Serves: 3-4
Paneer - 400 gms
Tomato - 3
Onion - 2
Capsicum - 1
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Cumin seeds - 1 tsp
Coriander leaf - 1 tbsp
Lemon juice - 1 tbsp
Red chili powder - 1 tbsp
Turmeric powder - 1 pinch
Garam masala - 1 tsp
Salt - as required
Water - as required


  1. Finely chop tomato and coriander leaves.
  2. Finely chop half the onion, and cut the remaining into squares.
  3. Chop capsicum into small squares, about the same size as onion squares.
  4. Cut paneer into small cubes.


  1. Heat oil in a pan.
  2. Add cumin seeds and wait for them to crackle.
  3. Add onion and saute till it starts to turn golden brown. Add salt to speed up cooking. Should take 5-6 mins.
  4. Add ginger and garlic paste, saute till raw smell goes. Should take 1-2 mins.
  5. Add garam masala, turmeric powder, and red chili powder and mix well. Add one tbsp of water and stir to avoid burning the powders. Fry this till oil starts to seep out from the side. Should take 2-3 mins.
  6. Add tomato and a little salt. Saute till it becomes mushy and oil starts to release from sides. Should take 7-8mins.
  7. Add capsicum and sprinkle a little water to cook. Saute till capsicum is cooked with a little crunch when biting. Should take 3-4 mins.
  8. Add lemon juice and mix well.
  9. Add enough water to get desired gravy thickness.
  10. Taste and add salt as required.
  11. Add paneer and mix well.
  12. Turn off heat and cover and cook the paneer in the residual heat for 2-3 mins.
  13. Garnish with chopped coriander leaves.
  14. Serve hot with roti, dosa, rice, etc.