- Heat oil and add laal mirch.
- When it darkens a little, pick two out of the kadahi and keep aside.
- Add the tomato puree and turn around a few times.
- Add salt, garam masala and dhania, saute till the fat separates.
- Add methi, mix well, and add cubed paneer.
- Let it simmer for about 3 minutes.
- Serve hot garnished with laal mirch.