Ingredients (Serves 5)
1. Paneer – 2.5 cups, cubed
2. Cumin seeds – 1/4 tsp
Coriander seeds – 1/2 tsp
3. Ginger – garlic paste – 1 tbsp
4. Onion – 1 medium-large, cut into small cubes
Green chilly – 1, slit
5. Tomato – 2 large, chopped
6. Green bell pepper – 1 small, cubed
Red bell pepper – 1 small, cubed
7. Turmeric powder – 1/4 tsp
Chilly powder – 1.5 – 2 tsp (Use Kashmiri chilly powder for a nice red color)
Coriander powder – 2 tsp
Garam masala powder – 1 tsp
8. Kasoori methi – 1 tsp
Cilantro – 2 – 3 tbsp
9. Salt – To taste
10. Oil – 1.5 tbsp
Method
1. Put the paneer cubes in a vessel filled with medium hot water until it is ready to be used.
2. Heat oil in a heavy-bottomed pan and splutter cumin seeds. Add in the coriander seeds and fry until golden, a few seconds. Next add in the ginger-garlic paste and the cubed onion. Saute until onion turns lightly golden. Add the spice powders numbered 7 and saute until their raw smell is gone. Add the chopped tomato and saute until oil separates, about 8 minutes at medium-high heat. Add in the green and red bell pepper cubes and stir-fry for 2 – 3 minutes (they should not lose their crunch). Next add in the paneer cubes and 1/2 cup hot water (if you want a thick gravy, add more water). Mix everything well. Check for salt. Add crushed kasoori methi. Cook for a few minutes at medium heat. Switch off. Garnish with cilantro. Seve with pulav/naan or chapathis.
