Recipe by Chef Swaminatha Sharma
In a chinese Wok add 2 tsp Ghee, saute jeera and onion until transulent. Add green chilly, ginger garlic paste and saute well. Add sliced Capsicum, sliced tomato one by one and cook until meshy. Add red chilly powder, Dhania powder, Jeera powder and Amchur Powder and mix well. Now add required salt and diced panneer to it and mix well. Dont add water as it is a Dry Gravy. Remove and sprinkile finely chopped coriander leaves and serve hot with Tandoori Roti.