KHADAI PANEER

Ingredients

• Cottage cheese - 600 gms.
• Black pepper - 1 and 2/3 tsp
• Capsicum -40 gms or 3 tbs
• Coriander powder- 2 tsp
• Coriander seeds- 2 tsp
• Fenugreek powder(methi)- 1 tsp
• Garam masala - 1 and 2/3 tsp
• Ginger juiliennes - 3 tsp
• Green coriander leaves, chopped -3 tsp
• Onions, chopped - 1/4 cup
• Red chillies, whole- 15
• Refined oil- 2 and 2/3 tbs
• Salt to taste
• Tomato puree- 3/4 cup

Procedure

1. Cut the paneer into fingers. Cut the capsicums into halves, deseed and make julinnes 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 khadai/wok and saute the onions and capsicums over medium heat for two minutes.
4. Add the pounded spices and two-thirds of the chopped ginger and stir for one minute.
5. Add tomato puree and salt, bring to a boil and simmer until the oil separates from the gravy.
6. Add the paneert and stir gently for 2-3 minutes.
7. Sprinkle with fenugreek powder, garam masala, ground coriander and black pepper. Stir.

To Serve

• Garnish with green coriander leaves and the remaining ginger juilinnes. Serve with roti or paratha and salad or raita.