Method 1 Grind ginger and garlic into a paste. In a large bowl, add curd, besan, turmeric, red chilli powder, kitchen king masala, ajwain, cumin powder, pepper, garam masala powder, kasoori methi, salt and mustard oil. Mix. 2 Add paneer, onion, capsicum, red bell pepper and ginger-garlic paste into the curd mixture. Marinate and keep aside about 15 minutes. 3 Heat oil about 4 minutes. 4 Add cumin seeds. When crackling, add tomato puree. 5 Cover and cook about 15 minutes 6 Add marinated mixture in 2 batches. Mix 7 Cover and cook about 20 minutes. Stirring occasionally. 8 Serve hot garnished with coriander leaves