Prep 10 m
Cook 15m


    2 tbsp canola oil

    ½ tsp cumin seeds

    1 tbsp ginger-garlic paste

    1 tsp onion, chopped

    5 tsp bell peppers, chopped

    Salt, to taste

    1 tsp red chilli powder

    ½ tsp kasoori methi, turmeric and coriander powders

    10 paneer (cottage cheese) fingers

    4 tsp tomato, peeled and deseeded

    1 tsp tomato purée

    1 tsp freshly squeezed lime juice

    Coriander leaves and green chilli, for garnish

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Ingredient Substitution Guide


1. Heat oil in a saucepan and crackle cumin seeds. Add ginger-garlic paste and onion and sauté for few minutes, then add bellpeppers and salt and sauté.

2. Add red chilli, kasoori methi, turmeric and coriander powders. Let the peppers cook for 5 minutes, then add paneer, tomato and tomato purée. Toss well and cook until the masala binds with the paneer.

3. Add lime juice and remove from heat. Garnish with coriander and green chilli. Serve hot with steamed rice.

Recipe courtesy: Ushna, Dubai

Photo courtesy: Shutterstock

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