The recipe called for canned chillies but I usually haven't bought canned chillies. So replaced with chopped chilli for spice and roasted capsicum for flavour. You can use plain capsicum also if you want to skip the roasting part. Or simple roast two jalapenos and use in the recipe.
I roasted capsicum form all sides over fire just as we do brinjal. Peeled the skin off.
Chopped and used in the recipe. Gather all the ingredients needed.
Heat a heavy bottomed pan, add butter. Once hot, add chopped garlic followed by onion and fry for 2 minutes in medium heat.
Add chilli, one sliced jalapeno reserving the other for garnishing
In goes chopped capsicum, half of the tomato and little salt. Stir fry for a minute.
Sprinkle corn starch (you can mix this in cheese and add too if you are afraid of lump formation). Mix well.
Pour in the evaporated milk and regular milk. Stir well over medium heat.
Add pepper powder, cumin powder and required salt. Followed by grated cheese.
Keep stirring and bring to boil in medium heat. Simmer until the mixture thickens and coats the ladle well.
Transfer to serving bowl, top with reserved tomato, chilli and chopped coriander.