HERE IS THE RECIPE FOR "DOODHI PANEER KA SUKHA SALAN"

INGREDIENTS:

600gm bottle gourd, cut into 3/4 inch diamonds / squares 

200gm cottage cheese, cut into 3/4 inch diamonds 

1 to 2 medium red capsicum, cut into 3/4 inch diamonds 

1 to 2 medium yellow capsicum cut into 3/4 inch diamonds 

1 to 2 medium green capsicum cut into 3/4 inch diamonds 

2 tablespoons grated dry coconut 

1 tablespoon peanuts 

1 tablespoon sesame seeds 

1 lemon-sized ball of tamarind 

3 tablespoons rice bran oil 

1 medium onion, sliced 

1/4 teaspoon cumin seeds 

1/4 teaspoon fenugreek seeds 

1/4 teaspoon fennel seeds 

1/4 teaspoon onion seeds 
1/4 teaspoon mustard seeds 
8 curry leaves 
2 teaspoons ginger-garlic paste 
4 green chillies, chopped 
1 teaspoon coriander powder 
1/2 teaspoon cumin powder 
1/4 teaspoon turmeric powder 
1/2 teaspoon red chilli powder
Salt to taste 
1/2 teaspoon gram masala powder 
1 tablespoon chopped fresh coriander 

METHOD

1) Roast the coconut, peanuts and sesame seeds.Cool and grind to a fine paste. Soak the tarmarind for 30 mins in warm water and then squeeze and strain the pulp. 

2) Heat half the oil in a non-stick kadai/ wok  and saute/ stir fry the onions till it becomes golden brown. Drain on absorbent paper.

3) Heat the remaining oil in another pan. Add the cumin seeds, onion seeds, and mustard seeds. Once they begin to splutter add the curry leaves and ginger garlic paste. Saute/ stir fry   till the raw flavour disappears. Add the green chillies and doodhi and then stir fry for 4 to 5 minutes. Add the capsicums and cook, covered for 10 - 15 mins.

4) Add the coriander powder, cumin powder, turmeric powder and red chilli powder.Stir fry for 3 - 4 mins. Add the paneer and toss well to coat  with the spices. Sprinkle the garam masala powder and fresh coriander . Stir and remove from heat.

Get set go!!!!!!!!!