INGREDIENTS:
- Oil - 2 Tbsp
- Mustard seeds- 1/4 tsp
- One large yellow onion, chopped
- Garlic paste - 1 tsp
- Ginger powder - 1tsp
- One Green bell peppers, finely chopped
- Chili powder - 1/2 tsp
- Cumin powder - 1/4 tsp
- Coriander powder - 1/2 tsp
- Garam masala -1/2 tsp
- Turmeric powder - 1/2 tsp
- Tomato,chopped - 1 no
- Tomato ketchup -1Tbtsp
- Paneer, cubed -8 ounce
- Coriander leaves, finely chopped - 3 Tbsp
METHOD:
- Heat oil in a large pan over medium and splutter the mustard seeds.
- Saute onions until lightly browned.
- Stir in garlic paste and ginger powder, and continue cooking for 1 minute more.
- Turn heat to low, add green bell peppers, and cook for an additional minute.
- Sprinkle in the chili powder, cumin, coriander, garam masala, and turmeric; cook until fragrant, about 1 minute.
- Add chopped tomato and ketchup; thin with water to desired consistency.
- Stir in the paneer. cook to soften; 2 to 3 minutes.
- Increase heat to medium-high.
- Allow the curry to come to a rolling boil, and cook for 3 to 4 minutes.
- Garnish with coriander leaves and serve.
