Prep time: 20 minutes
Cooking time: 30 minutes
- 1/2 pound paneer, cut into cubes (may be home made or store-bought)
- 2 green bell peppers, cut into 1/2" cubes
- 1 medium onion, sliced
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon green chili paste
- 1-1/2 teaspoon red chilli powder
- 1 teaspoon coriander powder
- 1/4 teaspoon turmeric powder
- Pinch of asafoetida (hing)
- 3 tablespoon oil
- 1 small can tomato paste (store bought; use only 3/4 paste from the can)
- Salt to taste
- 2 tablespoon green coriander leaves, chopped
- Heat oil in a frying pan or kadai on medium heat. Once hot, stir fry the paneer. Take them out before paneer starts changing color. (If you purchased pre-fried paneer from the store, skip this step)
- Next, stir fry the bell pepper until they are tender. Do not overcook the bell pepper. Drain on a paper towel.
- Using the same pan, add asafetida and sliced onion. Sauté the onion until it is light golden brown.
- Add ginger paste, garlic paste and green chili paste. Sauté for 1 to 2 minutes.
- Add tomato paste, two cups of water, coriander powder, red chili powder and turmeric powder. Stir and cook over medium heat until the oil separates and the gravy become thicker.
- Add salt, paneer and the cooked bell pepper. Let it simmer for about four to five minutes on medium-low heat.
- Garnish with green coriander leaves. It is ready to serve!