100ml Refiend oil

20gms Jeera (cumin )
150gms Chopped oninons

20gms chopped green chillies
20gms Chopped garlic

20gms Chopped ginger

3 small tomatoes chopped

10gms turmeric powder
30gms red chilli powder
30gms coriander powder
10gms cumin powder
10gms garam masala
50gms diced Capsicum

300g paneer

Salt to taste
50ml cream

Heat the oil in a large non-stick saucepan. Add the cumin seeds and cook until they have darkened and are aromatic. Add the ginger and garlic paste and gently sauté for 1 minute or until the garlic smells cooked. Add the onions and green chilies, sauté for 1 minute.

Add the pureed tomatoes, all the spices and season; cook over a high heat, stirring often until the mixture is cooked and releases some oil back into the pan, around 10-15 minutes. Taste, the flavours should be harmonious.

Stir in the paneer, peppers (capsicum) and a good splash of water from the kettle. Cook for 3-4 minutes or until the pepper (capsicum) is crisp tender and the sauce is thick and clinging to the vegetables. Add the cream, taste and adjust seasoning and serve.

Jello cake

1 Regular white, yellow or golden cake mix

1 Large box nutria sweet jello

1 Small box nutria sweet jello

1 Large envelops of nutria sweet dream whip

Bake cake as normal.let cake cool to warm.poke holes with fork. Mix 1large jello as normal, let cool down pour into cake, put cake jello into fridge until completely cooled mix 1 large envelope of dream whip and then mix into the small dry box of jello. Cut into 20 pieces