Bengali Shahi Paneer
|Paneer||450 Gram, cubed|
|Plain yoghurt||1⁄2 Cup (8 tbs)|
|Capsicum||1 (Green Or Red)|
|Posto paste||2 Tablespoon (Poppy And Fenugreek Seeds)|
|Fenugreek seeds||1⁄2 Teaspoon|
|Ghee||1 Tablespoon (For Frying)|
Beat yoghurt and set aside. Add a few green chillies with the posto paste. Heat two tablespoons of ghee and saute paneer pieces and thinly cut capsicum. Set aside. Sprinkle fenugreek seeds in the oil. When it starts spluttering add posto paste. Stir well until the moisture evaporates. Mix yoghurt, paneer and capsicum pieces. Stir, cover and cook in a low flame for 5 minintes. Add salt. When the liquid is almost evaporated, remove from heat. Add a few curry leaves and serve.