Kadai Paneer

INGREDIENTS:

For the Kadai Masala:

Coriander Seeds (dhaniya) - 1 1/2 tsp
Peppercorns - 1/2 tsp
Cumin Seeds (jeera) - 1 tsp
Fennel Seeds (1 tsp) - 1 tsp
Red Chillies - 2

Vegetables:

Paneer - 1/2 cup, cubed
Bell peppers - 1 cup, green and yellow
Onion - 1/4 cup, cubed into separated into single layer
Oil - 2 tsp

For the gravy:

Oil - 4 tsp
Butter - 1 tsp
Cumin seed s- 1/2 tsp
Onion - 1/2 cup, finely chopped
Garlic - 1 tsp, minced
Ginger - 1 tsp, minced
Tomato - 1, chopped
Tomato puree - 1 cup, puree 2 tomatoes
Turmeric - 1/2 tsp
Kashmiri Red Chilli powder - 1 tsp
Coriander powder - 1/2 tsp
Salt - to taste


PROCEDURE:

Prepare the kadai masala powder:

Dry roast the above ingredients in a pan for about 3 to 4 mins and grind them coarsely.
You can use mortar and pestle also for this.

Stir Fry the vegetables:

Heat 2 tsp oil in pan. Add in the green and yellow peppers. Stir fry for about 2 mins. Add in a pinch of salt.
Next, add in the onions and fry for a minute. Then, the paneer cubes and fry for about a minute.
Generously sprinkle the kadai masala powder on top, mix and turn off the heat.

Prepare the gravy:

Heat oil and butter in a pan. Add in cumin seeds, ginger, garlic and mix.
Then, add in the onions and fry until golden brown.
Then, add in the tomatoes, salt, turmeric, red chilli powder, coriander powder and fry until they turn mushy.
Next, add in the tomato puree and mix well.
Allow this mixture to boil for about 5 mins. You can add about 1/4 cup water if the mixture is too thick.
Finally, add in the fried vegetables, toss well and turn off the heat.
Sprinkle some more kadai masala on top.
Garnish with coriander and serve with roti.