Tandoori Lamb Sliders Mango and Passionfruit Cheesecake (Aldi)

Hello People, yes yes Hajra’s Kitchen is still alive and kicking. Lack of blogging and recipes is due to a number of personal reasons. Thanks for understanding โค๏ธ

So recently the amazing Aldi contacted me and asked if I wanted to do a feature on their products. They very kindly sent me some vouchers to use in their store. I am a huge Aldi fan as I shop their regularly and I think their products are great value for money, the quality is brilliant and the fact they now do certain branded items its even better.

These are some of the lovely items I purchased today!

Anyways after racking my brain I thought as we are still in kind of a Summer I’d make a main…the Lamb Sliders and dessert was a mango & Passionfruit cheesecake and also added on a refreshing Passion fruit mocktail.

I’ve tried to take some step by step pics but any questions please feel free to message me.


1/2 KG Lamb Mince

1 and half tsp Chilli powder

1 TBS Tandoori powder

2 TBS Tandoori Paste

1 tsp Salt (add more of needed)

1 tsp Peri Peri Seasoning

1 TBS Lemon Juice

2 tsp ginger garlic paste

1 tsp Coarse black pepper

Aldi Brand brioche sliders

Cheese Slices


Wash and Drain the Lamb mince. Add the rest of the ingredients and marinate overnight or at least 2 hours.

Make into small patties and bake for 15 minutes. Once par baked grill in a griddle pan or George Foreman Grill.

To assemble: Slice a slider in half and then layer the Salad in and then add the patty, add some yoghurt mint chutney, add a slice of cheese. Put a skewer through the middle with a cherry tomato.

Mint chutney: Aldi Greek yoghurt, Aldi mint sauce, salt to taste, fresh lemon juice.

Served with a side of Aldi Curly Fries.

Add all the spices to the lamb mince

Mix well and leave to marinate overnight or at least a couple of hoursShape into pattiesGrill in a griddle pan or George Foreman grill Layer Salad into the buns, add the lamb patties and top with a slice of cheese and mint yoghurt chutney.

Now onto the dessert…one of my fave Cheesecakes!

Mango & Passionfruit cheesecake


For the base:

300g Milk Chocolates digestives

50g melted butter

Blitz some chocolate digestives, add the melted butter to the digestives and mix well. Layer on the bottom of a springform cake tin and press well. Chill for half an hour.

For the topping:

600g soft cheese (Aldi)

150 ml elmlea double cream (whipped separately till soft peaks)

60g icing sugar

1 tbsp fresh lemon juice

Mango & Passionfruit Coulis (from Aldi)

Whip all the of the above topping ingredients together and then spread on top of the biscuits base. Spread the Aldi Mango & Passionfruit coulis on top.

Chill for a few hours.

All ingredients except the butter are from Aldi

Add the digestives to the chopper and blitz

Blitz until they resemble breadcrumbs

Add the melted butter to the crushed digestives and mix and then press into a springform cake tin and then put in the fridge to chill

Whip the elmlea cream until soft peaks

Add 600g (3 tubs Aldi soft cheese) into a bowl

Add the icing sugar and whisk the cream cheese and sugar

Add the whipped elmlea and lemon juice and whisk well until nicely combined and smooth. Taste for sugar and sourness.

Add the creamy mixture on top of the chilled biscuit base

Spread the mix evenly onto the biscuit base and then add the mango & passionfruit coulis on top

Chill for a few hours until ready to serve


Kheema Pulao (or Peas Pulao)

Salams and Hello all! Hope all is well in your neck of the woods…over here winter is well and truly on its way…I am so not a winter person at all, I’m one of those who can feel the cold going right through my bones ๐Ÿ˜ญ๐Ÿ˜ญ during winter I just want to be wrapped up all cosy and don’t want to leave the house, if only I was a hedgehog hey? (Why isn’t there a hedgehog emoji ๐Ÿค”) Lol sorry for all the waffling I just needed to let that out. 

So I recently made this kheema pulao after a long time, as I don’t make it too often I tend to forget about this dish. I hadn’t written it down so had to give my mummy a quick call to run me through it again. Mum was like chuck that in and throw that in. So this time I thought I’d better write everything down as I go along. I have used chicken mince in this recipe but have previously made with lamb mince too, if you do like beef you can make it with that too.  Hope you enjoy making and eating it if you do decide to give it a go. Any questions as always just contact me…lots of love 

Let’s begin Bismillah….


1 KG or 2lb Chicken Mince (washed and drained completely)

1 1/2 Cup Sunflower Oil

5 onions (slice thinly)

2 tsp Ginger/Garlic Paste

3 TBS Green chillies (blended)

3 TBS Coriander cumin powder 

1/2 tsp Turmeric 

2 1/2 tsp Salt (add more or less according to taste) 

1 TBS Whole Cumin

2 TBS Lemon juice 

1/2 Coriander (chopped fine)

4 Tomatoes (small cubes)

5 Potatoes (large chunks)

1 Cup frozen Petit Pois

1/4 Cup Natural Yoghurt (whisk lightly)

3 Mugs Basmati Rice

3 tsp Salt

1 TBS Whole Cumin Seeds

1 Cinnamon Stick 
3 Cardamon Pods


In a large pot heat the oil and add the slice onions, fry till lightly golden, add the washed mince and also to that add the green chillies, the coriander/cumin powder, turmeric, whole cumin, ginger/garlic paste and salt, keep the flame on medium heat stir well, keep breaking up with a wooden spoon so that the mince does not form lumps.

As the mince changes colour add the chopped tomatoes and yoghurt and let this all cook, when the water is mostly burned off add the frozen petit pois and the potatoes, after around 5 minutes add coriander and allow to cook further until all moisture has burned off. Keep stirring every so often to ensure it’s not sticking to bottom of pot. Turn of once you can see that all moisture has burned off and the mince is nicely cooked.

While the mince mixture is cooking boil the rice by boiling a pot of water, when water comes to boil add the drained rice with the salt and 1 TBS whole Cumin . Cook the rice until it’s par boiled. Drain out into a colander. Run some cold water over the rice to remove the starch.

Once the mince has cooked you will need layer it all. So in another separate large pot, line a sheet of foil at the bottom and layer 1/3 of the rice, then layer the mince mix on top and then the remaining 2/3 of rice. Add some blobs of butter on top and sprinkle some more chopped coriander. 
Cover the pot with another sheet of foil and cover with lid.
Put the pot on the stove again on low to medium heat and allow to cook for 15-20 minutes.

Preheat oven to gas Mark 3 or 170 electric…place pot in oven and allow to finish cooking for around 30-40 minutes. 

Check that potatoes are tender. 

Serve with yoghurt gravy, raita and poppadoms! 

Enjoy ๐Ÿ˜‡

PS: sorry for the pic quality ๐Ÿ™ˆ

Thinly slice onions 

Heat the oil and add the sliced onions 

Fry until lightly golden

Add the mince with all the spices 

Give it all a stir and cook

Add the chopped tomatoes 

Also add the yogurt 

Next goes in the petit pois and potatoes 

And the Coriander 

Give it all a stir slowly

Parboil the rice and layer 1/3 on bottom of a large pot 

Layer the mince mix on top and then another layer of the remaining rice 

Add blobs of butter and Coriander on top of the final layer of rice

Serve the Kheema Pulao with a yoghurt gravy (chaas) and cucumber raita 


Kasuri Methi Chicken Masala

Salams all…hope all’s well and life is treating you well! I’ve had a few weeks of sickness (seriously this old age is killing me…although I still believe I’m #Forever21 ๐Ÿ˜ฌ) but insha’allah I’ll be ok and on the mend soon.  Seeing as I’ve had a weekend with having my feet up and being pampered (plus how many non stop episodes of Friends can one watch) I thought I’d quickly post this recipe for Kasuri Methi Chicken.  This is such a lovely quick dish, flavoursome and colorful! I like to make this on a Monday cos I usually have the Monday blues and cba doing anything! One of the main ingredients is Kasuri Methi (dried fenugreek leaves) which is readily available in most Asian grocery shops.

Here goes…Bismillah…


1 Chicken (cut into 8/12 pieces, cleaned and drained)

1 tsp ginger garlic paste

1/4 tsp turmeric

1 tsp Salt

1 and 1/2 tsp red chili powder

1 large or 2 small onions (sliced thinly)

1 tin of chopped tomatoes (fresh can also be used)

2 medium potatoes (peeled and large cubes)

3 TBS Tandoori Powder

2 TBS of Kasuri Methi (dry fenugreek)

2 tsp coriander/cumin powder

Chopped fresh coriander 


Marinate the chicken with the ginger garlic paste, red chilli powder, salt and turmeric..leave aside for around half and hour.

Meanwhile in a separate pot add some oil and cook onions until soft and slightly pink. Add the marinated chicken and cook on medium heat until the colour changes on the chicken.

Now add 3 tbs of Tandoori powder, 1 tin of chopped tomatoes (you can blend it if u want first) mix, cover with a lid and cook on medium heat, after a while stir again, check if oil has separated and add the cubed potatoes also add a bit of boiled kettle water to loosen the masala and so that the potatoes can cook…now add 2 tbsp of Kasuri Methi and 2 tsp of coriander/cumin powder and mix again and let this cook further. 

Check if potatoes are tender and also taste for salt and Chillies (add if needed) Garnish with fresh chopped coriander.

Serve with home made rotlis (chappatis) or tandoori naan.

Enjoy ๐Ÿ˜

Marinate the chicken with the ginger garlic paste, red chilli powder, turmeric and salt

Mix the spices well and keep aside for around half an hour

In a separate add the oil and soften the onions (let them go slightly pink)

Add the marinated chicken 

Mix gently, cover with a lid and let the chicken cook until colour changes 

Now you can see the colour has changed 

Add the chopped tomatoes and the tandoori powder 

Mix well and cook further on low to medium heat until the oil starts to separate 

Add potatoes and let it cook further 

Now add the kasuri Methi and the coriander cumin powder, mix gently 

Cook further until the chicken and potatoes have cooked through 

Garnish with fresh chopped coriander 

Serve with fresh home made rotlis (rotis, chappatis)


Tantalising Lamb Chops

Salams all….hope all those who celebrated had a wonderful Eid ul Adha…our Islamic new year will be starting soon…now Eid Ul Adha is a time when everyone seems to gorge on the meat…be it beef or lamb…I love my steak but I’m one of those who prefers to eat out when I fancy steak…I feel the best places to have steak is those that specialize in just that…I’m mentioning steak here but this recipe is actually for lamb chops (got a bit carried away lol) I do have a nice steak recipe which I will post soon Insha’allah.  You can use lamb chops or back chops, I prefer a mix as I feel back chops have a bit more meat on them.
Here goes…Bismillah…


12 Lamb Chops (cleaned and fat trimmed)

1 tsp Salt
Half tsp turmeric

1 tsp ginger paste

1 tsp garlic paste 

2 Tbs oil 

2 tsp Green chillies


Marinate the chops in the above for at least 2 hours. Bring to the boil and then simmer on medium heat for around 35 minutes until half cooked.


1 tsp ginger paste

1 tsp garlic paste 

1 tsp Salt
2 tsp red chili powder

Half tsp turmeric 

1 Tbs cumin & coriander powder 

1 tsp coarse black pepper 

1 cup tomato ketchup 

2 Tbs oil

2 tsp lemon juice 

2 tsp vinegar

1 tin chopped tomatoes 


Heat the oil in a pot and add the chopped tomatoes, also add all the rest of the ingredients except the tomato ketchup. Bring to the boil, whilst stirring constantly and then simmer for 10 minutes on low heat. Add the tomato ketchup and simmer for further 5 minutes. Remove from heat and then add the par cooked Lamb chops to the sauce.

Layer the chops in a Pyrex or any ovenproof dish and cover with foil. Bake in oven until the chops have cooked through.

Serve with chips or roast potatoes. 
Enjoy ๐Ÿ–๐Ÿ–
Add the marinade ingredients to the lamb chops

Marinate the Lamb chops for minimum of 2 hours in the ingredients mentioned 

Cook the lamb chops for around 35 minutes until par cooked

In the meantime prepare the sauce by heating oil and add all the sauce ingredients except the tomato ketchup 

Simmer on low heat for 10 minutes and then add the tomato ketchup and cook for further 5 minutes 

Place the Lamb chops into the sauce and gently mix until they’re covered in the sauce 

 Mix the lamb chops and cover with foil and bake until chops are tender.

I served the chops with these masala potatoes.  Boil the baby potatoes till tender and drain.  In a pot add a couple of 4 TBS of oil and heat.  Turn off the heat and add 2 TBS of Paprika, 1 tsp red chilli powder, 1 tsp crushed red chillies and half cup (can add more later) tomato ketchup, salt to taste. Mix and cook for a while on low heat.  Mix the boiled potatoes into the sauce and heat through again. Sprinkle with oregano.

Serve the Lamb Chops with masala potatoes, spicy beans and tomato pasta.


Chicken Akhniย 

Salams lovely sisters & brothers…hope you are all good and enjoying the lovely summer we have been having so far (including the typical British unpredictable random showers) Well the last day of Ramadhan my family and I jetted off to the amazing Istanbul…and we had a brilliant time..if you have never visited definitely do try and visit, a truly beautiful city..full of Islamic history, beautiful architecture and of course great food (mmmm baklava ๐Ÿ˜)I’ll try and add some pics at the end of this recipe post. This post is for a rice dish called Chicken Akhni…rice can be such a filling dish and can be used to make so many different conbinations. This particular dish is made with a chicken curry base, it’s very flavoursome, the rice is actually cooked into the curry rather than it being layered like biryani. Lamb meat can also be used for this. I have tried both chicken and lamb using the same method and ingredients but just allow more cooking time for the lamb. With a side of cucumber raita and spicy yoghurt lassi you won’t want to stop till u finish the pot (that kinda rhymes ๐Ÿ˜) So here goes….Bismillah 

1 Chicken (cut into medium pieces, cleaned and drained)

1/4 cup oil

3 Tbs Ghee

2 onions (sliced thinly)

2 tsp ginger garlic paste

3 cinnamon sticks 

1 Tbs whole jeera (cumin seeds)

3 elaichi (cardamon pods)

3 Bay leaves

2 tinned tomatoes (blended)

1 and half tsp Red chili powder

1/4 tsp haldi (turmeric)

1 and 1/2 tsp Salt

3 tsp Dhana Jeeru powder (coriander/cumin powder)

3 Tbs Tomato Puree

3 tsp Paprika

3 potatoes (cut into large cubes)

Handful of chopped fresh coriander 

2 Mugs of Basmati Rice ( washed thrice and left to soak in warm water for around 45 minutes)


Heat a large pot and pour in the oil and add the ghee, once oil has heated up and the ghee has melted, add the sliced onions, the cumin seeds, cardamon, cinnamon sticks and bay leaves and fry until lightly golden, stir every so often to ensure they are evenly browned.

Once onions are golden, add the blended tomatoes and all the dry spices including the ginger garlic paste. Stir well and cook with lid on for around 10 minutes on low to medium heat. Now add the tomato Puree and paprika, stir and cook further for around 5-8 minutes until the oil has separated.

Now add the chicken and stir and cook covered on low heat. After around another 10 minutes stir and add the potatoes and the chopped coriander. Cook further and check again to see the oil has separated and the masala is a rich colour and thickness.

Boil some water in a kettle and add 3 mugs of the boiled water to the chicken and add 2 and 1/2 tsp of salt. Bring the chicken to the boil and add the drained rice and bring to the boil again. Taste for salt and lower the heat slightly. Let the rice absorb the water and as the water gets more absorbed keep lowering heat. 

Stir gently to check the rice is not sticking to the bottom of the pot. When most of the water is absorbed, cover and lower heat completely and cook for 5-7 minutes. Check the rice and if needs be add a little bit more boiled water.

Heat the oven at gas mark 4 and place the pot in oven. Keep in oven for around half and hour and check the potatoes are cooked through.

Make a raita with cubed cucumber, chopped red onions and cubed peppers, add salt, cumin powder, a bit of crushed red chillies, chopped coriander, salt to taste and Greek yoghurt.

Heat the oil and ghee and add the sliced onions plus whole spices

Fry the onions until lightly golden 

Add the dry spices, salt and ginger garlic

Cook for a while until oil starts to separate

Now add the tomato Puree and paprika 

Cook further on low heat until the masala is rich and thick and oil has separated completely 

Add the cleaned and drained chicken 

Mix well, cover and cook further 

It should now look like this 

Now add the cubed potatoes and fresh coriander, mix gently and cook further on low to medium heat

Allow to cook until the potatoes start to soften 

Add 3 to 3 1/2 mugs  of boiled water and add the drained rice 

Let the rice absorb the water, lower the heat as the water reduces, then cover and leave to cook on low heat
When it looks like this you can put in the oven to allow to cook completely

Make up the raita and get ready to enjoy!! 

As promised here’s a few pics from our trip to Istanbul โค๏ธ๐Ÿ‡น๐Ÿ‡ท
The beautiful Sultanahmet mosque, better known as ‘The Blue Mosque’

Sulemaniye Mosque

Beautiful calligraphy in the Hagia Sophia 

Inside the Blue Mosque 

Fabulous Turkish cuisine 


Cinnamon Rolls/Cinnabons

Salams lovely people…hope you’re all well…sorry for the extremely late blog post..My life since February has been so hectic. Firstly it was family weddings, which as you all know how busy those can get.
I have so many posts planned but actually getting the time to post is another thing..worse thing was though I had taken so many step by step pics of different dishes and my silly iPhone messed up, I didn’t back up the pics and I lost them all. So I’m having to start from scratch again. 
This time round I thought I’d post a recipe for something sweet, something fluffy and moist and makes you feel warm and fuzzy on the inside when you take a bite from it…I saw this recipe on one of those videos posted on facebook by Bake n Bake but I tweaked it to what I thought would be suitable. I love cinnamon and these cinnamon rolls are heavenly, a lot of people who have tasted them have said they’re just as good as the real thing. If you do try them out let me know what you think. 


6-8 cups Strong White Bread Flour

1 Sachet Yeast (7g)

2 large eggs

1 Cup caster sugar

1 tsp Salt

1 cup milk

1 cup warm water

Half cup (113g) softened butter

Chopped pecan nuts or hazelnuts 


2 Cups Dark Brown Sugar

2 tsp Cinnamon powder 

Half cup softened butter 


1 Cup Icing Sugar

400g Cream Cheese 

1 Tbs softened butter

3 Tbs Milk


In a Saucepan Heat 1 cup milk until bubbles start appearing round the edges of the pan, turn the heat off and stir in the half cup (113g) soft butter into the milk until melted, add 1 cup warm water, stir and leave to cool to room temperature 

In a separate bowl (I use my kitchen aid bowl) add 1 Tbs yeast and 1 cup caster sugar, 1 tsp salt, 2 large eggs, 2 cups strong white bread flour or plain flour and mix 
Add the milk mix and blend, add 4 more cups of the flour half Cup at a time until it becomes a very soft dough. If the dough is still sticky add some more flour but not too much as you don’t want the dough to be too hard otherwise the rolls will not be fluff and soft.
Lightly flour a surface and knead the dough for around 5-8 minutes…divide into 2 parts and roll out into rectangles.
Prepare the Cinnamon sugar topping by mixing together 2 cups dark brown sugar and 2 tsp cinnamon, spread quarter cup of the softened butter on each of the rolled out dough and sprinkle each with  with the cinnamon sugar, roll tightly into a cylinder 
Slice the rolls into 2 inch pieces and put onto a greased tray, cover with cling film or a clean kitchen towel and let them rise for 1 hour or at least doubled in size.
Once they have doubled, remove the cling film and bake in the preheated oven on gas mark 5 or 180 degrees for 20-25 mins until golden. Keep an eye on them as they don’t want to be too dark.
While the rolls are baking whisk together 1 cups icing sugar, 350g cream cheese, 1 Tbs soft butter, half tsp vanilla essence and 3 tbs milk (1 tbs at a time) 

Spread the cream cheese topping on top of the rolls generously and top with chopped hazelnuts or pecan nuts.
**This recipe makes around 24-30 cinnamon rolls**

Enjoy ๐Ÿ˜

Here’s all the ingredients that you will need

Have ready 1 Cup Milk and half cup softened butter 

Heat the milk until bubbles start appearing round the edges of the pan 

Turn off the heat and add the half cup butter

Add 1 cup of warm water 

Give it all a stir and leave aside until room temperature 

In a separate bowl add the yeast 

The caster sugar

Add 1 tsp of salt 

Add the eggs 

Add 2 cups of the flour

Now add the milk/butter mix and slowly add 4 cups of the flour (half cup at a time)

Slowly add the rest of the flour until it makes a soft dough 

Knead for another 5-8 mins until the dough is smooth 

Cut the dough into 2 equal pieces 

Roll them out on a lightly flour surface 

Roll out into large rectangles (don’t keep them too thick or too thin)

Spread quarter cup softened butter onto each rectangle 

Mix together the brown sugar and cinnamon powder 

Using half the sugar mix cover each of the rectangles 

Carefully roll the dough tightly into a Swiss roll and seal the edge using warm water 

This is how it should look once tightly rolled 

Cut into 12 equal pieces

Lay the rolls side by side into a greased oven tray, cover with cling film or a clean tea towel

Allow to rise for about an hour or until doubled in size 

Bake in oven for around 25 minutes until golden 

Whisk all the ingredients for the cream cheese topping 

Whisk it till it’s nice and smooth

Spread the cream cheese topping generously onto the warm rolls and also scatter the chopped nuts (one seems to be pinched ๐Ÿ™„)

How gorgeous do they look??!! ๐Ÿ˜


Chilli Paneer

Salams lovely people, hope you all have been well…it will be Spring soon..I’ve started seeing lovely daffodils starting to bloom already…where’s the usual British winter that we are used to gone already?
Spring/summer means wedding season too…I have 2 close family weddings very soon so at the moment weekends is just full of shopping, shopping and more shopping. Oh well, that aside lets get onto my latest dish…Chilli Paneer, who doesn’t like a bit of paneer (my hubby excluded cos cheese ๐Ÿ™„) this paneer dish is saucy and fully of tangy flavour, we usually have it with plain boiled rice or if your prefer you can eat it with Roti/Rotli or fresh tandoori naan. Be sure to let me know if you do try it out.



1/4 cup oil

1 tbs mustard seeds

4/5 whole red dry Chillies

10 curry leaves

4 tbsp tomato puree

2 cups tomato ketchup (more if needed)

2 fresh tomatoes (small cubes) or half a tin chopped tomatoes

2 tsp garlic paste

2 tsp crushed red Chillies

2 tsp cumin powder

1 tsp salt ( add more to taste)

Half a green pepper (cubed chunky)

Half a red pepper (cubed chunky)

1 medium onion (thinly sliced)

Spring onions (chopped finely at an angle)

Chopped Coriander


300g Paneer (cut into 2cm cubes)

1 tsp ginger/garlic paste

1 tsp coarse black pepper

Half tsp salt


Half cup plain flour

Quarter cup corn flour

1 tsp Salt

1 tbs oil

Enough water to make thick batter


Take the paneer cubes in a bowl and add the salt, black pepper and ginger/garlic paste, mix well and leave aside for about half an hour.

Pour the oil into a large pot and heat on high and then add the mustard seeds, curry leaves and the whole dry red Chillies, let the mustard seeds pop and when an aroma arises from the curry leaves etc add in the tomato puree and stir, lower the heat to medium and just stir fry this all for a few minutes. Now add in the tomato ketchup and the spices which are the cumin powder, crushed red Chillies, the salt and the garlic paste, stir well and keep the heat low to medium. Cover the pot and let this cook together for about 5-7 minutes.

Once you can see the oil has separated from the tomato mix, add the chopped tomatoes, peppers and the onions. Mix well and cook further until the onions and peppers start to soften. Make sure the tomato sauce does not dry out, if you feel it is drying out add a bit more ketchup. Also add in some chopped spring onion.

While the tomato sauce is cooking you can fry the paneer.
Make the paneer batter by mixing the plain and corn flour, salt and oil, rub the oil into the flour so that it is crumbly, make a well in the centre of the bowl and add enough water to make a thick batter.
Heat some oil in a pan to deep fry the paneer. Take the cubed paneer and dip each cube in batter and place in the deep oil and fry until golden. Drain the fried paneer on some kitchen towel.
Once all the paneer cubes have been fried, place into the pot with the tomato sauce and mix well.

Garnish with chopped coriander, chopped Spring onion and some sesame seeds.

Enjoy!! ๐Ÿค“

 Cut the paneer into cubes

 This is the paneer I used but you can use any you like
 Put the cubes paneer in a bowl and add salt, pepper and ginger garlic paste
 Marinate the paneer cubes well and leave aside for around 20 minutes

 Make a thick batter with the ingredients listed for the batter

 Coat each paneer cube in the batter
 Deep fry the coated paneer cubes until golden

 Drain the fried paneer cubes on some kitchen towel
 In a pot heat the oil and add the mustard seeds, curry leaves and whole dry red Chillies
 Add the tomato puree and fry for a few minutes

 Add the tomato ketchup, mix well and cook further
 Next add the garlic, crushed red Chillies, salt and cumin powder
 Mix well and let this all cook further, cover pot so it doesn’t mess up your cooker
 Keep your veg all chopped & ready
 Add your chopped tomatoes
 And your peppers
 And also the chopped onions (if you like also add a handful of chopped Spring onions at this point)
 Mix it all together and cook for a while longer but don’t let the sauce dry out too much
 Once sauce is ready add the fried paneer
 Carefully Mix the paneer into the sauce
 Garnish with chopped Spring onions, coriander and sesame seeds and serve with boiled jeera rice or roti or naan