KADAHI PANEER

Tomatoes 500gm

Onions sliced 25gm

Capsicum 125gm

Whole spices 2gm (cardamom, clove, fenugreek)

Brown onion paste 25gm

Onions 100gm

Ginger chopped 1tspn

Garlic chopped 1tspn

Dry whole red chillies 4nos

Coriander seeds 2tspn

Dry fenugreek leaves a pinch

Clarified butter 100gms

Sugar a pinch

Coriander leaves a few sprigs

PREPARATION:

Blanch tomatoes in boiling water. Deskin, half and deseed. Chop finely the pulp. Keep aside. Dice onions, capsicum. Keep aside. Heat oil / clarified butter. Crackle the coriander seeds, whole spices and red chillies. Add in sliced onions and shallow fry until golden. Add in chopped ginger and garlic. Stir for a minute. Now add in tomatoe concasse, salt, little water. Cover, simmer and cook until the fat leaves the mixture and tomatoes are mashed. The masala  should be stirred occasionally. Separately heat oil / ghee and saute the onions and capsicum diced until half cooked. Add into the tomato mixture along with diced cottage cheese (1”cubes). Cover for above 2 minutes. Sprinkle fenugreek leaves. Stir. Dish out and serve hot with a chappati or parantha.