1 tsp zeera
1 star anise
1 Tbsp olive oil
1/2 Tbsp ginger-garlic paste
1 1/2 cups tomato puree
1/2 capsicum, diced
1 cup paneer, cut into medium sized cubes
Salt, to taste
1-2 tsp sugar
1 tsp garam masala
1/4 cup milk
Chopped coriander leaves, to garnish
In a pan add olive oil, zeera, star anise, ginger-garlic paste.
Add the diced capsicum. Saute for 1 minute. (You can saute it for longer in case you do not like your capsicum too crunchy.)
Add tomato puree. Add salt,sugar and garam masala . Cook till it leaves oil on the sides.
Add milk. Mix well. Add the paneer cubes. Let it cook for 2 minutes on low flame. Do not over cook the milk as it can curdle.
Garnish with coriander leaves and serve.
Note: Paneer cubes can be grilled on a non-stick tawa till light brown before adding to the base. You can also add a split green chilli to increase the heat of the dish in step number 3.