Kadai Paneer

20

Ingredients 

  • 2 tbsp coriander seeds (can reduce to 1.5 tbsp)
  • 3 to 4 kashmiri red chilies deseeded (or less spicy variety)
  • 6 cashew nuts (can substitute with 3 tbsp cream)
  • 1 heaped cup cubed onions about 2 large
  • 1 cup chopped tomatoes deseeded about 2 large
  • 1 tsp ginger garlic paste
  • ½ tsp red chili powder (optional, just for color)
  • ½ to ¾ tsp garam masala powder
  • ¼ tsp kasuri methi / dried fenugreek leaves
  • ½ to 1 tsp ginger julienne
  • Few coriander leaves chopped finely
  • 250 grams paneer / Indian cottage cheese (roughly 230 to 250 grams)
  • 1 medium onion cubed large, layers separated
  • ½ cup capsicum cubed

Instructions
Powder finely or slightly coarse red chilies and coriander seeds in a blender.

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Heat oil in a pan and saute onions, cashews until onions turn transparent.

3
Add tomatoes and saute until mushy.

4
Cool this and blend to a smooth paste. Set this aside.

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In the same pan, add little oil and saute onions and capsicum on a high flame until half done and crunchy.

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Add paneer and toss for 1 to 2 mins. Set all these aside.

9
Add little more oil and heat up the pan. Saute ginger garlic paste until the raw smell goes off.

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Add the ground coriander chili powder and saute for 1 min until it turns fragrant. Add the ground onion tomato paste and saute for 2 mins. Add garam masala and red chil powder If desired. Saute for another 2 mins.

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Add ½ to ¾ cup water and salt. Allow it to boil until the gravy thickens.

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Add kasuri methi. Stir well.

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Add the sauted paneer, capsicum and onion. Stir well. Switch off the stove.

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Add ginger juliennes and coriander leaves. Cover and rest for 2 mins.

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Transfer to a serving bowl and allow to rest for at least 15 mins before serving.