KADAI PANEER – PANEER RECIPES

• Cooking oil + ghee – 2 tsp + 1 tsp
• Crushed dhania – 1 tsp
• Jeera – 1/2 tsp
• Red chilli – 1 no
• Green chilli – 1 no
• Big onion – 2 nos
• Ginger garlic paste – 1 tsp
• Tomato – 3 – 4 nos (based on size)
• Turmeric powder – 1/4 tsp
• Red chilli powder –  1 tsp
• Garam masala powder – 1/2 tsp
• Kasuri methi – 1.5 tsp
• Tomato sauce – 2 tsp ( i used maggi rich tomato sauce)
• Small Green capsicum – 1/2 no
• Salt & water – as needed

To soak in  hot water till use

• Paneer – 1 cup ( 10 – 12 cubes)

Coriander leaves – 2 tbsp ( to garnish)

• Chop tomatoes, onions into very small pieces. Cube cut capsicum & set aside. Slit green chilli. Cut paneer into small cubes & soak them in hot water till use. It makes the paneer soft. No need to fry it.

• In  a kadai, heat oil + ghee & add the coarsely crushed dhania seeds. Then add jeera , pinched red chilli. saute for a second.
• Then add the onions, green chilli, Ginger garlic paste & saute till  raw smell emanates. Next add the tomatoes, turmeric powder, salt, red chilli powder & garam masala powder . Saute till tomato turns pulpy.. Add crushed kasuri methi & tomato sauce. Stir well.

• Now add the capsicum pieces & mix well. Sprinkle little water to make it wet if the mixture is too dry. But make sure capsicum should be crunchy.

• Lastly add the paneer pieces, mix well, add little water & simmer the flame completely . Allow it to cook for 5-7 minutes for all the flavour to get infused. Mix well, Switch off the flame, garnish with coriander leaves. It will be semi-dry to look. If you want it like a gravy, add little more water to make a paste, boil & serve..

Let it rest for 30 minutes before serving. 
Serve with roti/phulka !