Kadhai Paneer

INGREDIENTS

Dry roast
Coriander
seeds – 1
tablespoon
Dried red
chilies – 3-4,
broken
For the gravy:
Oil – 2
tablespoons
Onion -2 finely
chopped
Garlic paste –
1 tablespoon
Tomatoes – 2-3
pureed
Garam
Masala – 1
teaspoon
Kasoori methi
(dried
fenugreek
leaves) – 2
teaspoons
Salt – to taste
Water – 1 cu
bell pepper 1 cubed
Paneer 200 grams,
cut into
cubes
heavy
whipping
cream or
malai – 3 teaspoon
coriander
leaves – finely
chopped
INSTRUCTIONS
1. Dry roast the coriander
seeds and dried chilies
on medium heat. Keep
stirring constantly.
Remove it to a plate or
bowl and let it cool
completely
2. Once cooled, grind into
a powder
3. In the same pan heat
the oil on medium heat.
Once hot add chopped
onions. Sprinkle some
salt Cook them till
it gets translucent.
4. Add garlic paste.
Alternately you use
freshly grated garlic.
5. Mix and cook for 35-40
seconds. or till the raw
smell goes away.
6. Add ground spice
powder. Stir and sautet
for a minute.
7. Add chopped tomatoes
and remaining salt. Mix
well and let it cook.
8. It will start to leave its
water and will get
soften. Keep mashing tomatoes
9. As it cooks, all that
moisture will
evaporates. it starts to
leave the sides of the
pan.
10. Then add pureed
tomato.
11. Mix it well.
12. stir in garam masala
and kasoori methi. Cook
till again it leave the
sides
13. Add 1 cup of water
required to make gravy
consistency. Add
capsicums. Cook for 4-5
minutes, so it gets
cooked.
14. Add paneer. stir gently
so paneer cubes does
not break.
15. Finally add cream and butter