|
600 g
40 g
40 g
40 g
15
10 g
15 g
150 ml
5 g
8 g
10 g
8 g
15 g
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cottage
cheese (paneer), cut into fingers
oil
onions,
chopped
capsicum,
julienned
red
chilies (whole), pounded
coriander
seeds, pounded
ginger,
julienned
tomato
purée
fenugreek
powder (kasoori methi)
garam
masala
coriander
powder
black
pepper
green
coriander, chopped
salt to
taste |
Method :
- Heat oil in a kadhai (wok), sauté the onions and
capsicum over medium heat for 2 minutes.
- Add pounded spices and ginger, stir for 1 minute.
- Mix in the tomato purée and salt, bring to boil
and simmer until the oil separates from the curry.
- Add cottage cheese and stir gently for 2-3
minutes.
- Stir in fenugreek powder, garam masala, coriander
powder and black pepper.
- Garnish with chopped coriander leaves and serve
hot, accompanied by Parantha, steamed rice and salad.
Serves 4
Preparation time : 15 minutes
Cooking time : 10 minutes
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Learn how
to cook Vegetarian Recipes
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