Paneer cooked in tomato gravy.
Cottage cheese (paneer), cut into thick strips 250 grams
Oil 1 tablespoon
Cumin seeds 1 teaspoon
Garlic paste 2 teaspoons
Green capsicums, cut into thick strips 2 medium
Tomatoes, seeded and cut into thick strips 2 medium
Onions, cut into thick strips 2 medium
Tomato purée 3 tablespoons
Salt to taste
Red chilli powder 1 teaspoon
Lemon juice 1 teaspoon
Dried fenugreek leaves (kasuri methi), roasted and crushed 1 teaspoon
- Heat the oil in a non stick kadai; add the cumin seeds. When they begin to change colour, add the garlic paste, capsicums, tomatoes and onions and sauté on medium heat for five or six minutes.
- Add the paneer, tomato purée, salt and chilli powder. Sauté for a while till the paneer begins to stick to the pan.
- Scrape the paneer off the bottom of the pan and sauté for a while longer till the paneer is dark brown and mashed.
- Stir in the lemon juice and kasuri methi and serve immediately.