Kadai Paneer

                                                                  Kadai Paneer is an aromatic, easy subzi with paneer. Almost everyone is fond of Paneer dishes, so here is another easy one. I went to Shree Mithai yesterday with my friend and had some yummy Chat and Chole Bature. I also picked up some sweets for my children and recalled that the Paneer you get there is really fresh and soft, so me and my friend picked up few packets each and left. This paneer is soft that you can use it directly in to the Subzi, but in case your Paneer is slightly hard, soak it in hot water before you add it in the Subzi.

You will Need

• 200 gms of Paneer
• Two Onions cubed
• One Capsicum cubed
• Two to three Tomatoes 
• Two Red chillies
• One tsp Coriander Seeds
• One tbs ginger,garlic,green chilli paste
• Two tbs Oil
• One tsp Cumin seeds
• A pinch of Turmeric Powder
• Half tsp Chilli powder
• Hallf tsp Garam masala powder
• One tsp Kasuri Methi
• Salt as required

How to
1.Dry Roast the coriander seeds and red chillies for one minute.cube all the vegetables and keep it ready.

 2.Heat oil in a pan and crackle cumin seeds.

 3.Add cubed onions and fry for few minutes then add ginger,garlic and green chilli paste and fry further

4.Puree the tomatoes along with roasted coriander seeds and red chillies.

 5.Add it to the fried onions and fry till the raw smell goes.

 6.Once the raw smell goes add chilli powder,garam masala powder,turmeric powder and salt.

 7.Add the cubed capsicum pieces and fry for a minute only so that it does not looses its colour and cruchiness.

 8.Add the paneer cubes and add half cup water and allow it to thicken.

 9.Finally add crushed Kasuri methi and mix well.

Enjoy it with some hot rotis!!!!!

Notes

• If the paneer is hard, immerse it in hot water until you have to add it in the subzi.
• Adjust the spice level according to your taste because we are adding,red chilli,red chilli powder green chilli paste and garam masala.
• Cook capsicum carefully so that it does not looses its cruchiness.