250 gms of paneer/cottage cheese
1 big onion sliced
1 small onion cubed
1 big tomato cubed
Half green bell pepper cubed
Half red bell pepper cubed
2 green chillies slit
1 bay leave
1 tbsp of coriander seeds
1 tbsp of cumin seeds
1 tsp of fennel seeds/saunf
1 tsp of red chilli powder
1 tbsp of ginger-garlic paste
2 tbsp of butter
2 tbsp of oil
Salt to taste
Coriander leaves to garnish
Dry roast the spices (coriander, cumin, cloves, peppercorn, fennel, cardamom) in a pan for a minute or until the aroma starts coming out. Don't roast it to too long, otherwise it may become bitter in taste.
Keep it aside and let it cool down. Meanwhile, heat oil in a pan and add sliced onion. Cook until onion gets dark golden color.
Now add tomato and sprinkle some salt. Cook until tomatoes gets soft. Adding salt at this point of time will help tomatoes to cook faster.
Now let this mixture cool down. First, ground the dry roast spices until coarsed. Make sure to remove the skin of cardamom before grinding. Now, in the same jar blend the cooked onion and tomatoes until you get a smooth paste.
In a pan, heat butter. Throw in the bay leaves and ginger-garlic paste. Saute until the raw flavor of garlic is gone.
Now add the red chilli powder and slit green chilli. Mix well and saute for a minute.
Now add the cubed bell peppers and onions. Mix well and cook for 2-3 minutes or until pepper and onion get soft.
Add the ground paste and mix well. Saute for 2-3 minutes.
Now add little water and mix well. Adjust salt to taste and let it come to boil.
Now add in the paneer cubes and mix well. Let it simmer for 5 minutes.
At the end, add chopped cilantro leaves. Mix well and serve.