| • | Chop paneer and capsicum into pieces.
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| • | Grind together tomato, red chili powder, orange color, onion, ginger and salt.
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| • | Mince cinnamom and cloves.
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| • | Heat butter in a pan and add cloves, bay leaf and cinnamon.
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| • | Then add tomato, onion and ginger paste.
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| • | Cook on medium flame till ghee starts separating.
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| • | Add chopped capsicum and paneer pieces.
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| • | Reduce the flame and cook till the capsicum is well done.
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| • | Remove from the fire.
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| • | Serve hot with nan. |
