Ingredients:

• 200 gm – Paneer
• 1 – Carrot
• 8 – beans
• 1 – capsicum, small
• 1 – tomato, firm
• 3 tbsp – Tomato puree (ground Tomato)
• 1 tbsp – Tomato ketchup
• 2 tsp – Ginger Garlic paste
• 3/4-1 tsp – Red Chilli powder
• 1 tsp – Dhania powder
• 1/4 tsp – roasted Methi seeds powder or add kasoori Methi
• 3/4 tsp – Lemon juice
• 3/4 tsp – salt
• To temper: 3 tbsp – oil
• 1/2 tsp – mustard
• 1/2 tsp – Jeera
• curry leaves, a sprig

Method:

1. Cut paneer into thin strips and keep it immersed in hot water until needed.
2. Cut the carrots and beans into diagonal slices.
3. Cut the tomato into quarters, de-seed it and cut into thin strips.
4. Heat pan with oil and temper with the items given under ‘to temper’.
5. Add the tomato puree, tomato ketchup, red chilli powder, dhania powder, ginger garlic paste and salt. (Add kasoori methi at this stage if you are using kasoori methi.)
6. Fry for 2 minutes till the masala gets cooked. Now add the cut carrots, beans and fry for a minute.
7. Add 1/4 cup water and cook covered for 4-5 minutes.
8. Add methi seed powder at this stage.
9. Add capsicum and tomato and stir well.
10. Finally, add paneer and toss well on high flame.
11. Cook for 2 minutes, add lemon juice and give a toss.
12. Serve hot.
13. Recipe and Image courtesy: Rak`s Kitchen
14. http://www.rakskitchen.net/