|
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
|
cottage
cheese (paneer), cut into fingers
oil
onions,
chopped
capsicum,
julienned
red
chilies (whole), pounded
coriander
seeds, pounded
ginger,
julienned
tomato
pur�e
fenugreek
powder (kasoori methi)
garam
masala
coriander
powder
black
pepper
green
coriander, chopped
salt to
taste |
Method :
- Heat oil in a kadhai (wok), saut� the onions and
capsicum over medium heat for 2 minutes.
- Add pounded spices and ginger, stir for 1 minute.
- Mix in the tomato pur�e 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
|
Learn how
to cook Vegetarian Recipes
Subscribe to our newsletter
|
Get the above cooking ingredients here
|