Cottage cheese (Paneer) cut into one inch pieces: 250 gms

Chopped red capsicum and onion: One each

Chopped tomato: Half

Chopped green chillies: Three

Grated ginger: One inch piece

Minced garlic cloves: Four

Sour cream or thick curd and milk or water: Half cup each

Coriander powder: One Tsp

Red chilli powder: Half Tsp

Turmeric powder: Quarter Tsp

Channa masala powder: One Tbsp

Salt: To taste

Coriander leaves: For garnish


Heat oil in a pan and sauté onions, ginger, garlic and green chillies. Cook till onions turn tender and translucent. Add capsicum and cook for another minute.

Next, add coriander, red chilli, turmeric and channa masala powder. Cook for two minutes. Add tomatoes and cook till oil separates. Add the sour cream or thick curd and stir well. Add paneer and salt, and mix till paneer is well coated. Add water or milk for a thicker gravy and let it come to a boil. Garnish with coriander leaves and serve with roti or parathas.

Executive Chef T. Thirunavukarasu is currently with Hotel Grand Gardenia at Mannarpuram. An expert in vegetable carving, he has six years of culinary experience. Continental food is his forte while he is also a barbecue specialist.

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