Kadhai Paneer

Ingredients:
Paneer cubes -15 pieces
Capsicum - 1(chopped)
Onion- 3/4 (chopped)
Tomato (ripe) - 1 (BIG)
Ginger grated - 1 teaspoon
Garlic grated - 1 teaspoon
Red chilli powder - 1 1/4 teaspoon
Coriander powder - 2 teaspoons
Kasuri Methi - 1 teaspoon
Cashew pieces- 1 1/2 tablespoons (optional
Garam Masala - 1/4 teaspoon
Cumin seeds - 1 teaspoon
Salt to taste
Oil
Coriander leaves - 2 tablespoons

Method:

Shallow fry the paneer and keep it on a absorbent paper.

(If the paneer is hard, soak it after frying for 10 minutes in warm water and remove. I didn't soak as the paneer was soft).

Soak the cashews in hot water for 20 to 30 minutes. Grind them into paste (optional).

Cut the tomato and throw it in the blender and grind.

Take a thick kadhai, heat the oil.

To the oil, add the cumin seeds and onions.

Fry till it changes color.

Add the ginger & garlic and fry.

Add the tomato paste and saute till the raw smell fades off.

Add the red chilli powder, coriander powder, required salt and fry.

Add the capsicum & paneer and mix well.

Add little water, so that the ingredients blend well.

After 2 to 3 minutes, add the kasuri methi and garam masala.

Finally, add the cashew paste and mix well (optional).

Let it sit for 3 to 4 minutes.

Add the coriander leaves and mix.

Eat it with roti, chappati, naan, kulcha, etc.

I'm sending this dish to Poornima's MFT-Cheese event.

Posted in: Paneer, Punjabi Cuisine, side dish