.
Add kitchen king masala too and stir.

Now add the pure of sauted onions- tomatoes and Capsicum to this and stir nicely for 1-2 minutes so that everything gets incorporated well

Once the masala starts leaving the oil add paneer cubes and dried kasuri methi and cook for 5 minutes covering the pan.
You can adjust the consistency of the gravy by adding 1/2 to 1 cup water as required.

Now for giving dhuan- heat up the piece of coal directly over the gas holding it with a tong carefully

Place a mini steel bowl along with burned coal over the curry and put a pinch of asafoetida and ghee over the coal.

Cover and cook for 5 more minutes while switching off the flame.
After 5 minutes, remove the mini bowl and mix a tablespoon of butter to it. Add some finely chopped Coriander leaves.

Take out the cinnamon stick from the gravy before serving.

Serve the delicious paneer angara with Paratha, Chapati or Naan.