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Kadai Paneer

 


Ingredients:

300 grams cottage cheese (paneer), cut into 1/2 inch cubes 

1/2 tablespoons oil

1 teaspoon cumin seeds (jeera)

2 medium onions, finely chopped

1 tablespoon ginger-garlic paste

2 medium tomatoes, finely chopped

1/4 teaspoon turmeric powder

2 teaspoons red chili powder

2 teaspoons coriander powder

Salt to taste 

3-4 tablespoons yogurt

1/2 teaspoon dried fenugreek leaves powder (kasuri methi)

1 medium tomato, deseeded and cut into 1/2 inch cubes 

1 medium onion, cut into 1/2 inch cubes and layers

separated

1/2 medium green capsicum, cut into 1/2 inch cubes

1/2 teaspoon kadai masala 

Juice of 1/2 lemon 

Fresh coriander sprigs for garnishing


Method:

Heat oil in a non-stick pan. Add cumin seeds and when it changes colour, add onions and saute till golden brown.

Add ginger-garlic paste and saute for 1 minute. Add tomatoes and saute till soft and pulpy.

Add turmeric powder, chili powder, coriander powder, salt and saute for 1 minute. Add 1/4 cup water, mix and cook on medium heat for 2 minutes.

Reduce heat, add yogurt, mix and cook for 1 minute. Adjust salt and mix. Add dried fenugreek powder and mix well.

Add tomato cubes, onion cubes and green capsicum cubes, mix and cook for 2 minutes.

Add cottage cheese cubes and mix lightly. Add kadai masala and lemon juice, mix and cook for 1-2 minutes.

Serve hot garnished with coriander sprigs.

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