Ingredients:

• 250 g – dalmoth (bhujia readily available in market)
• 100 g – Paneer
• 1 – Capsicum
• 1 – medium-sized Onion
• 1 tbsp – ginger, grated
• Red Chilli powder as per taste
• Salt as per taste
• 1 tbsp – oil
• A pinch – Asafoetida
• 1 tbsp each – cumin, aniseed and mustard

Method:

1. Slice onion and capsicum finely and grate ginger
2. Cut paneer into fine cubes. Heat oil in a pan. Add cumin, aniseed, asafoetida, mustard, chilli powder and salt
3. After the spices crackle, add onion and grated ginger into the pan.
4. When the onion turn golden brown, add capsicum and paneer
5. Cook on low flame until the paneer is brownish in colour
6. Finally, add dalmoth to the pan and stir it with paneer and onion in a slow circular motion
7. Keep stirring, this will prevent dalmoth from getting overheated as it is already deep fried
8. When dalmoth is crisp, turn off the gas. Serve hot with the meal as sukha saag.

Recipe courtesy of Tarun