Ingredients:
125g Sugam Paneer – cut into fingers
3 large capsicums – cut into fingers
3 tbsp oil
1/2 tsp cumin seeds
2 onions – cut into rings and halved
1 tsp ginger or garlic paste
4 tomatoes – ground to a puree in a mixer
1/4 tsp turmeric
1 1/4 tsp salt
1/4 tsp dry mango powder
1 tsp coriander powder
1/2 tsp garam masala
1/4 tsp red chilli powder
2 tbsp dry fenugreek leaves
3/4 cup water
1/2 cup milk
Method:
1. Cut Sugam Paneer and capsicum into thin fingers
2. Heat oil in a kadhai. Add cumin seeds. Let it turn golden
3. Add onions and cook till soft
4. Add ginger or garlic paste and stir for 30 seconds
5. Add pureed tomatoes and stir till puree turns dry
6. Add turmeric, salt, dry mango powder, coriander powder, garam masala, red chilli powder and fenugreek leaves. Stir until oil separates
7. Add 3/4 cup water and mix well
8. Add capsicum and stir for 1 minute
9. Add Sugam Paneer. Mix well gently.
10. Reduce heat and add milk, stirring continuously. Remove from heat and serve hot