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2 1/2 cups capsicum cubes (red , yellow andgreen) 1/2 cup low-fat paneer (cottage cheese) cubes 2 tsp oil 1/2 cup onion cubes 1/2 tsp ginger (adrak) paste 1 tsp garlic (lehsun) paste 2 tsp dried fenugreek leaves (kasuri methi) 1 1/4 cups fresh tomato pulp 1/2 tsp turmeric powder (haldi) 1/2 tsp chilli powder 1 tsp garam masala salt to taste
Heat the oil in a deep non-stick kadhai, add the onions and sauté on a medium flame for 2 minutes. Add the ginger paste, garlic paste and dried fenugreek leaves and sauté on a medium flame for a few seconds. Add the capsicum, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the tomato pulp, turmeric powder chilli powder and garam masala, mix well and cook on a medium flame for another 3 to 4 minutes, while stirring occasionally. Add the paneer and salt, mix gently and cook on a medium flame for 1 more minute. Serve immediately with roti or whole wheat paratha.