cheese(paneer) – 250 gm (cubes)
Capsicum cut into dices
Onion cut into dices
Tomato in puree form
flour – 2 tbsp or more (for gravy)
tbsp Ginger paste
Green chilli chopped
tsp Cumin seeds
powder – 1 1/2 tsp
tsp dry red chilly crushed(chilli flakes)
sauce – 4 tbsp
sauce - 1 tbsp
green spring onions or cilantro for garnishing
a bowl dip cottage cheese with ½tsp of salt in hot water for
about 5 minutes.
another pan, heat oil, add cumin seeds. When it splutters add onions
and fry it for few seconds and add capsicum. Stir fry them on high
flame for 2 to 3 minutes. So that capsicum turns crispy from outside
but remains juicy from inside.
ginger and garlic paste, stir for few seconds. Add all the spices
like chilli powder, crushed chilli powder, tomato puree and sugar
and mix well.
half a cup of water and cook until all the liquid is absorbed and
spices are cooked well.
tomato sauce, soya sauce and green chillies. Mix well and put more
a small bowl dissolve cornstarch with cold water. Add this to your
gravy. Once you add cornstarch to your gravy mix it well. It will
thicken your gravy.
the consistency of the sauce as desired and add paneer pieces. Mix
it on low flame so that cottage cheese absorb the flavors of your
sauce. Sprinkle oregano on top.(cottage cheese will not take much
time to cook as ins tarting we have already dipped it into hot
it off the flame and garnish with spring onions or cilantro
it hot with fried rice, chapati or Veg Hakka noodles.
can also use tofu instead of cottage cheese(paneer).
can also shallow fry paneer pieces with a coat of cornflour on them
instead of dipping them in hot water . I avoid shallow frying as I
try to use minimal oil in my cooking.
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