Kadai Paneer

Kadai paneer is one of the famous and gorgeous Panjabi dishes, rich in milk protiens and vitamins good for health.
This restaurant style kadai Paneer goes with 2 steps.
The quantity serves for 4 people.
Goes great with jeera rice/ any Indian bread .

Ingredients:

kadai Sauce :-

• Red chilli whole - 2
• Coriander seeds - 3 tsp
• Garlic cloves - 6
• Small ripe tomatoes - 6
• Vegetable oil - 3 tbs
• Red chilli pdr - 1 tsp
• Turmeric - 1/2 tsp
• Salt - to taste

Other:

• Cottage cheese - 250 gms
• Green peppers - 2 small
• Coriander seeds - 1 tsp
• Green chillis slitted- 4
• Onion small - 1
• Vegetable oil - 2 tbsp
• Dry fenugreek leaves powder - 1 1/2 tsp
• Coriander leaves - a small bunch

Preparation:

kadai Sauce :-

• Chop tomatoes into small size, with a sharp knife finely chop garlic cloves.
• Grind coriander seeds and the red chillis together into tiny pcs.
• Take a large non-stick pan, put on medium flame. Once heated up add oil, then crushed coriandera and red chilli. Stir for 3 minutes.
• To it add the finely chopped garlic, stir till it turns little brown then add the chopped tomatoes.
• Mix all the ingredients in the pan evenly for 2 minutes.
• Add the chilli powder, turmeric powder and salt to it. Mix up well and cover with lid and let it cook for 20 minutes on low flame.

Frying Paneer & Vegetables :-

• Chop the paneer, red onion and green peppers 1 cm cube each, keep aside.
• Take small non-stick pan on medium flame and add oil to it. After few seconds put coriander seeds and fry for 1 minute.
• Add slit green chillis and then paneer cubes, fry them for about 2 minutes.
• Then add onion and capsicum cubes, stir them and fry for 3 more minutes under medium flame.
• Turn off the stove. Remember we are not cooking vegetables here.
• Add these fried stuff to the sauce that has been cooking on low flame for 20 min.
• Mix them all well. Finally add dry fenugreek leaves powder and finely chopped coriander leaves.
• Leave on stove for 3 more minutes to let them all blend nicely, then turn off the flame.
• Serve hot with rice or roti.