Ingredients Pista ½ cup (boiled and blanched) Kashmiri mirchi to required flavor Tomatoes 4 to 5 Paneer 250 gms Ginger one inch Cinnamon stick one inch Cloves 2 to 3 Coriander powder 2 tsp Tamarind pulp 1 tblsp
Method Deep fry Kashmiri mirchi (medium cut) and paneer. Heat oil in a pan, add mustard seeds, jeera 1 tsp, cinnamon stick, cloves, small cut tomatoes, pista gravy, coriander powder, tamarind pulp, fried paneer and mirchi and boil till the oil floats. Garnish with coriander leaves and serve hot.
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