kadhai paneer

Ingredient 

Ingridient

• Coriander seeds - 1 tablespoon
• Dried red chilies - 4, broken and seeds removed

For gravy

    

Oil - 2 tablespoons

Onion - ½ cup, finely chopped

Garlic paste - 1 tablespoon

Tomatoes - 2  cups, finely chopped

Tomato - 1, pureed

Garam Masala - 1 teaspoon

Kasoori methi (dried fenugreek leaves) - 2 teaspoons

Salt - to taste

Water - 1 cup

Capsicum or bell pepper - ½ cup, cubed

Paneer -  250 grams, cubed

cream  - 3  tablespoons

Cilantro or coriander leaves - finely chopped

Method

1. Dry roast the coriander seeds and dried chilies on medium heat. Keep stirring constantly. As it toasted you will get nice aroma of coriander seeds. also chillies will get darker in color. Remove it to a plate or bowl and let it cool completely.

      Method

1. Once cooled, grind into a powder using spice grinder In the same pan heat the oil on medium heat. Once hot add chopped onions. Sprinkle some salt to speed up the process. Cook them till it gets translucent.
2. Add garlic paste. Alternately you use freshly grated garlic.
3. Mix and cook for 45 seconds. or till the raw smell goes away.
4. Add ground spice powder. Stir and saute for a minute.
5. Add chopped tomatoes, capsicum and remaining salt. Mix well and let it cook.
6. It will start to leave its water and will get soften. Keep mashing the soften tomatoes
7. As it cooks, all the moisture will evaporates. it starts to leave the sides of the pan.
8. Then add pureed tomato.
9. Mix it well. Instead you can use 2 tablespoons of store bought tomato puree for brighter color.
10. stir in garam masala and kasoori methi. Cook till again it leave the sides. And oil should ooze out.
11. Add 1 cup of water or as required to make gravy consistency.  so it gets cooked.
12. Add paneer. stir gentlly
13. Finally add cream
14. Stir well and let it come to a boil. Then turn of the gas heat. If you like sprinkle some chopped coriander.
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