1 cup paneer

1 tsp pepper powder

2 garlic cloves (slit)

½ tsp cumin

¼ tsp fennel powder

1 cup capsicum (chopped)

¾ cup onion (thinly chopped)

1 cup tomato puree

Turmeric powder as required

3 tbsp oil

Salt as required

Curry leaves


Heat three table spoon oil in a pan. Add cumin and garlic and saute. Add tomato puree and saute until it leaves oil on the sides. Then add chopped onions and capsicum and saute for 2 to 3 minutes.

When the onions turn golden brown, add pepper powder, fennel powder and curry leaves. Add Paneer and saute thoroughly. Keep it closed for 3 minutes on low flame. Serve hot.