Ingredients:

• 500 gms – Paneer
• 100 gms – Capsicum
• 2 tsp – Coriander seeds
• 5 – whole Red Chillies
• 3/4 tsp – kasoori Methi (dry Fenugreek leaves)
• 2 – chopped Green chillies
• 2 tsp – chopped Ginger
• 4 – chopped Tomatoes
• 2 tbsp – chopped coriander
• 3 tbsp – Ghee
• Salt to taste
• For the Paste:
• 6 Cloves – Garlic mixed with a little water.

Method:

1. Slice the paneer and capsicum into thin long strips.
2. Pound the coriander seeds and red chillies together.
3. Heat the ghee, add the garlic paste and cook on a slow flame for a few seconds.
4. Add the capsicum and pounded spices and cook on a slow flame for 30 seconds.
5. Add the green chillies and ginger and fry again for a few seconds.
6. Add the tomatoes and cook until the ghee comes out on top.
7. Add the kasoori methi and salt and fry again for a few seconds.
8. Finally, add the sliced paneer and cook for a few minutes.
9. Sprinkle coriander on top and serve hot.

Recipe courtesy of Neha Shah