½ kilogram Paneer (cubed) 2 tsp. Kashmiri Peppers (Kashmiri Mirch) 4 Onions (grounded) 8 Green Chillies (Hari Mirch) (chopped) 2 tsp. Turmeric Powder (Pisi Haldi) 3 tsp. Dry Mango Powder 2 tsp. Sugar 4 tsp. Fennel Seeds (Sounf) 2 tsp. Black Mustard Seeds 1 tsp. Fenugreek Seeds ½ tsp. Nigella Seeds 2 tsp. Cumin Seeds (Sufaid Zeera) 3 tsp. Ginger Paste (Pisi Adrak) 200 ml Curd (whipped) 100 ml Cooking Oil 1) In a heavy based pot heat oil until hot. To the hot oil add: the fennel, fenugreek, nigella and cumin seeds. Fry to a brown color for 15-20 seconds, add onions and fry onions to golden brown. Stir in the green peppers and mix. 2) Add in the turmeric powder, garlic paste and ginger paste. Fry for a minute. Pour in the plain yogurt, dry mango powder, chilli powder, sugar and salt. Fry this masala well until the oil separates. 3) Add in the paneer with about 150 ml water. Let it cook on medium heat for about 5 minutes. Then season and serve.

Yield: 4 Servings Degree of Difficulty: Easy Recipe Category: Main Course Vegetarian, and Low Carb Recipe Ethnic Group: Indian

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