Ingredients
1 1/2 cups paneer (cottage cheese) cubes
5 whole dry kashmiri red chillies , broken into pieces
2 tsp coriander (dhania) seeds
2 tbsp ghee
1/2 tsp ginger (adrak) paste
1 tsp garlic (lehsun) paste
1 tsp dried fenugreek leaves (kasuri methi)
3/4 cup capsicum cubes
2 cups finely chopped tomatoes
1 tsp sugar
salt to taste
2 tbsp finely chopped coriander (dhania)
Method
Combine the coriander seeds and the red chillies in a mixer and blend to a coarse powder. Keep aside.
Heat the ghee in a deep non-stick kadhai, add the ginger paste, garlic paste and dry fenugreek leaves and sauté on a medium flame for few seconds.
Add the capsicum and the coarse powder and sauté on a medium flame for 1 minute.
Add the tomatoes, sugar, salt and ¼ cup of water, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally.
Add the paneer and coriander, toss it lightly and cook on a medium flame for 1 minute.
Serve hot.
