Ingredients:

• 400 g – Nanak Paneer (cut into small squares or rectangles)
• 2 – tomatoes, finely chopped
• 1 – capsicum, finely chopped
• 2 – Green chillies
• 1 – onion, finely chopped
• 4 tsp – Ginger paste
• Turmeric
• Sugar
• Milk/whipped Cream
• Cashews (optional)
• Salt to taste

Method:

1. Light fry the paneer.
2. In a separate pan heat oil and add cumin seeds. When it sizzles add onion, garlic, fry till light yellow (red onions can also be used).
3. Then add green chillies and ginger paste.
4. Add tomato, capsicum, salt and turmeric.
5. Let the masala get cooked.
6. Add the paneer and water.
7. Cover the pan for 15 mins.
8. Lift the pan and add 2 tsp of whipped cream or milk.
9. Cover the pan with a lid again.
10. When the gravy becomes thick, add a pinch of sugar.
11. Serve hot with lemon rice, fried rice or steamed rice.

Recipe courtesy of Sushmita Sen Mazumder