Ingredients:

• 4 tbsp vegetable oil
• 1/4 kg – paneer, cut into cubes
• 2 onions, chopped roughly
• 2 green capsicums, cut into strips
• 1 tbsp minced Garlic
• 1 tbsp minced Ginger
• 1/2 teaspoon Turmeric (haldi) powder
• 1 teaspoon Garam Masala
• 1/2 teaspoon Saunf (fennel seed) powder
• 2 tomatoes, pureed
• 1 tbsp Tomato sauce (ketchup)
• Salt to taste
• Chopped coriander leaves, for garnish

Method:

1. Heat 3 tbsp oil in a large frying pan or kadhai.
2. Fry the paneer till golden brown. Remove and set aside.
3. Add another tbsp oil. Add the onions, capsicum, ginger, and garlic and fry till onions are browned, about 5 minutes.
4. Add the turmeric powder, saunf powder, and garam masala.
5. Fry for 30 seconds till fragrant. Add the tomatoes and tomato sauce, and salt. Cook till tomatoes are cooked and the oil separates from the gravy.
6. Add half a cup of water to thin out the gravy.
7. Add the paneer and cook on high heat till the gravy is thick, about 10 minutes. Sprinkle coriander leaves and serve.