Shimla Mirch and Paneer!!!

Ingredients:
1 Capsicum ( Shimla Mirch) cut in medium size chunks

2 Green Chillies chopped
100 grams Paneer ( Cottage Cheese - you can see its recipe on this site as well)
1 Medium sized Onion Chopped in big dices
2 Medium Sized Tomatoes chopped
1 teaspoon garlic paste
20 pieces of thin julienes of Ginger ( for garnishing)
2 table spoon Besan ( Gram Flour)
2 Table Spoon Dahi ( Yoghurt)
2 tea spoon Garam Masala
1 tea spoon Red Chilli Powder
1/2 tea spoon Turmeric ( Haldi)
1/2 bunch of Coriander Chopped
Salt to Taste
Water 1/2 cup
4 Table Spoon Oil

Instructions:

1. Heat Oil in a thick bottomed pan and sprikle the red chilly powder when the oil is hot and then saute the onions in it.
2. Add Tumeric and garlic paste and stir for a minute.
3. Add the Garam Masala and keep on stirring.
4. Add the yoghurt and keep on stirring for 2 minutes. ( it is good practice to add the yoghurt slowly a bit by bit.)
5. Add the capsicum pieces in the pan and stir for 3 minutes.
6. Sprinkle the Besan ( Gram Flour) and stir otherwise it may stick down or burn.
7. Add the diced tomato and stir for around 3 -4 minutes.
8. Add the Paneer cubes now.
9. Add the salt.
10. Add the green chillies.
11. The gravy would be almost ready, if you wish add some water. We need the dish to be semi dry , so do not add more water, The water is only to get all the ingredients mixed up well .
12. Garnish with chopped coriander and the ginger julienes.

Serve it with Naan, Rice or Roti
Tip:
1.Besan adds a nice flavour to the dish as well as help thicken the gravy.
2. Many people deep fry or shallow fry the Paneer cubes first and then add them. ( as in Step 8)