Preparation:
Cubes of cottage Cheese cooked in a Kadhai. A chilli hot, semi-dry and colourful curry!
METHOD
1.Cut the Paneer into fingers. Cut the capsicum into halves, deseed and make juliennes or cut into small, even squares.
2. Pound the red chillies and coriander seeds with a pestle to a powder.
3. Heat the oil in a kadhai and saute the onions and capsicum over medium heat for 2 minutes.
4. 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.
6. 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. |
