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• Grind the blanched almonds into a fine flour. here is my best selling almonds.

• Prepare a slightly thick tomato paste in a mixer, adding very little water.

• Heat some ghee in a kadai on medium flame, add the ginger-garlic paste, onion and capsicum and sauté for a few minutes. here is method to cook it.

• Transfer the almond flour and tomato paste onto the kadai, add some water and stir continuously to form a uniform paste.

• Nicely mix in the malai with this paste.

• Add required amount of salt, along with garam masala, dhania powder, turmeric powder and cook for 5 – 10 minutes on low flame, so as to allow the flavours to blend in. here is my cooking oils, vinegars and spray.

• Switch off the flame, pour in the paneer cubes into the spiced almond-tomato gravy.

• Garnish with some fresh kasoori methi and serve hot with rotis, parathas, kulchas.