- 1/2 kg Paneer (cottage cheese)
- 2 small Green capsicum
- 6-8 medium Bhavnagri Green Chilies
- 2 medium Onions, sliced
- 6-7 Onions
- 2 tbsp Oil
- 4 Green Cardamoms, crushed
- 1 tsp Cumin seeds
- 1 tsp Coriander seeds, crushed
- 1 tbsp Ginger-Garlic paste
- 2 small Tomatoes, chopped
- 1/2 tsp Turmeric powder
- 1 tsp Red Chili powder
- 1 tbsp Coriander powder
- 1 tsp Cumin powder
- 3/4 cup Yogurt
- Salt to taste
- Heat oil in a non-stick pan. Cut capsicum into 1¼ inch pieces. Add green cardamoms, cumin seeds, coriander seeds and sliced onions to the pan and saute till onions are well browned.
- Remove stems of Bhavnagri chillies and halve them vertically. Cut paneer into thick batons.
- Add ginger-garlic paste and tomatoes to the pan, mix well and saute for 2 minutes. Add turmeric powder, red chilli powder, coriander powder and cumin powder.
- Mix well and add capsicum, Bhavnagri chillies and yogurt. Mix again, cover and cook on low heat till capsicum and Bhavnagri chillies are soft.
- Add salt and mix. Add ¼ cup water and mix.
- Add paneer and mix gently. Cover and cook on low heat for 5 minutes.
- Serve hot with hot chapattis and Naan.
Tip: After frying paneer (cottage cheese), put the hot pieces in salted cold water. These pieces should be added only at the final stages of the dish. This will keep them soft and prevent them from getting rubbery