1. Make a paste of all the marinade ingredients and soak the paneer in it for a few hours or overnight in the fridge.
2. Bake paneer cubes in a 200-deg preheated oven for 8-10 mins on each side or just fry them with oil in a kadai or frying pan.
3. Heat oil in a non-stick wok and fry onions till pink.
4. Add ginger and garlic and fry until cooked.
5. Fry sliced capsicum.
6. Add tomatoes and tomato paste and fry 3 mins on medium heat.
7. Add the paneer along with all the marinade, toss around to evenly coat the pieces and fry gently.
8. Add beaten cream while stirring constantly but gently, minding the paneer pieces.

9. Adjust spices and salt and simmer for 2 minutes, open.
10. Serve hot with Nan and Plain Pulao Rice.

Tip: For making this dish as a starter, add 1/4 tsp crushed ajwain to the marinade and stop at the baking/frying step above. Set them an paper towels to drain off the excess oil and serve with a chutney or sauce of your choice.

Recipe courtesy Lilchefsworld