Paneer Makhani With A Twist

250 gms Paneer (cottage cheese) - cut into cubes, shallow fried and kept aside
Half green pepper - thinly sliced, shallow fried and kept aside
1 large onion - sliced
2 tsp ginger garlic paste
Half tsp turmeric
1 tsp red chilli powder
1 tsp zeera/dhaniya powder (cumin and coriander powder)
Half tsp Garam masala
2 tomatoes - roughly chopped
2 green chillies - slit lengthwise
2 tbsp fresh thick cream
1 tsp dried fenugreek leaves (kasuri methi)
Salt to taste
Butter for garnishing - 2 tbsp

In a wok fry the onions on medium heat in 3-4 tbsp of oil until they turn medium golden brown. Then add the ginger garlic paste, turmeric, red chilli, zeera-dhaniya powder and garam masala. Fry for 2 minutes and then add the tomatoes. Saute until the juice of the tomatoes is dried up and then add the cream and the kasuri methi leaves. Stir for about 5-6 minutes and then add the green chillies, paneer and the green pepper. Cover and cook on low heat for about 5-10 minutes or until the oil starts to separate.

Garnish with desi ghee or butter and coriander. Serve warm with naans or parathas :)

"With a twist" because I put capsicum in it!


  1. delicious looking combination wonderfully done

  2. This is really great recipe, it looks tasty, will try it someday at home. I hope it will turn out good.



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