Paneer Khurchan Paneer cooked in tomato gravy

Paneer Khurchan

Paneer cooked in tomato gravy

Ingredients

• Paneer (cottage cheese) cut into thick strips

250 grams

• Oil

2 tablespoons

• Cumin seeds

1 teaspoon

• Garlic paste

2 teaspoons

• Green capsicum cut into thick strips

2 medium

• Tomato seeded and thick strips

2 medium

• Onion

2 medium

• Tomato puree

3 tablespoons

• Salt

to taste

• Red chilli powder

1 teaspoon

• Lemon juice

1 teaspoon

• Dried fenugreek leaves (kasoori methi)

1 teaspoon

Method

Step 1

---

Heat the oil in a thick-bottomed kadai; add the cumin seeds. When they begin to change colour, add the garlic paste, capsicums, tomatoes and onions and sauté for five or six minutes.

Step 2

---

Add the paneer, tomato purée, salt and chilli powder. Sauté for a while till the paneer begins to stick to the pan.

Step 3

---

Scrape the paneer off the bottom of the pan and sauté for a while longer till the paneer is dark brown and mashed.

Step 4

---

Stir in the lemon juice and kasuri methi and serve immediately.