Oil 2 tbsp
Cashew Nuts ¼ cup
Capsicum chopped in 4 or 8 pcs. 1
Paneer (Cottage Cheese) cubes 200 gm
Cumin Seeds 1 ts
Ginger-Garlic Paste 1 tbsp
Onion Chopped 1
Tomato Chopped (de-seeded) 2
Turmeric Powder ½ ts
Red Chilli Powder 1 ts
Coriander-Cumin Powder 1 ts
Kitchen King Masala 1 ts
Chat Masala ½ ts
Dry Pomegranate Powder 1 ts
Dried Fenugreek Leaves ½ ts
Salt to taste
Heat oil in a pan. Fry Cashew Nuts to brownish in it. Remove Cashew Nuts from the pan when fried.
In the same pan and oil, fry Capsicum. Remove Capsicum from the pan when fried.
In the same pan and oil, add Cumin Seeds. When fried, add onion and cook to soften a bit. Add Ginger-Garlic Paste and Chopped Tomato. Mix it well while cooking at low medium flame. It may take 3-4 minutes. Add Cottage Cheese, Turmeric Powder, Red Chilli Powder, Coriander-Cumin Powder, Kitchen King Masala, Chat Masala, Pomegranate Powder, Dried Fenugreek Leaves and salt. Mix well while cooking for 1-2 minutes only. Add Cashew Nuts and Capsicum. Cook for another 1-2 minutes while slowly mixing.
Garnish with Fresh Coriander Leaves or Coconut powder. If you want very hot taste, garnish with very small chopped green chilli.
Serve with Chapati, Paratha (Pan Fried Chapati) or Naan of your choice.
Enjoy Capsicum with Cottage Cheese.