Ingredients (Serves 6)
250 gm paneer - cut into long thin fingers
2 green capsicums - cut into thin long pieces (1 cup)
2 dry, red chillies, 4 tbsp oil
1½ tsp coriander seeds (saboot dhania)
¼ tsp fenugreek seeds (methi dana)
½ tbsp crushed garlic, 1 tbsp ginger-chopped
3 tomatoes - chopped (1½ cups)
¾ tsp salt, or to taste
GARNISHING
1”/2.5 cm piece ginger - finely shredde
Method:
1.Coarsely grind dry, red chillies and coriander seeds together. Keep aside. Heat oil.Reduce heat. Add fenugreek seeds. Wait
for a few seconds till they turn brown.
2.Add crushed garlic and cook till light brown. Add ground red
chillies and coriander seeds. Stir.Add chopped ginger. Cook for 30 seconds.
3.Add chopped tomatoes, stir fry for about 5-7 minutes till oil
separates. Add salt and green capsicums. Stir for a minute.
4.Add paneer. Cook for 2-3 minutes. Transfer to a serving dish. Garnish with shredded ginger. Serve hot with paranthas.
