Usually, miscalculation of an ingredient or two does not impact much when it comes to everyday cooking. It is merely based upon the ingredients available in the kitchen and umpteen recipes don't need precise measurement of the masalas to put together a dish out of them.

Towards the end of my work day, the thoughts of dinner preparation starts to linger on my mind. To my rescue, I always save some paneer for the last minute fixes. This recipe was completely an experiment which turned into the most liked version of kadhai paneer in the family.

300gms paneer, 1 inch cubes

1 large capsicum, diced

3 medium sized onions, diced

2 large tomatoes, puree

8-10 garlic pods

1 inch ginger

2-3 green chilies

1 tbsp mustard oil

1 tsp clarified butter (desi ghee)

1/2 tsp jeera (cumin seeds)

A pinch of asafoetida

1/2 tsp black pepper powder

1/2 tsp turmeric powder

1/2 tsp kashmiri red chili powder

1 tsp coriander powder

Salt to taste

1/4 cup curd

1/4 cup water

Heat mustard oil in a pan. When the ghee is hot enough, add paneer cubes, diced capsicum and onions and salt. Fry on medium flame for 5-10 minutes till its half cooked.

Add kashmiri red chili powder, turmeric powder, coriander powder, black pepper powder, curd and 1 tbsp water in a bowl, mix well and keep aside.

In another pan, add 1 tsp ghee, a pinch of asafoetida and jeera. When jeera starts to splutter, add chopped ginger, garlic and green chilies and saute for 2-3 minutes on low flame. Add tomato puree, stir well and cook for another 5 minutes on medium flame.

Add spices and curd mixture to the tomato gravy and cook till the oil separates and a thick gravy is formed.

Add cooked paneer, capsicum and onions to the gravy and mix properly. Add extra salt if required. Cook for another 5-10 minutes on medium flame.

Garnish with chopped coriander leaves and serve with hot phulkas or naan.

Mix curd with water and then add to the tomato gravy. This is avoid the curd to curdle.