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Ingredients
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Quantity
|
|
Cottage cheese (paneer)
|
600gms
|
|
Black pepper
|
8gms
|
|
Hot green pepper
|
40gms
|
|
Coriander powder
|
10gms (2 tsp)
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|
Coriander seeds
|
10gms (2 tsp)
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|
Methi (fenugreek sees
|
5gms (1 tsp)
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|
Garam masala
|
8gms
|
|
Ginger – juliennes
|
15gms
(3 tsp)
|
|
Green coriander leaves – chopped
|
15gms (3 tsp)
|
|
Chopped onions
|
40gms ( ¼ cup)
|
|
Whole red chillies
|
15
|
|
Vegetable oil
|
40gms
|
|
Tomato puree
|
150ml ( ¾ cup)
|
|
Salt
|
to taste
|
Cubes of cottage Cheese cooked in a Kadhai. A chilli hot, semi-dry
and colourful curry!
METHOD:
Cut the Paneer into fingers. Cut the capsicum into halves, deseed
and make 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. 5. 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.
