Time to cook
A popular Indian dish made with paneer (Indian cottage cheese) cooked with a medley of colorful bell peppers, onions, tomatoes, and aromatic spices, creating a tangy and spicy curry that perfectly complements naan or jeera rice.
Red Chilli Powder
Dried Red Chili Pepper
Red Chilli Pepper
Ginger Garlic Paste
Amul Fresh Cream
Add salt, turmeric powder and red chilli powder to paneer cubes.
Toss well and set aside.
Heat oil in a pan, add paneer cubes and toast until golden. Remove and set aside.
Add onion and capsicum toast for 2 mins, remove and set aside.
To a kadai (wok), add coriander seeds and red chilies, dry roast until aromatic, transfer to a bowl and let it cool.
Add onion, tomato, saute until mushy, transfer to the same bowl with roasted coriander and red chilies and let it cool, grind to a fine paste. Set aside.
To the same kadai add more oil, temper jeera add ginger garlic paste and saute for a minute.
Add the ground paste, adjust with water if it's too thick and let it boil for a few mins.
Add toasted paneer, onion, capsicum, fresh cream, kasoori methi and coriander leaves and mix well.
Burn a few charcoal pieces directly in the flame and keep a safe distance from it as it might splutter and switch off.
Remove from fire using a tong and place it in the centre of a small bowl in the kadai (wok) and immediately add ghee to it.
Close tightly with the lid, leave it undisturbed for a minute. Serve hot.