August 16, 2013



250 gms Paneer (Cottage cheese)
3  Shimla Mirch  ( Capsicum)
4 Onion medium
4 Tomato
1 " long piece Ginger
1 tsp Red Chili Powder
2 Bay Leaf (Tej Patta)
4 Cloves (Lavang)
1 piece Cinnamon (Dalchini)
A Pinch Orange Color
4 tbsp Ghee


  •  Cut Paneer, capsicum in long pieces.
  • Grind onion, tomato, ginger, salt, red chili powder and orange color.
  •   Mince cloves and cinnamon.
  •   Heat Ghee in a pan.
  •   Add bay leaf, cloves, cinnamon.   Then add onion, tomato, ginger paste.
  •   Continue cooking it on medium flame till gheel begins to separate.   Add paneer and capsicum pieces.   Cook on low flame.
  •   When the capsicum are done put off the flame. Take off the fire and serve hot.

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