Serves: 4
Ingredients:
250 gm. cottage cheese (cut into cubes)
1 capsicums– (bite size cut)
1/2 inch piece ginger (ground to paste)
4 pod garlic (ground to paste)
1/2 cup yogurt (whisked)
2 onions (medium size chopped finely)
2-3 green chilies (chopped)
1 tsp. red chili powder
1tsp turmeric powder
1 tsp. garam masala
½ tsp. dried mango powder
2 green chilies cut lengthwise into 4 pieces
½ cup Full Cream
2 Tbsp.. Indian Pickle spice
2 Tbsp.. cooking oil
1Tbsp. panch Phoron spice (Fenugreek seed, Nigella seed, Cumin seed, Black mustard and Fennel seed)
2 Tbsp.. finely chopped green coriander
1 Tbsp.. dried fenugreek leaves (Kasoori Methi)
Salt to taste
¼ cup brown sugar
1 cup water
Method:
Make a marinade with half the turmeric, red chili powder moistening it with little water and coat the paneer pieces lightly with this. Keep aside for about 10 minutes after sprinkling a pinch of salt.
Heat the oil in a pan and put all the spice seeds at once and wait till these begin to splutter.
Now put it in onions and chopped green chilies, ginger garlic paste and cook till onions turn light brown. Stir-fry for about 1 minute. Stir in the yogurt, keep stirring and sprinkle mango powder, garam masala and salt. Cook for about 5 minutes on low heat till the moisture is reduced a little. And make sure that the liquid does not dry up completely, add water and bring it to boil. Add paneer cubes, capsicum, cook for 5 minutes but make sure capsicum remains crunchy. Just before serving, but still on heat, add the pickle spices, cream stir well and garnish with fresh coriander and green chilies.
