Kadai Paneer

Ingredients (Serves 5)

1. Paneer – 2.5 cups, cubed

2. Cumin seeds – 1/4 tsp

Coriander seeds – 1/2 tsp

3. Ginger – garlic paste – 1 tbsp

4. Onion – 1 medium-large, cut into small cubes

Green chilly – 1, slit

5. Tomato – 2 large, chopped

6. Green bell pepper – 1 small, cubed

Red bell pepper – 1 small, cubed

7. Turmeric powder – 1/4 tsp

Chilly powder – 1.5 – 2 tsp (Use Kashmiri chilly powder for a nice red color)

Coriander powder – 2 tsp

Garam masala powder – 1 tsp

8. Kasoori methi – 1 tsp

Cilantro – 2 – 3 tbsp

9. Salt – To taste

10. Oil – 1.5 –  2 tbsp

Method

1. Put the paneer cubes in a vessel filled with medium hot water for 5 minutes. Drain and set aside until ready to use.

2. Heat oil in a heavy-bottomed pan and splutter cumin seeds. Add in the coriander seeds and fry until golden, a few seconds. Next add in the ginger-garlic paste and the cubed onion. Saute until onion turns lightly golden. Bring down the heat to low. Add the spice powders numbered 7 and saute until their raw smell is gone. Add the chopped tomato and saute until oil separates, about 8 minutes at medium-high heat. Add in the green and red bell pepper cubes and stir-fry for 2 – 3 minutes (they should not lose their crunch) until slightly soft. Next add in the paneer cubes and 1/2 cup hot water (if you want a thick gravy, add more water). Mix everything well. Check for salt. Add crushed kasoori methi and 1 tsp butter, for extra taste. Cook for a few minutes over medium heat. Switch off. Garnish with cilantro. Seve with pulao/naan or chapathis.