Indian Cottage Cheese: 200gms (Cut into ½ inch sized cubes)
Green Capsicum: 2 nos (Cut into ½ inch sized squares)
Tomatoes: 3 nos
Onion Paste: 2tbsp (I added finely chopped onions here)
Garlic: 3 pods (minced)
Coriander Seeds: 1tbsp
Coriander powder: 1 tsp
Red Chillies: 2 nos
Red chilli powder: ½ tsp
Garam Masala: ½ tsp (optional)
Bay leaf: 1 no
Green cardamom: 2 nos
Oil: 2 tbsp
Butter: 1 tbsp
Cumin Seeds: ½ tsp
Salt: According to taste
- Blanch the tomatoes & chop them into small pieces.
- Make a coarse powder coriander seeds & red chillies.
- Heat oil in a broad pan, when oil is hot, add cumin seeds, followed by coarse powder of coriander & red chillies. Saute it for 30secs. Add onion paste & garlic. Saute till garlic turns golden brown. Add the tomatoes, little salt, red chilli powder, bay leaf & cook the tomatoes on a low heat for 15-20 mins.
- Meantime, heat the butter in another pan, when butter is hot, add coriander seeds powder followed by paneer cubes, sauté the cubes for 1-2 minutes. Then add capsicum & sauté on a medium flame for 3-5 until the capsicum is cooked & yet maintain its crispness.
- When the tomatoes start leaving out oil & are cooked till soft, add whole cardamom & garam masala. Saute for another 3-5 minutes on low heat.
- Remove the bay leaf, cardamom from the gravy before serving. Add the sautéed capsicum & paneer 10 minutes before serving the dish for paneer to absorb the gravy.
- The main idea is to keep the capsicum crisp & paneer firm. Hence, donot keep capsicum & paneer in gravy for a long time. The paneer gets crumbled & capsicum becomes soft.
- Do not try to skip, the addition of whole cardamom as it adds a nice flavor to the dish.