Kadai paneer (Serves 6)

This is our favorite paneer dish and we are sure each one of you will have your own version to make this absolutely delicious curry. This creamy cheesy curry is an ideal combination for rotis or naan and here is our take on kadai paneer..

Paneer/ cottage cheese 1 cup, cubed
Green or red bell pepper/capsicum 2 medium, cubed
Onions 1 big, cubed
Tomato 3 medium, cubed
Ginger 1 TBSP
Kashmiri red chilly powder 2 tsp
Bay leaf 2 nos
Cloves 5-6 nos
Cinnamon 1’ piece
Kasoori methi leaves (dry) 1 tsp
Butter/Ghee 3 TBSP
Salt as needed
Coriander leaves a handful


Preparation

Shallow fry the paneer (if they are not already fried) with 1 TBSP oil in a pan. Drain excess oil on a paper towel and set this aside.

Heat 1 TBSP butter at medium heat in a deep bottomed pan. Add the onions and sauté well until translucent. Add in the tomatoes and sauté till oil separates. Cool this mixture and grind together to a smooth paste.
Heat the rest of butter in a pan (med heat) and add the whole spices (cinnamon, cloves and bay leaf). Once they starts to ooze out aroma add ginger, sauté for 2 minutes. Next add in the ground paste and reduce flame, cook covered for 5 minutes or until oil separates. Add the red chilly powder, salt and mix well with the masala. Add paneer and the bell pepper. Cook this on a low flame until the peppers are cooked. Add the kasoori methi leaves and remove from fire. Garnish with coriander leaves. Serve hot with Naans, parathas….