Ingredients

• 250 g - dalmoth (bhujia readily available in market)
• 100 g - paneer
• 1 - capsicum
• 1 - medium-sized onion
• 1 tbsp - ginger, grated
• Red chilli powder as per taste
• Salt as per taste
• 1 tbsp - oil
• A pinch - asafoetida
• 1 tbsp each - cumin, aniseed and mustard

How to Make Dalmoth ki sabji

• Slice onion and capsicum finely and grate ginger
• Cut paneer into fine cubes. Heat oil in a pan. Add cumin, aniseed, asafoetida, mustard, chilli powder and salt
• After the spices crackle, add onion and grated ginger into the pan.
• When the onion turn golden brown, add capsicum and paneer
• Cook on low flame until the paneer is brownish in colour
• Finally, add dalmoth to the pan and stir it with paneer and onion in a slow circular motion
• Keep stirring, this will prevent dalmoth from getting overheated as it is already deep fried
• When dalmoth is crisp, turn off the gas. Serve hot with the meal as sukha saag.