Step-by-Step Instructions

1. 1.Heat Oil and Add Cumin Seeds

   Heat 4 tablespoons of oil in a pan. Once hot, add 1 tablespoon of cumin seeds (jeera) and let them splutter.

2. 2.Sauté Onions

   Add 2 medium-sized chopped onions to the pan and sauté them until they become translucent, stirring continuously.

3. 3.Add Garlic-Green Chilli Paste

   Add 2 tablespoons of garlic-green chilli paste to the sautéed onions. Continue to sauté for 4-5 minutes until the raw smell of garlic and chilli disappears and the mixture turns light golden brown.

4. 4.Add Tomatoes and Spices

   Add 2 medium-sized chopped tomatoes to the pan. Then, add 1/2 tablespoon of turmeric powder, 2 tablespoons of coriander powder, 1 tablespoon of red chilli powder, 2 tablespoons of pav bhaji masala, and salt as per taste. Mix well.

5. 5.Cook Masala until Oil Separates

   Sauté the mixture until the oil separates from the masala, stirring occasionally. Add a splash of water if needed to prevent burning.

6. 6.Add Capsicum

   Add 1 medium-sized chopped capsicum to the pan. Mix well and sauté for a few minutes until the capsicum is slightly tender but still crunchy.

7. 7.Add Paneer

   Add 500 grams of cottage cheese (paneer), cut into cubes, to the pan. Sauté for 5 minutes, gently mixing the paneer with the masala.

8. 8.Add Cashewnut Paste and Cream

   Add 2 tablespoons of cashewnut paste and sauté for 2 minutes, ensuring the paste is well incorporated. Then, add 2 tablespoons of fresh cream. Immediately turn off the flame after adding the cream and mix gently. Do not overcook after adding cream.

9. 9.Finish with Lemon Juice and Serve

   Add the juice of 1 big lemon and mix well. Serve the Paneer Taka Tak hot.