Capsicum Paneer

~Ingredients

250 gm paneer, cubed
2 medium-sized capsicum, finely chopped
1 medium-sized tomato, finely chopped
2 medium-sized potatoes, diced
2 tbsp jeera powder
1 tbsp dhania powder
1 tsp red chilli powder
1 tsp turmeric powder
1½ cups milk
1 cinnamon stick
1-2 cloves
1 cardamom
1 bay leaf (tejpatta)
Salt to taste
1 cup groundnut oil

~Method

Mix the dhania powder, jeera powder, red chilli powder and turmeric in about 4 tbsp of water until it becomes a smooth paste. Keep aside.

Take 1-2 tbsp of oil in a pan and fry the paneer cubes for 2-3 minutes. Keep aside.

Heat the remaining oil in a pan. Deep fry the potatoes till brown. Keep aside.

Add the bay leaf, cardamom, cinnamon stick and cloves to the remaining oil and cook for two minutes. Add the masala paste and cook for five more minutes.

Add the chopped capsicum and tomato to the paste and cook till oil starts separating from the gravy.

Add 3/4 cup milk. Continue to stir and cook for two more minutes.

Add the diced potatoes and cook on a slow fire till the oil starts separating from the gravy again.

Add the rest of the milk. Cook for 5-7 minutes.

Add the paneer cubes and cook on a slow fire for about 10 minutes. Serve hot with roti or rice.