Heat one tablespoon of ghee in a heavy bottomed saute pan.
Add the bell pepper and green chili. Sauté them until they turn translucent. Once done, allow them to cool down. Blend it in a mixer using a little water to form a smooth paste.
Blend it in a mixer using a little water to form a smooth paste.
Next, heat another tablespoon of ghee in the same pan. Add the tomato puree and sauté for 2 – 3 minutes.
Athe bell pepper paste, sugar, salt, garam masala, peas and red chili powder. Cook till the oil starts separating from the paste.
Sauté the contents of the pan for another 5 minutes, finally stirring in the milk and fresh cream along with 1/4 cup of water. Boil everything together on high heat for about 10 minutes, stirring occasionally.
Bring the gravy to a boil once, reduce the heat and allow to simmer for 10 minutes over low heat.
Now add the paneer cubes to the pan, reduce the heat to low, cover and cook for 5 minutes.
Add the crushed kasuri methi leaves and mix.
Serve the Jain Style Paneer Makhani with chapati or naan.