1 Onion, chopped
2 Tomatoes, Chopped
6 Dry red chillies
1/2 Tsp Turmeric powder
4 Garlic pods
1 Tsp Garam masala powder
1 Bay leaf
1/2 Cup Paneer, crumbled
8 - 9 Baby potatoes, cooked
1 Small Capsicum, chopped
Salt to taste
1 Tbsp Butter
1 Tbsp oil
1 Tsp Dried Fenugreek (kasthuri methi)
1 Tsp Lemon Juice
Crumble the paneer and keep aside. I have used home made paneer for this recipe.
Heat 1/2 Tbsp oil in kadai and add red chillies, fry them.
Repeat the process for garlic and onion. Cool them and grind into fine paste.
Heat butter and remaining oil in a pan and add the bay leaf.
Now add the onion paste and cook for 3 minutes.
Add the chopped tomatoes, close the lid and cook till it turns mushy.
Now add turmeric powder followed by garam masala powder and salt.
Mix well and add the chopped capsicum, cook for a minute and add the cooked potatoes.
Cook for 2 minutes and add the crumbled paneer.
Mix and cook for couple of minutes and add the kasthuri methi.
Cook for a minute and switch off the flame.Add lemon juice and mix well.
Serve with chapathi / roti.
I have used the spicy dry red chillies so haven't added chilli powder. You can add chilli powder if you feel that curry is less spicy.
Dried methi leaves in a microwave and made powder of it to prepare kasthuri methi.
Linking this recipe with "Master Chef Contest" @ Divya's Page