Capsicum Paneer Masala

Ingredients list for Capsicum Paneer Masala

• 3 medium Capsicum cut into 1 inch cubes
• 200 grams Paneer cut into 1 inch cubes
• 4 tablespoons Ghee
• 1/2 cup Scraped coconut
• 2 teaspoon Onion paste
• 1 teaspoon Ginger-garlic paste
• 1/2 teaspoon Turmeric powder
• 1 teaspoon Red chilli powder
• 1/2 teaspoon Coriander powder
• to taste Salt
• 1 medium Tomato chopped
• 3 teaspoons Fresh cream
• 1 teaspoon Garam masala powder
• 1/2 teaspoon Fennel seed (saunf) powder
• 2 tablespoons Coriander powder chopped

Method

1. Heat ghee in a non stick pan.
2. Add cottage cheese and sauté for four to five minutes or until golden brown. Drain on an absorbent paper.
3. Add cottage cheese and sauté for four to five minutes or until golden brown.
4. Drain on an absorbent paper.
5. In the same pan add coconut and onion paste. Sauté for four to five minutes.
6. Add capsicum, ginger-garlic paste, turmeric powder, chilli powder, coriander powder and salt.
7. Add half a cup of water and cook for five to seven minutes.
8. Add tomato, cook for five minutes. Add fresh cream, garam masala powder, cottage cheese and fennel seeds powder.
9. Cook for five minutes more. Serve hot garnished with coriander leaves.