kadai paneer
Big chunky pieces of yummy paneer in a home made spice mix.
Spice mix
2 tsp coriander seeds
3 to 4 dried red chillies
2 tsp cumin seeds
1 tsp fennel seeds
Dry roast the ingredients and grind into a fine powder.
150g red onion, finely chopped
350g tomatoes, finely chopped
1 green bell pepper, cut in big chunks
250g paneer, cubed
2 tbsp butter
1 tbsp oil
4 to 5 cloves garlic, minced
1 tsp ginger chilli paste
pinch hing (asafoetida)
2 tsp salt or to taste
¼ cup water
1 tbsp crushed dry fenugreek leaves (kasuri methi)
Heat butter and oil in a pot and temper the garlic, ginger and chilli paste about a couple of minutes on medium heat. Next, add onions, hing, salt and all of spice mix. Cook stirring occasionally for about 5 to 10 minutes. Now add the tomato puree and water. Cook for about 10 mins, stirring occasionally and evaporating any excess water. Towards the end, stir in the bell peppers and cook until just tender, for about 3 to 5 minutes. Stir in kauri methi, ensure it is mixed in well. Stir in the paneer very carefully and cook for another 5 minutes. Serve hot with parathas or naan.