Kadhai Paneer

Ingredients:

Cottage cheese – 24 oz. (600 grams )
Coriander seeds – 0.2 oz. (5 grams)
Ginger – 0.6 oz. (15 grams)
Tomatoes – 24 oz. (600 grams)
Garam masala powder – 0.2 oz. (5 grams)
Capsicum – 5 oz. (125 grams)
Whole red chillies – 5
Fenugreek leaves – a pinch
Salt – to taste
Green coriander – 0.6 oz. (15 grams)
Clarified butter or oil – 1.41 oz. (40 grams)

Preparation:
1. Cut cottage cheese into cubes.
2. Wash capsicums, remove stems, cut into
halves, deseed and make juliennes.
3. Scrape, wash and chop two-thirds of the
ginger, cut the rest into juliennes for
garnishing.
4. Clean, wash and chop the coriander.
5. Grind the red chillies and coriander coarsely
in a grinder.
6. Finely chop the tomatoes, spoon two
tablespoons of oil into a small pan and heat,
then add the chopped tomatoes and cook till
the liquid of the tomatoes is reduced and the
fat floats on top. Remove the pan from the fire.
7. Heat the oil in a wok, add capsicum and
sauté over medium heat for 30 seconds. Add
the ground red chillies and coriander seeds,
as well as the chopped ginger and stir for 30
seconds.
8. Now add the cooked tomatoes to this
mixture, bring to a boil and brown until the fat
leaves the masala (cooked spice mixture).
9. Add the cottage cheese and stir gently for
two to three minutes.
10. Sprinkle fenugreek and garam masala, stir
again. Adjust the seasoning.
11. Remove to serving dish, garnish with
ginger juliennes and chopped green coriander.
Serve hot.

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