Ingredients
- 200 gm paneer / Indian cottage cheese cubes
- 2 cup green bell pepper/ capsicum cubed (around 1-2 inch)
- 2 cup of cubed onions
- 1 green chilies vertically cut and finely chopped
- 1 tsp garlic finely minced
- 2 tbsp of ginger minced
- 1 cup pineapple chopped
- 1 can of tomato puree
- 2 tbsp of tomato ketchup
- Salt to taste
- ½ tsp red chili powder
- 1 tsp sugar
- ¼ cup cashew nut paste
- ½ cup fresh cream
- 2 tbsp oil
Directions
- 1. Heat up oil in a non stick kadai and mix in ginger and cook on medium heat.
- 2. Now when ginger turns light brown add garlic and green chilies and sauté.
- 3. Whisk Cashew nuts paste and fresh cream.
- 4. Add onions and bell peppers and cook until little soft and turn brown.
- 5. Now mix in cashew cream paste and stir very rigorously.
- 6. Now add tomato puree and ketchup and cook for 5-8 minutes with lid closed.
- 7. Add salt and red chili pepper. Stir fry it for 5 minutes and mix in sugar.
- 8. Mix in pineapple and stir till cooked. Low the flame now.
- 9. Mix in paneer cubes. Stir carefully so that cubes don’t fall apart.
- 10. Transfer to serving bowl and serve hot with tandoori roti
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