Cottage cheese (paneer) – 500 grams
Tomato seeded and cut into thin strips – 1 medium
Oil – 1 tablespoon
Onion – 1 medium
Cumin seeds – 1 teaspoon
Green capsicum – 1 medium
Garlic paste – 1 teaspoon
Ginger paste – 1 teaspoon
Coriander powder – 2 teaspoons
Turmeric powder – 1/2 teaspoon
Tomato puree – 1 cup
Salt – to taste
Red chilli powder – 2 teaspoons
Fresh coriander sprigs – 8-10
Fresh cream – 1/2 cup
Garam masala powder – 1 tablespoon
Ginger juliennes – for garnish
Heat oil in a non-stick pan.
Cut onion into half and slice.
Add cumin seeds and onion to the pan and saute well.
Cut capsicum into thin strips and add alongwith tomato. Toss.
Add garlic paste, ginger paste, coriander powder and turmeric powder and mix well. Saute well.
Add tomato puree, toss to mix and cook further.
Cut cottage cheese into thick fingers.
Add salt and red chilli powder to the pan and mix well. Add little water, mix well and cook. Add cottage cheese.
Finely chop coriander sprigs.
Add cream to the pan and mix well. Add garam masala powder and mix well.
Add chopped coriander and mix well. Let it get heated through.
Serve hot garnished with ginger juliennes.