Kadai Paneer

• Produce

  • 4 Chili pepper, Dry red
  • 1/2 powder tsp Chilli, red
  • 1 Coriander, leaves
  • 1 Ginger
  • 1 Green bell pepper - 1/2, medium
  • 1 Onion - 1, Medium
  • 1 Tomato

• Baking & Spices

  • 3/4 tsp Black pepper
  • 3 tsp Coriander seed
  • 1 tsp Fennel seeds
  • 1/2 tsp Garam masala
  • 1 large pinch Kasoori methi
  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Oil

• Dairy

  • 1 packet Paneer

• Other

  • Jeera - 1/2 tsp

Found on revisfoodography.com

Description

Directions

• First cut the paneer into large chunks and keep it immersed in warm water until use. Skip this step if using homemade paneer. Also, chop up the veggies and keep aside. 
• In a large pan, dry roast all ingredients mentioned under To dry roast and grind. Take care not to burn them. Turn off the flame and let to cool down to room temperature. Grind into a coarse powder and keep aside.  
• Heat the pan with oil and add the ingredients mentioned under To temper in the given order. Once the coriander seeds just start to change color, add the finely chopped tomatoes, salt. Saute until the tomato turns mushy. 
• Add the ginger and continue to saute until the tomato mixture thickens. Add the red chilli powder, 1 tsp of the ground masala powder and continue to saute until the oil oozes out of the mixture.  
• Now add the chopped onion, bell peppers and tomatoes to the pan. Give a quick mix. Add the garam masala powder and saute until well combined. Add the paneer to the pan and qive a quick mix.  
• Crush the kasoori methi with your palms and add it to the pan. Also, add a additional 1/2 tsp of the ground masala powder. Saute until everything is combined well. Turn off the flame. Garnish with chopped cilantro leaves. 
• Serve hot with naan, chapati or jeera rice, pulao, etc.