INGREDIENTS

œ 600 gm Paneer œ 40 gm Ghee œ 25 gm Capsicum œ 5 Red Chillies ( whole ) œ 2 ½ tsp Coriander Seeds œ 4 tsp Ginger œ 550 ml Kadhai Gravy œ A pinch of Fenugreek œ 1 tsp Garam Masala œ ¼ cup Coriander œ Salt Serves: 4; Preparation time: 10 minutes ( Plus time taken for Kadhai Gravy); Cooking time: 8- 10 minutes

PREPARATION

The Paneer: Cut into fingers.

The Vegetables: Remove stems, wash, cut capsicum into halves, deseed, and make juliennes. Scrape, wash and chop two- thirds of the ginger, cut the rest into juliennes for garnish. Clean, wash and chop coriander.

The whole Spices: Pound red chillies and coriander seeds with a pestle.

COOKING

Heat ghee in a kadhai, add capsicum and saute over medium heat for 30 seconds. Add the pounded spices and chopped ginger, stir for30 seconds. Then add kadhai gravy; bring to boil and bhunno until the fat leaves the masala. Now add paneer; stir it gently for 2- 3 minutes. Sprinkle fenugreek and garam masala, stir. Adjust the seasoning. Remove to a dish, garnish with ginger juliennes and coriander, and serve with naan or paratha.