1 Tbsp olive oil
1 tsp zeera
1 star anise
1/2 Tbsp ginger-garlic paste
1/2 capsicum, diced
1 1/2 cups tomato puree
1 cup paneer, cut into medium sized cubes
Salt, to taste
1-2 tsp sugar
1 tsp garam masala
1/4 cup milk
Chopped coriander leaves, to garnish
In a pan add olive oil, zeera, star anise, ginger-garlic paste.
Add the diced capsicum. Saute for 1 minute. (You can saute it for longer in case you do not like your capsicum too crunchy.)
Add tomato puree. Add salt, garam masala and sugar. Cook till it leaves oil on the sides.
Add milk. Mix well. Add the paneer cubes. Let it cook for 2 minutes on low flame. Do not over cook the milk as it can curdle.
Garnish with coriander leaves and serve.