Bengali Shahi Paneer

1 pound paneer, dubed
½ cup plain Yoghurt
1 Capsicum (green or red)
2 tablespoon of posto paste (poppy and fenugreek seeds)
3 or 4 Green chillies
½ tsp Fenugreek seeds
Salt to taste
Sprig curry leaves
Ghee 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 a

lmost evaporated, remove from heat. Add a few curry leaves and serve.