A semi-dry paneer preparation
Serves 6-8
Ingredients:

300-350 gm paneer, cut in cubes of 1×4 cm
3 tsp oil
1 tsp garlic paste
4 whole red chilies and 1 ½ tsp coriander seeds, pounded to powder.
2 green chilies, finely chopped
1 tsp chopped ginger
1 ½ cup chopped tomatoes
2 tsp dried fenugreek leaves
Salt to taste
1 tsp garam masala powder
2 drops orange food color
3 tsp oil
1 small capsicum, cut in juliennes
½ cup water
1/3 cup yoghurt
2 tsp chopped coriander leaves

Garnish

Juliennes of green chili
Juliennes of capsicum
Juliennes of ginger
Chopped coriander leaves

Preparation Method:

1. Heat 3 tsp oil; add the garlic and ginger paste to it. Saute well.

2. Add the green chili and half of the pounded coriander and fry.

3. Add the tomatoes and cook well.

4. Add the dried fenugreek leaves, salt and garam masala. Cook well and keep aside

5. In another pan, heat the oil. Add the capsicum and sauté well. Add the remaining pounded spices and cook well.

6. Add the previously cooked masala and sauté well.

7. Add the paneer and stir well. Mix in the water, add the yoghurt and stir again.

8. Leave to simmer, check the seasoning. Serve hot garnished with chopped coriander leaves, green chili, ginger and capsicum juliennes.