Cottage cheese cooked with Capsicum and Tomatoes, accented with coriander seeds and freshly pounded black peppercorns laced in creamy tomato gravy.
Time Required: 30 Minutes
Serves: 4
Ingredients:
1 Cup Paneer / Cottage cheese cut into thick long pieces
1 Cup Green Capsicum, Cut into thin Strips
1 Cup Yellow and Red Pepper / Capsicum, Cut into thin strips
3tbsp Ghee / Clarified Butter
1 Onion, Chopped
1tsp Garlic Paste
½ tsp Ginger Paste
½ tsp Coriander Seeds, Crushed
½ tsp Pepper Corns, Crushed
1 tsp Chili Powder
½ tsp Turmeric Powder
1 Cup Tomato Puree
½ tsp Cumin Powder
A pinch of Cardamom Powder
A pinch of Clove Powder
A pinch of Cinnamon Powder
A pinch of Mace Powder
1tbsp Kasoori Methi / Dried Fenugreek Leaves
3 Sprigs Coriander leaves, Chopped finely
Salt to taste
Method:
Heat Ghee in a kadai / wok; add Onions and sauté until translucent. Add Garlic and Ginger paste and stir-fry for 30 seconds. Next, add Coriander seeds and Pepper and stir-fry for another 30 seconds, add Chili, Turmeric powders, Tomato puree and Salt and stir-fry until the moisture evaporates. Add Paneer and stir for a minute. Add Capsicums and stir for a minute. Sprinkle Cumin, Cardamom, Mace, Cinnamon, Clove powders and Kasoori methi. Stir gently and remove to serving dish. Garnish with Coriander leaves and serve hot with Phulka or Chapathi or Paratha.
