Paneer (cottage cheese)
Fennel seeds (saunf)
Kashmiri red chillies dried
Kashmiri red chilli powder
Ginger cut into juliennes
Onion cut into cubes
Garam masala powder
Dried fenugreek leaves (kasoori methi)
To make kadai powder, dry roast 2 red chillies, fennel seeds, 1 teaspoon cumin seeds, 2 tablespoons coriander seeds, peppercorns till fragrant. Cool and grind into a coarse powder.
Heat oil in a non-stick pan. Add remaining cumin seeds and red chillies and sauté till seeds crackle.
Add remaining coriander seeds, tomatoes, mix and sauté for 5-6 minutes or till tomatoes are pulpy.
Cut cottage cheese into cubes.
Add 1 tablespoon kadai powder and mix well. Add onion cubes and capsicum cubes.
Cut tomato into cubes and add. Mix well and add cottage cheese cubes. Toss to mix and cook for a minute.
Add garam masala powder, toss to mix and cook for ½ a minute. Add dried fenugreek leaves and toss to mix.
Sprinkle 1 tablespoon kadai powder on top and serve hot.