Kadai Paneer

Kadai paneer is a scrumptious dish that is made from paneer (cottage cheese) and capsicum. This dish is my all time favorite and whenever we go to an Indian restaurant I always order this. I have been trying different versions of this recipe to get the taste near to restaurants. Finally I landed up with a recipe that tastes almost like the restaurant Kadai Paneer. Hope you all enjoy it. Your comments are always welcome.

This is also my entry for the wonderful Herb Mania - Fenugreek event.

Ingredients

• Cumin seeds (Jeera) - 1 tsp
• Ginger garlic paste (Adrak laisun paste) - 1 tbsp
• Tomatoes - 2
  
• Red chilli powder (lal mirch) - 1 tbsp
• Turmeric (haldi) - 1/2 tsp
• Cottage cheese (Paneer) - 12 cubes
• Capsicum - 1 medium sized
• Salt - As per taste
• Oil - 2 tbsp
• Coriander seeds (dhaniya seeds) - 1 1/2 tbsps
• Dried red chillies - 2
  
• Dried fenugreek leaves (kasoori methi) - 1/2 tsp
• Coariader leaves - for garnishing

Curry

1. Take coriander seeds and dried red chillies. Ground them coarsely.


2. Now take 2 tbsp oil in a pan and let it become hot.


3. Add coarsely ground coriander seeds and dried red chillies and fry them.


4. Add ginger garlic paste and roast it for a minute on medium heat.


5. Now add finely chopped tomatoes, turmeric, red chilli powder and salt.



6. Let the tomatoes get cooked and the oil starts separating.


7. Add water to adjust consistency. Add salt, kasoori methi (dried fenugreek leaves) and boil for 2 minutes.


8. Adjust seasoning as per taste.



Roasting

1. Cut paneer (cottage cheese) and capsicum into cubes.


2. Fry paneer cubes. I did not want to fry it so I took 1 tbsp oil in a non-stick pan and roasted paneer.




2. Similarly fry capsicum. I used both green and red capsicum for color.


Method

1. Now mix the curry, paneer and capsicum and cook for 1 minute.


2. Pour into a kadai and garnish with coriander.