Paneer (Cottage Cheese): 250 grams (Cubed)
Corriander seeds: 1½ tbsp.
Kashmiri red chilly: 4
Cashew nut: 6
Onions (cubed): 2 large
Tomato (cubed): 2 large
Ginger garlic paste: 1 tsp
Chilly Powder: ½ tsp
Garam masala powder: ½ tsp
Kasuri methi (Dried fenugreek leaves): ¼ tsp
Oil: 2 tbsp
Onion (Cubed): 1 medium
Capsicum (cubed): ½ cup
Corriander leaf (chopped): 2 tbsp
Fresh cream: 2 tbsp
Salt: to taste
Method to prepare
Step 1: Grind the coriander seeds and kasmiri chilly into a slightly coarse powder
Step 2: Heat 1 tbsp of oil and saute the 2 large onions and cashews till the onions are transparent. Then add the tomatoes to it and saute it till the tomatoes turn mushy and keep it aside to cool. Then grind it into a fine paste.
Step 3: Heat the remaining oil and saute the medium sized onion and capsicum on high flame for 1 or 2 minutes. Then add the paneer to this and saute it gently for 2 or more minutes and transfer it to another vessel.
Step 4: In the same oil saute the ginger garlic paste on low flame till it is fragrant and add the powdered chilly and coriander and saute for 2 to 3 minutes till fragrant.
Step 5: Add the tomato, onion and asher paste to this and saute for 2 minutes. Add the chilly powder and garam masala powder saute for 2 minutes.
Step6: to this add ¾ cup of water and boil it till thick. Add the salt to this.
Step 7: Crush the kasuri methi in your hand and add it too. Mix well and add the paneer, onion and capsicum. Check the seasoning and add salt if needed and immediately switch off the flame.
Step 8: Add the fresh cream and coriander leaves and mix it and keep it covered for 15 to 20 minutes.
Step 9: Serve this with rotis and chappatis