Cubes of cottage Cheese cooked in a Kadhai. A chilli hot, semi-dry and colourful curry .
|600 g||Cottage cheese (paneer)|
|8 g||Black pepper|
|40 g||Green pepper|
|2 tsp||Coriander powder|
|2 tsp||Coriander seeds|
|1 tsp||Methi (fenugreek powder)|
|2 tsp||Garam masala|
|3 tsp||Ginger juliennes|
|3 tsp||Green coriander leaves (finely chopped)|
|1 cup||Onions (chopped)|
|15 nos||Red chillies (whole)|
|40 g||Vegetable oil|
|3 cup||Tomato puree|
|1 tsp||Salt to taste|
Cut the Paneer into fingers.Cut the capsicum into halves,deseed and make ginger 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.Add the paneer and stir gently for 2-3 minutes.Sprinkle with fenugreek powder, garam masala powder,ground coriander and black pepper.Stir.
Garnish with green coriander leaves and the remaining ginger juliennes.Serve with roti or parantha and salad or raita.