Ingredients:

• 500 g – Paneer squares
• For the marinade:
• 1 cup – full-fat Yoghurt
• 1 tbsp – oil
• 1 tsp – coriander powder
• 1/2 tsp – chilli powder
• Juice of 1/2 a Lemon
• 1 tsp – paprika powder
• 1/2 tsp – Garam Masala
• 1/4 tsp – red-orange food colour
• Salt according to taste
• For the gravy:
• 1-2 tbsp – oil
• 1 – medium onion, finely sliced
• 1 – small green capsicum/bell pepper, finely sliced
• 1-2 Cloves – garlic, crushed
• 1/2 inch Ginger piece, grated
• 1 – medium tomato, cut into small wedges
• 1/4 cup – Tomato puree
• 1/2 cup – beaten fresh cooking Cream or sour Cream
• Salt to taste

Method:

1. Make a paste of all the marinade ingredients and soak the paneer in it for a few hours or overnight in the fridge.
2. Bake paneer cubes in a 200 degree pre-heated oven for 8-10 mins on each side or just fry them with oil in a kadai or frying pan.
3. Heat oil in a non-stick wok and fry onions till pink.
4. Add ginger-garlic and fry until cooked.
5. Fry sliced capsicum.
6. Add tomatoes and tomato paste and fry 3 mins on medium heat.
7. Add the paneer along with all the marinade, toss around to evenly coat the pieces and fry gently.
8. Add beaten cream while stirring constantly but gently, minding the paneer pieces.
9. Adjust spices, salt and simmer for 2 mins, open.
10. Serve hot with naan and plain pulao rice.

Recipe courtesy of Mearl Fernandes