200 grams Paneer (Indian Cottage Cheese) – cut into desired shape.
1/4 tea spoon ajwain (carom seeds)
3 Table spoon Oil or Ghee (Clarified butter)
1 Tea spoon peppercorns, crushed coarsely.
2 Tea spoon butter.
1/4 tea spoon salted butter
1 tea spoon tomato ketchup
3-4 cloves of garlic, coarsely chopped or crushed.
One medium onion, finely chopped
1/2 capsicum, finely chopped
1/2 tea spoon garam masala powder (Indian all spice powder)
1 tea spoon red chili powder (preferably Kashmiri Chili powder) or to taste
1 tea spoon coriander powder (should be equal to amount of red chili powder)
3/4 th cup ready made tomato puree
1/2 cup water mixed with 1 tea spoon corn flower
Salt to taste
Fresh green coriander, finely chopped for garnishing.
1. Apply butter on both sides of the Paneer slices.
2. Sprinkle crushed black pepper corns on paneer slices.
3. Press gently so that the peppercorns gets embedded into the slices. Keep aside.
4. Heat 3 table spoon oil in a heavy bottomed pan. (Low heat).
5. Add ajwain (carom seeds) and wait for 30 seconds.
6. Add garlic and saute on low heat for a minute.
7. Add finely chopped onion and saute till it becomes light golden in color.
8. Add red chili powder, coriander powder, garam masala powder, salt to taste and stir on low heat for 45 seconds.
9. Add capsicum and saute for 2 minutes then add tomato puree and cook till it becomes dry (5-6 minutes on low medium flame).
10. Add tomato ketchup and mix well.
11. Add water and corn flour mixture.
12. Simmer on low heat for 5 minutes.
13. Heat butter in a not stick griddle.
14. Gently fry the paneer pieces from both the sides till they become light brown.
15. Add the gravy to the bottom of the dish, place the paneer pieces on the top or mix the gravy with the paneer pieces.
16. Garnish with freshly chopped green coriander and serve hot with phulkas, parathas or naan.