PANEER MIRCH MASALA

INGREDIENTS:

Paneer	100 gms – cubed
Bell pepper	1 small – sliced
Onion	1 large – chopped
Tomato	2 medium - chopped
Ginger paste	1 tsp
Green chili	4-5
Turmeric powder	¼ tsp
Red chili powder	½ tsp
Coriander powder	1.5 tsp
Cumin powder	½ tsp
Garam masala powder	1 tsp
Black pepper powder	¼ tsp
Milk	¼ cup
Cream	2 tbsp
Oil	2 tbsp
Cumin seeds	¼ tsp
Coriander leaves	2 tbsp – chopped
Salt	As needed

METHOD:

• Slice the bell pepper and cut the green chilies into half. Saute the bell pepper and chilies in ½ tbsp oil until there are few golden spots on them. Remove from heat and keep aside.
• Heat ½ tbsp oil, add chopped onions and tomatoes. Saute until soft and mushy. Remove from heat and let it cool down. Grind the onion-tomato into a fine paste.
• Heat the remaining oil and add cumin seeds. As the seeds splutter, add ginger paste and onion-tomato paste. Saute until raw smell goes away and oil starts to separate from sides.
• Add turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well and saute for 30-60 secs.
• Add ¼ cup milk and ¼ cup lukewarm water. Mix well and once it comes to a boil, add the paneer cubes and sautéed bell pepper & chilies.
• Cook for 2-3 mins and add garam masala powder and black pepper. Mix well and remove from heat.
• Garnish with coriander leaves and cream. Serve with rotis.