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Recipe
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Recipe Contributed By: Soma Prasad, Bengaluru |
Ingredients
Paneer - 100gm
Capsicum - 1/2, diced
Onion - 1, finely chopped
Tomato - 1, finely chopped
Garlic - 10 cloves, chopped
Ginger Powder - 1 tsp
Tomato Ketchup - 1 tbsp
Chilli Sauce - 1/2 tbsp
Kashmiri Red Chilli Powder - 1 tsp
Turmeric Powder - 1/3 tsp
Green Chilli - 1 or as per taste
Refined Oil - 1 tbsp
Salt to taste
Method of Preparation
1. Heat oil in Kadahi/Pan and add finely chopped garlic.
2. As the garlic starts changing colour, add chopped onion and a little salt.
3. Saute the onion till they become soft and light brown in colour.
4. Add chopped tomatoes, salt, turmeric powder, chilli powder and ginger powder. Cover and cook on low heat till the tomatoes becomes soft and mushy.
5. Increase the heat to medium - high and fry the till raw smell of tomato goes.
6. Add tomato sauce and chilli sauce and fry for 2 minutes.
7. Add a cup of water and allow it to boil.
8. Add Paneer (cut to desired size), capsicum and slit green chilli to the gravy. Simmer on low heat for 5 minutes.
9. Serve hot with Roti/Rice.
Notes and Tips
2. Instead of ginger powder, you can also use half inch of grated fresh ginger. You can add it along with onion.
