Paneer – ½ cup, cubed
Green peppers – 2 medium, chopped
Carrot – 1 medium, chopped
Red onion – 1 medium, chopped
Tomato puree – 1/3 cup
Kasoori Methi – 2 tsp
Ginger+Garlic paste – ½ tsp
Milk – ½ cup
Mascarpone cheese – 2tbsp
Garam masala – ½ tsp
Red chili powder – 1 tsp
Salt – to taste
Garnish with chopped coriander and serve with roti or fried rice.
- Heat 1tbsp oil in a pan, add onions and sauté till golden brown.
- Add g+g paste and cook for another minute. Next add the veggies, cover and cook till completely cooked.
- Add tomato puree, kasoori methi, red chili powder, garam masala & salt. Simmer for 3-5 minutes.
- Next add milk while stirring continuously (otherwise milk might curdle) along with paneer & mascarpone cheese. Simmer for another 2 minutes.
November 03, 2009
When I was making this dish, I had a creamy restaurant style curry in my mind. As it turns out I didn’t have cream in the fridge, but I used the next best thing I had, mascarpone cheese. It made the dish creamy, light, mildly sweet and delicious.