Ingredients

500 gms (1 1/8 lb.) paneer (cottage cheese)

100 gms capsicum
2 tsp coriander (dhania) seeds
5 whole red chillies
3/4 tsp dried fenugreek leaves (kasuri methi)
2 green chillies, chopped
2 tsp chopped ginger
4 tomatoes, chopped
2 tbsp chopped coriander (dhania)
3 tbsp ghee
salt to taste

For the paste

6 cloves garlic (lehsun) mixed with a little water
Method
Slice the paneer and capsicum into thin long strips.
Pound the coriander seeds and red chillies together.
Heat the ghee, add the garlic paste and cook on a slow flame for a few seconds.
Add the capsicum and pounded spices and cook on a slow flame for 30 seconds.
Add the green chillies and ginger and fry again for a few seconds.
Add the tomatoes and cook until the ghee comes on top.
Add the kasoori methi and salt and fry again for a few seconds.
Finally, add the sliced paneer and cook for a few minutes.
Sprinkle coriander on top and serve hot.