- Paneer ( Cottage Cheese ) - 100 gms
- Onions - 1 Medium (chopped)
- Capsicum ( Shimla Mirch / Green Bell Peppers ) - 1 Medium (chopped)
- Tomatoes - 1 Medium (chopped)
- Ajwain ( Carom Seeds ) - 1/2 tsp
- Tomato Ketchup - 1-2 tsp as per taste (optional)
- Salt - As per taste
- Red chilli powder ( Lal Mirch ) - 1/2 tsp
- Turmeric Powder ( Haldi ) - 1/4 tsp
- Garam Masala - 1/4 tsp
- Oil / Ghee - 3/4 tbsp
1. Crumble/ grate / fine chop the paneer and keep aside.
2. Heat oil / ghee in a skillet/kadhai. Add the ajwain seeds and crackle them.
3. Add the chopped onion and sauté them till they become translucent.
4. Add the chopped capsicum and sauté till it starts turning golden.
5. Now add the chopped tomatoes and sauté till they become soft. You can add a pinch of salt so that they get cooked faster.
6. Now add all the dry spice powders - turmeric, red chilli, garam masala powder and salt. Stir well.
7. Now add the crumbled /grated /fine chopped paneer and stir for 1-2 mins.
8. Add the tomato ketchup and mix well.
9. Remove from flame and serve hot with rotis or parathas.
1. Do not cook the paneer for a long time since it will harden and loose its softness.
2. You can also add cumin (jeera) seeds instead of ajwain but I prefer ajwain since it adds a wonderful distinct flavor to the dish.