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.