One our favorites and a very easy dish to cook. Very common in Indian cuisine. The dominant hint in our home cooked version is dry fenugreek leaves (Kasoori Methi).

Ingredients:

Cottage Cheese (Paneer) – 1 cup cut in thick strips 2 inch length

Onion 1 large finely chopped

Garlic 2 cloves finely chopped

Ginger 1/4 inch grated or finely chopped. Ginger quantity should be half of the garlic

Coriander Powder 1/2 Teaspoon

Cumin Powder 1/2 Teaspoon

Turmeric Powder – A pinch

Chilli Powder – 3/4 Teaspoon or as per taste

Garam Masala 1/2 Teaspoon

Dry Fenugreek Leaves (Kasoori Methi) – 1/2 Teaspoon

Tomato Puree – 4 Table Spoon (Blanch pierced tomato in Microwave for 2 minutes on high, then peel and make a puree)

Capsicum or any Pepper in the fridge – 1 Medium size cut in think strips like the cottage cheese.

Oil – 2 Tablespoons

Salt to taste

Coriander for garnishing (optional)

Fresh Cream – 1 Tablespoon (optional) or add Cream Cheese.

Lemon – juice from a wedge of lemon (optional)

Steps:

• Heat oil in a pan in medium flame and fry the onions, ginger, garlic for 2 minutes.
• Mix all the powdered spices and dry fenugreek with 2 tablespoons of water and add to the pan and fry for 1 minute.
• Add the tomato puree and fry till the oil separates and then add the capsicum and fry for 1 minutes.
• Add cottage cheese, cream, salt to taste and 1/4 cup of water and gently so that the cottage cheese does not break.
• Cover and cover on low flame for 2 minutes.
• Optional – Season with coriander leaves and juice from a wedge of lemon.

Tips:

• Make sure you pick the tomato before blanching in the microwave. You can also use other variants of tomato puree like tinned puree or pulp from the market. We prefer fresh.
• Avoid the cream if you don’t want a very rich dish.