Ingredients:

1. 1 cup Paneer / Cottage Cheese (15-20 pieces of chopped paneer)
2. 1 medium Capsicum / Green Bell Peppers 
3. 1 Onion (chopped finely)
4. 2 Tomatoes (finely chopped)
5. 5 Tomatoes Puréed 
6. 1-1/2 inch Ginger (chopped finely)
7. 2-3 Green Chilis (chopped)
8. 1 tsp Garam Masala Powder 
9. 1/2 tbsp Dry Fenugreek Leaves / Kasoori Methi
10. 1/2 cup Water
11. 2-3 tbsp Oil or Butter 
12. Salt to taste

1. 5 tsp Coriander Seeds
2. 5-6 Dry Red Chilis 

Method:

• Preparing Masala Powder:
• Dry roast the coriander seeds and dry red chilis in a pan on a low flame until the aroma arises. (5 minutes approximately)
• Once done, set aside and allow it to cool down.
• Now grind it into a coarse powder and set aside.

• Heat oil / butter in a pan.
• Add ginger and green chilies, sauté for a minute.
• Add onions and fry until translucent.
• Now add the freshly ground coriander seed and dry red chili powder, stir well and sauté for 2-3 minutes.
• Add the chopped tomatoes stir once and add the tomato purée to it.
• Stir well and sauté until the oil leaves the sides of the pan. (5-10 minutes approximately)

• Add the chopped capsicum, water, salt and simmer for 5-6 minutes again.
• Now add the Kasoori methi and Garam masala powder, stir well.
• Add chopped Paneer and mix gently.
• Simmer for 3-4 minutes.
• Garnish with coriander leaves and serve hot with roti, naan or parathas.