Watch this video to find out how to make this recipe. Click to subscribe for more recipe. PANEER AND CAPSICUM KAYRAS Ingredients 200 grams cottage cheese (paneer) 2 medium green capsicums, cut into 1 inch pieces 1½ tablespoons oil ½ teaspoon mustard seeds A pinch asafoetida 2-3 tablespoons peanuts ¼ teaspoon turmeric powder Salt to taste 1½ tablespoons grated jaggery Masala ½ cup scraped coconut 3 tablespoons sesame seeds 2 tablespoons split Bengal gram 2 tablespoons coriander seeds ¼ teaspoon fenugreek seeds 4-5 dried red chillies (bedgi) 2 tablespoons tamarind pulp Toasted sesame seeds for garnishing Method 1. For masala, dry roast the coconut and sesame seeds separately in a pan till fragrant and lightly coloured. Transfer into a plate and set aside to cool. 2. Add split Bengal gram, coriander seeds, fenugreek seeds and red chillies and sauté till fragrant. Grind this along with the coconut, sesame seeds and tamarind pulp to a fine paste with three-fourth cup of water. 3. Cut cottage cheese into small cubes. 4. For tempering, heat oil in a non-stick pan, add mustard seeds, asafoetida, tumeric powder and ground paste and mix well. Add 2-3 tablespoons water and mix well. Add jaggery, tamarind pulp and mix well. Add cottage cheese cubes and mix well. Add salt, peanuts and capsicum and mix well. Cook for 2-3 minutes. 5. Serve hot garnished with sesame seeds. Click to Subscribe: http://bit.ly/1h0pGXf http://www.facebook.com/ChefSanjeevKapoor https://twitter.com/sanjeevkapoor