Paneer - 10 cubes
Bell pepper - 1(cubed)
Onions - 1/4 (cubed)
Green chillies -2 (slit)
Tomatoes - 1 (big pureed)
Ginger garlic paste - 1 tablespoon
Cumin seeds - 1 teaspoon
Cinnamon sticks - 1
Bay leaves -2
Cloves -4
Oil
Salt
Turmeric powder - 1/2 teaspoon
Chilli powder -1/2 teaspoon
Coriander seeds - 2 tablespoons
Kasoori methi - 1 tablespoon
Coriander leaves
Method
- Make a coarse powder of the coriander seeds and set aside.
- In a medium saucepan start by adding oil followed by cumin seeds, bay leaves, cinnamon sticks, cloves, green chillies and onions.
- When the onions sweat add the ginger garlic paste, turmeric and saute.
- Add the bell pepper, saute for 2 minutes.
- Add in the tomato puree, salt, chilli powder and cook until oil leaves the sides of the pan and all the water has been absorbed into the dish. Use a splatter screen if required.
- Add the coriander powder and crushed kasoori methi, mix well and cook for about 2 minutes. You can add little water at this point if you feel the dish is too dry.
- Finally add paneer cubes and turn off the heat in less than 1 minute.
- Leave covered until serving.
- Serve warm with rotis/rice
