Kadhai Paneer

Ingredients

• Paneer made from 1 litre milk or 250 gms of paneer
• 2 capsicum finely sliced
• 2 broken dry red chillies (You could use green chillies too as a substitute)
• 1 tsp ginger paste
• 1 tsp chopped garlic
• 1 finely chopped onion
• 2 finely chopped tomatoes
• 1 tsp coriander powder
• ½ tsp turmeric powder
• ½ tsp red chilly powder
• ¼ tsp garam masala powder
• ¼ tsp jeera powder (optional)
• 1 tbso chopped coriander leaves
• ghee or oil
• salt

Instructions

1. In a wok or kadai, heat ghee or oil. Add the onion.
2. Fry the onions till they become transparent.
3. Then add the ginger paste. Fry till the raw smell of the ginger disappears.
4. Add the broken red chillies, chopped garlic. Fry for a minute.
5. Now add the tomatoes. Fry for 2-3 minutes. Now add all the spice powders.
6. Mix well and fry the masala till the tomatoes become soft. Now add the thin capsicum slices. Cover the kadai and cook for 2-3 mins on a low flame.
7. You could add some water at this stage and then cover the kadai. This is so that the capscium gets cooked and the masala does not get burnt. Don’t add too much of water as this dish does not have any gravy.
8. Once the capsicum is cooked, then lastly diced paneer. Mix the paneer pieces well so that the masala coats the paneer chunks. Cook for 1-2 minutes. Remove from fire.
9. Garnish with kadai paneer coriander leaves and serve kadai paneer with rotis, parathas, naan.