Ingredients:

• 14 oz – paneer, cut into strips
• 4 to 5 – Tomatoes chopped finely
• 1 – green bell pepper cut into strips
• 2 tbsp – oil
• 1/2 tsp – Mustard Seeds
• 1/2 tsp – Cumin seeds
• 1 tsp – Onion seeds (kalonji)
• 1 tsp – Fennel seeds (saunf)
• 1/2 tsp – Turmeric powder
• 1 tbsp – ginger, minced
• 1 tbsp – garlic, minced
• Green chillies to taste, finely chopped
• salt to taste
• Red Chilli powder to taste
• Dry Mango powder (amchur) to taste, optional
• Cilantro – finely chopped for garnishing

Method:

1. Heat oil in a non-stick pan on medium heat.
2. Add mustard seeds and allow them to pop.
3. Add cumin seeds, fennel seeds, onion seeds and allow them to sizzle.
4. Add turmeric powder, ginger, garlic, green chillies and cook for 20 to 30 seconds.
5. Add tomatoes, a little salt and cook covered (stirring frequently) until the oil starts to separate from the mixture and tomatoes have cooked completely.
6. Add red chilli powder and mix well.
7. Add paneer and carefully mix until all the pieces are well coated. Additional salt can be added at this time.
8. Add bell pepper, mix well, cover and cook for 3-4 minutes until it’s cooked but not mushy.
9. Garnish with chopped cilantro and serve with chapatti or roti.

Recipe courtesy of Sify Bawarchi