Paneer Jhalfraezi (Cottage Cheese Curry) - cooking recipe

Ingredients

400 g cottage cheese (paneer, 2 inch pieces)
2 medium sized tomatoes
2 medium sized green capsicum
2 medium sized onions
3 tablespoons oil
2 teaspoons cumin seeds
2 whole dried red chilies (halved)
2 inches piece gingerroot (cut into thin strips)
1 -2 green chili (chopped)
1 1/2 teaspoons red chili powder
1/2 teaspoon turmeric powder
salt
1 1/2 tablespoons vinegar
1 teaspoon garam masala powder
1/4 cup fresh coriander leaves (chopped)

Preparation

Cut tomatoes and capsicums into two inch long slices with one-fourth inch width. Separate the different layers of onions. Heat oil in a kadai.
Add cumin seeds. When they change colour add red chillies.
Add ginger julienne, green chillies and onions.
Saute for half a minute. Add red chilli powder and turmeric powder.
Stir well and add capsicum. Cook for two to three minutes.
Add paneer fingers and toss. Add salt and vinegar and cook for two to three minutes. Stir in tomato pieces and garam masala powder.
Serve hot garnished with chopped coriander leaves.