Preparation:
Method:
Slice the paneer and capsicum into thin long strips. Ground the coriander seeds and red chillies together. Heat the ghee, add the garlic paste and cook on a slow flame for a few seconds.
Add the capsicum and grounded spices and cook on a slow flame for 30 seconds. Add the green chillies and ginger and fry again for a few seconds. Add the tomatoes and cook until the ghee comes on top. Add the kasoori methi and salt and fry again for a few seconds.
Finally, add the sliced paneer and cook for a few minutes. Sprinkle corriander leaves on top and serve hot.
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