Cut 400 g paneer, 150 g capsicum, and 100 g onion into 1-inch cubes.
2
In a bowl, combine 150 g plain yogurt, 20 g ginger-garlic paste, 8 g Kashmiri red chili powder, 4 g amchur powder, 5 g coriander powder, 5 g cumin powder, 3 g turmeric powder, 5 g garam masala, 3 g kasuri methi, 5 g salt, and 15 g lemon juice.
3
Add 30 g mustard oil to the yogurt mixture and whisk until smooth.
