Paneer Curry (Cottage Cheese Curry)

My family is ever ready for Paneer on any given day. I serve this dish with plain roti/paratha or serve as "Paneer Kati Roll". In order to keep the recipe simple for Kati roll, I use Malaysian Paratha (available at most Indian grocery stores) for the outer covering.

Ingredients:

14 oz Paneer (cottage cheese), cut into 1" rectangular pieces
1 large red onion, sliced
1 tsp garlic, minced
1 tsp ginger, minced
1 medium green pepper, sliced
1 medium red/yellow pepper, sliced
1 large tomato, sliced
1/4 cup tomato puree
2-3 tbsp tomato ketchup
1 tsp red chilli powder
1/2 tsp haldi (turmeric powder)
2 tsp coriander powder
1 tsp jeera powder (cumin powder)
1/2 tsp saunf powder (fennel seed powder)
1/2 tsp chaat masala
1/2 tsp sugar
1/4 cup corinder leaves, chopped
Oil
Salt to taste

How it's made:

In a wide pan, heat oil. Add red onion, garlic & ginger. Fry until onions are pale pink. Add peppers, tomato, tomato puree & tomato ketchup. Cover & let cook for 5 mins. Add spices & let cook for another minute or two. Add paneer, sugar & salt to taste. Stir gently taking care that paneer doesn't break. Cover & cook on medium high heat for 5 mins. Garnish with coriander leaves.

For "Kati roll"- Heat Malaysian paratha as per directions on package. Place paneer curry in the center of paratha and flip both ends to cover paneer. Cut in half and serve hot.

Serves : 6