Paneer Khurchan - a Chef Special

This time I opted the recipe from my favorite Chef's book Kadai Cooking, a book must for any cooking-lover. This is a Cottage Cheese or Paneer recipe, went perfect with the plain nun. I & R found our another favorite dish, after having this delicious food in our dinner of two. 

For the record, here is the original recipe I found in Kadai Cooking by Sanjeev Kapoor, a Chef whom I admire a lot & sometime try to follow his cooking.

Ingredients

•Cottage cheese (paneer),cut into thick strips 250 grams

•Oil 2 tablespoons

•Cumin seeds 1 teaspoon

•Garlic paste 2 teaspoons

•Green capsicum, cut into thick strips 2 medium

•Tomato,seeded and thick strips 2 medium

•Onion  thick strips 2 medium

•Tomato puree 3 tablespoons

•Salt to taste

•Red chilli powder 1 teaspoon

•Lemon juice 1 teaspoon

•Dried fenugreek leaves (kasoori methi) 1 teaspoon

Method:

1. Heat the oil in a thick-bottomed kadai; add the cumin seeds.
2. When they begin to change colour, add the garlic paste, capsicums, tomatoes and onions and sauté for five or six minutes.
3. Add the paneer, tomato purée, salt and chilli powder. Sauté for a while till the paneer begins to stick to the pan. 
4. Scrape the paneer off the bottom of the pan and sauté for a while longer till the paneer is dark brown and mashed. 
5. Stir in the lemon juice and kasuri methi and serve immediately.