Ingredients

The following ingredients have 2 Servings
  • 12 ounces paneer cut into 3/4-inch cubes
  • 1 teaspoon ground cumin
  • 2 tablespoons canola oil
  • 1 large bell pepper thinly sliced
  • 1/2 medium yellow/red onion very finely chopped
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced garlic
  • 1 tablespoon tomato puree/ 2 small chopped tomatoes
  • 1 1/2 teaspoons garam masala
  • 1 1/2 teaspoons turmeric
  • 1 1/2 teaspoons red chilli power
  • 1/2 cup 2% plain Greek yogurt-optional
  • 1/4 cup fresh cilantro roughly chopped
  • 1/2 teaspoons Kasturi Methi
  • Salt to taste

Instruction

  • Fry Paneer in oil for about 5 minutes and take it aside, soak in towel paper- remove access oil.
  • Heat the oil over medium low in a large, sturdy skillet. Once hot, add the bell pepper, onion, ginger, garlic, salt, and pepper. Cook, stirring occasionally, for 1 minute, then increase the heat to medium and continue cooking until the vegetables are tender about 12 to 15 minutes.
  • Add the tomatoes, garam masala, turmeric, and chilli powder. Cook and stir constantly for 30 seconds, until very fragrant. . Add the paneer and cook, stirring occasionally, until warmed through, about 2 minutes more.
  • Crush kasturi methi in palm and add on top of the curry.
  • For serving: Homemade Naan / bread/ brown rice