215 g - Paneer/Cottage cheese, cubed
1 big sized Capsicum, cubed
1 medium sized onion - cut lengthwise, cubed
1 tsp - Turmeric powder
1/2 tsp - Garam Masala
Salt to taste
Chopped Coriander leaves and ginger julienne, for garnish
Steps to follow:-
1. Roughly pound coriander seeds and fennel seeds in a mortar & pestle.
NOTE: Just roughly pound. DO NOT make it a powder.
2. Heat oil in a wok and add asafoetida and cumin seeds. Let it splutter.
NOTE: You could add a pinch of salt while sauteing the the onions as this quickens the 'bhunoing' process.
6. Add capsicum and onions saute
Tip: You can keep the paneer cubes in warm water at the start of cooking. This will keep the paneer soft.
10. Mix in tomato puree and bhuno for another 7-8 mins. Let the tomato puree reduce in thickness and render the gravy a bit dry.