KADAI PANEER

KADAI PANEER

INGREDIENTS

• Paneer Cubes (Cottage Cheese) – 1 cup
• Onion, medium – 2
• Tomato, large – 3
• Capsicum (Bell pepper), big – 1
• Ginger garlic paste – 1 tsp
• Cinnamon – 1 inch stick
• Cardamom – 2
• Cloves – 2
• Whole coriander seeds – 2 tsp
• Whole dry red chilies – 2
• Bay leaf – 1
• Cumin seeds – 1 tsp
• Red chili powder – 1 tsp
• Turmeric powder – 1/8 tsp
• Coriander leaves – 2 tbsp
• Kasuri methi (Dried fenugreek leaves) – 2 tsp 
• Salt – to taste
• Oil or ghee – 2 tbsp

METHOD

1. I cut the paneer slab into triangle shapes instead of cubes. Chop the capsicum into big cubes and keep it ready. Chop the onion and tomatoes and keep it ready. 
2. Heat a pan. Add cinnamon, cardamom, cloves, coriander seeds, red chilies and dry roast for 2 mins over low flame till the aroma arises. Take care not to burn them. Transfer to a plate and let it cool. Powder it fine and keep aside. 
3. Heat a wide pan with either oil or ghee or a combination of both. Add cumin seeds and when it sizzles, add bay leaf, onions, ginger garlic paste and sauté over low flame will the onions turn pink.
4. Now add tomato, a pinch of salt and sauté for 3-4 mins till the tomato turns mushy. 
5. Now add capsicum, red chili powder, turmeric powder, salt, 1/4 cup water and mix well. Close the pan with a lid and cook for 2-3 minutes. By now the capsicum would have softened and the raw smell of the chili powder would be gone. 
6. Now add the sliced or cubed paneer, coriander leaves, ground spice powder, mix well. 
7. Sprinkle about 1/4 cup water, if the curry is thick. Close the pan with a lid, leaving a small gap and let it cook for 5-7 minutes over low flame. Switch off flame and add crushed methi leaves. Mix well and keep the pan closed with a lid till serving.
8. Kadai Paneer is ready to be served with hot chapathis/rotis, phulkas or Naan.