Kadhai Paneer

Kadhai Paneer

200 gm paneer, cubed

1 tsp ginger paste

1 tsp garlic paste

2 onions, pureed

2 large tomato, pureed

3 tbsp readymade tomato puree

1 tsp garam masala powder

1 tbsp tomato ketchup

2 tbsp cream

1 capsicum, cubed

1 yellow bell pepper, cubed

1 large onion, cubed

Dry masala

1 tsp cumin seeds

1 tsp coriander seeds

2-3 dry red chillies

2-3 cardamoms

Few peppercorns

1 tbsp kasuri methi

½ tsp turmeric powder

1 tsp kashmiri red chilli powder

Salt to taste

Heat some oil in a pan. Add the dry masala. 

Once the seeds start crackling add the ginger paste and the garlic paste. 

After frying for a few seconds add the puréed onion. Sauté till the onion changes colour. Now add the puréed tomato. Fry till the oil separates.

Now add the ready-made tomato purée and ketchup. 

Add the salt, turmeric powder, red chilli powder, garam masala powder and kasuri methi. 

Add some water and once it comes to a boil cover and simmer for a few minutes. 

Add the paneer pieces and cook for about 5 minutes. 

In a separate pan heat some oil and toss the cubed onion, capsicum and yellow bell pepper. If possible do a  flambé as the burnt flavour adds another dimension to the dish. 

Once the paneer is done, switch off the gas and add the tossed vegetables. Do not cook them in the gravy. They give an added crunch.