Peel wash and Chop onion, ginger and garlic. Chop tomatoes and grind to a fine paste in a mixer.
Heat oil in a karahi and put cumin seeds and when cumin seeds splutter add asafoetida and put finely chopped onions, grated ginger and garlic. Saute till onion gets translucent. Then add salt, red chilli powder and turmeric powder and saute for 1 minute.
Add tomato puree and cook till oil leaves the karahi. Now add chopped capsicum and cook for 5 minutes on low flame.
Add chopped pieces of paneer and mix. Pour fresh malai and stir well. Cover the lid and cook for 2 minutes. Add garam masala
Serve hot with chapatti or rice garnished with chopped coriander leaves.
