Friday, March 12, 2010


Preparation time: 30 minutes.                   Serving : 2 - 4 People


Paneer - 200 Gms                                     Capsicum – 2 Pcs (medium size)
Onion – 2 Pcs (Medium Size)                  Ginger Paste– 1 Tsp
Tomato – 1 Pcs (Medium Size)               Butter – 4tsp (Melted)
Cream – 2 Tbsp                                         Coriander Leaves – Chopped
Cumin Seeds – 1 Tsp                               Turmeric Powder – 1 Tsp
Red Chili Powder – 1 Tsp                         Clove – 3 to 4 Pcs
Oil  - 2 to 3 Tsp                                            Salt – To Taste

Cardamon Black - 1 Pc                             Cardamon Small - 2 Pcs
Garam Masala - 1/2 Tsp                           Asafotedia Powder - 1 Pinch
Water - 2 Cups

Preparation : 
  • Cut the paneer into cubes.
  • Chop Onion length wise and tomato into small pieces.
  • Chop Capsicum lenght wise or in rectangular shape.
 Khada Masala Powder : Grind Cloves, Dalchini, Cardamon (big and small) into fine powder


Heat oil in a pan , add Asafoetida , Cumin Seeda. Let it splutter. Add Khada Masala Powder and Ginger paste. Then add chopped onion, fry it covered till it becomes soft on medium flame. Keep on stirring in between. Add tomato pieces to it. Fry for another 2-3 min. Then add Capsicum pieces. After this add salt, red chili powder, turmeric powder and fry till it begins to brown. Add water (depends on gravy) and bring to a boil. Leave it covered for about 5-10 minutes on low flame. Add the paneer cubes, boil it for 2 to 3 min. Sprinkle Garam Masala on top and mix it properly.

Garnish with coriander leaves and cream.

Serve it with paratha.

Tip: Take Green Capsicum only otherwise colour will not come. 


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