Ingredients:
- Paneer - 200gm
- Capsicum - 1 big
- Oil - 3 tbsp
- Coriander Seeds - 2 tsp
- Dry Red Chillies - 3 medium
- Onion - 2 medium
- Garlic cloves - 8
- Ginger - 1 inch piece
- Cloves - 4 nos.
- Cinnamon - 1 inch stick (2 nos.)
- Bay Leaf - 2 nos.
- Turmeric powder - 1/2 tsp
- Red Chilli Powder - 1 tsp
- Salt to taste
- Kasuri Methi - 1 tsp
- Tomato - 3 small
- Water - 1/2 cup
- Coriander leaves for garnish
Preparation:
- Slice paneer into 2 inch long pieces.
- Slice capsicum into 2 inch long pieces.
- Slice onion into long pieces.
- Smash ginger and garlic and make a fine paste.
- Heat the coriander seeds and dry red chillies slightly and crush them in a mixer.
- Heat oil in a kadhai, toss the capsicum in it slightly, remove and keep aside.
- Add crushed coriander seeds and red chillies to the remaining oil and saute them on a low flame.Add some extra oil if required.
- Add the cloves and the cinnamon sticks and heat till the aroma comes out.
- Add the chopped onion, bay leaves and salt, and fry until the onion turns golden-brown.
- Add the ginger garlic paste and saute till golden brown.
- Add the turmeric powder.
- Add red chilli powder and fry for 2 minutes.
- Add kasuri methi and saute.
- Add the capsicum.
- Add the cut tomatoes, pour little water and cook until the tomatoes are done.Stir occasionally.
- Add the paneer and saute for 2 minutes, until the paneer is cooked. Stir occasionally.
- Add the chopped coriander leaves and mix well.
- Serve hot with chapattis or rotis.