Ingredients

• 1 cup - paneer, cubed
• 1 - capsicum, cubed
• 2 tbsp - tomatoes, cubed
• 1 - onion, chopped finely
• 1 tsp - red chilli powder
• 1 tsp - garam masala powder
• 1/2 tsp - coriander powder
• 1 tsp - ginger garlic paste
• 1 tsp - kasuri methi (dried fenugreek leaves)
• 2 tbsp - oil
• 1 - green chillies, chopped 1 tbsp - coriander leaves, chopped
• Salt to taste
• For grinding:
• 2 - tomatoes
• 1.5 tsp - coriander seeds
• 1 - red chillies

How to Make Kadai paneer

• Dry roast coriander seeds and red chillies separately and grind it with tomato to a fine paste.
• Heat half a tsp of oil, add cubed paneer and toast it until it turns golden brown.
• Transfer the toasted paneer to hot water for 5 mins, drain and keep aside (this is to retain the softness of the paneer).
• Heat remaining oil in a pan, add green chillies and ginger garlic paste saute for a minute.
• Then add onions, tomato cubes and saute till raw smell leaves and onions turn slightly browned.
• Then add the tomato puree (with coriander seeds and red chillies ground).
• Add chilli powder, garam masala powder and dhania powder, give a quick stir.
• Add kasoori methi and capsicum and saute till its cooked but retain its crunchiness don't let it become very soft. Add 1/4 cup water and allow it to boil and thicken.
• Once it reaches semi gravy consistency, add the paneer cubes mix well.
• Add chopped coriander leaves, give a quick stir and switch off.
• Recipe courtesy: Sharmis Passions
• http://www.sharmispassions.com/