Kadhai Paneer

Ingredients

• 1 1/2 cups paneer (cut into 37 mm. (1 1/2“) cubes)
• Oil for deep-frying
• 1 tbsp oil
• 1/2 cup finely chopped onions
• 1 tsp coriander-cumin seeds (dhania-jeera) powder
• 1/4 tsp turmeric powder (haldi)
• 1 tsp chilli powder
• 1/2 tsp garam masala
• 1/4 tsp dried fenugreek leaves (kasuri methi)
• 1/2 cup sliced capsicum
• Salt to taste
• A pinch of sugar
• 1/2 cup fresh cream

For the gravy

• 2 1/2 cup tomatoes finely chopped
• 1 tbsp coriander (dhania) seeds
• 10 whole dry red kashmiri chillies
• 2 1/2 tbsp oil
• 2 tbsp finely chopped garlic (lehsun)
• 1 tbsp finely chopped green chillies
• 2 1/2 cups finely chopped tomatoes
• 1/4 cup tomato puree
• 1 tsp dried fenugreek leaves (kasuri methi)
• 1 tsp garam masala
• Salt to taste

For the garnish

• 1 tbsp chopped coriander (dhania)

Method
For the gravy

1. Combine the red chillies and coriander seeds and dry roast on a hot tava (griddle), for 30 seconds.
2. Remove and keep aside to cool.
3. Blend in a mixer to a fine powder. Keep aside.
4. Heat the oil in a kadhai, add the garlic and saute on a medium flame for a few seconds.
5. Add the prepared powder and saute on a medium flame for a few seconds.
6. Add the green chillies and saute on a medium flame for another 30 seconds.
7. Add the tomatoes, mix well and cook on a medium flame for 10 to 12 minutes or till the oil separates, while stirring occasionally.
8. Mash it a little using a potato masher.
9. Add the tomato puree, dried fenugreek leaves, garam masala, salt and approx 2 tbsp water, mix well and cook on a medium flame for 1 to 2 minutes.

For the kadhai paneer

1. Heat the oil in a kadhai and deep-fry the paneer pieces till they turn light brown in color. Drain on absorbent paper and place in lukewarm water for 10 minutes.
2. Heat the oil in a kadhai, add the onions and saute on a medium flame till they turn translucent for approx. 3 to 4 minutes.
3. Add the kadhai gravy, coriander-cumin seeds powder, chilli powder, turmeric powder,garam masala, dried fenugreek leaves and saute on a medium flame for another minute.
4. Add the capsicum, 1 cup water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring once in between.
5. Add the paneer, salt and cook on a slow flame for another 2 to 3 minutes.
6. Add the cream, mix well and serve hot garnished with coriander.