Friday, October 31, 2014

Preparation time: 15 mins
Cooking time: 30 mins
Serves: 6-7
Ingredients:
  • Oil: 2 tbsp divided
  • Ghee: 1 tbsp
  • Cottage cheese / Paneer: 400 g
  • Chopped onion: 1
  • Ginger garlic paste: 1 tbsp
  • Finely chopped tomatoes: 1
  • Tomato puree: from 2 medium sized tomatoes.
  • Green chilies: 3
  • Capsicum: 1/2-1 ( thin long slices)
  • Garam masala powder: 2 tsp
  • Kasuri methi  / Dry fenugreek leaves: 2 tsp
  • Coriander leaves: for garnishing
  • Coriander seeds: 5 tsp
  • Kashmiri Red chilly: 5
  • Salt : to taste
  • Water: 1 cup
Preparation:
  • Cut cottage cheese in to medium sized cubes.
  • Finely chop onion and 1 tomato.
  • Make puree of 2 tomatoes in a food processor.
  • Make thin long slices of capsicum and green chilies.
  • Heat 1 tsp of oil in a pan, and roast coriander seeds and red chilies. Then grind it to get powder.

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Method:
  • Heat 1 tbsp oil and 1 tbsp of ghee in a kadai (wok)
  • When its heated, add onions and fry till it turns golden brown.
  • Then add ginger garlic paste and saute till raw smell disappears.
  • Then add red chilly-coriander seeds powder we prepared.
  • Now add green chilies and 1 chopped tomato and cook for 3 mins
  • Then add the tomato puree, cook for about 10 mins on a medium to low flame.
  • Add thin sliced capsicum and cook for 2 mins
  • Add 1 cup of water, salt, garam masala and dry fenugreek leaves.
  • Finally add paneer cubes and cook with lid close till it turns soft ( about 5 mins )
  • Remove the lid, cook for a min. Add more salt if needed.
  • Garnish with coriander leaves and serve hot with Roti's, Naan etc
Step wise pictures
Heat oil, add onions, ginger garlic paste and powder we prepared.
Then add tomatoes and green chilly, followed by tomato puree.
Add capsicum, then water, salt, garam masala, dry fenugreek leaves.
Finally add paneer cubes and garnish with coriander leaves.
Kindly leave your comments and suggestions in the comment box below.

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