Description
Cubes of cottage Cheese cooked in a Kadhai. A chilli hot, semi-dry and colourful curry .
| Ingredients | |
|---|---|
| 600 g | Cottage cheese (paneer) |
| 8 g | Black pepper |
| 40 g | Green pepper |
| 2 tsp | Coriander powder |
| 2 tsp | Coriander seeds |
| 1 tsp | Methi (fenugreek powder) |
| 2 tsp | Garam masala |
| 3 tsp | Ginger juliennes |
| 3 tsp | Green coriander leaves (finely chopped) |
| 1 cup | Onions (chopped) |
| 15 nos | Red chillies (whole) |
| 40 g | Vegetable oil |
| 3 cup | Tomato puree |
| 1 tsp | Salt to taste |
Instructions
Cut the Paneer into fingers.Cut the capsicum into halves,deseed and make ginger juliennes or cut into small,even squares.Pound the red chillies and coriander seeds with a pestle to a powder.Heat the oil in a kadhai and saute the onions and capsicum over medium heat for 2 minutes.Add the pounded spices and two-thirds of the chopped ginger and stir for 1 minute. Add the tomato puree and salt, bring to boil and simmer until the oil separates from the gravy.Add the paneer and stir gently for 2-3 minutes.Sprinkle with fenugreek powder, garam masala powder,ground coriander and black pepper.Stir.
TO SERVE:
Garnish with green coriander leaves and the remaining ginger juliennes.Serve with roti or parantha and salad or raita.
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