Discription:Usually this curry is served hot in small kadai (Deep curved pan). Kadai are very common in India. You can serve it in a kadai to give a restaurant touch.
Ingredients
- 250 grams Paneer
- 2 medium sized onions (Finely chopped)
- 2 tomatoes (Chopped)
- 1 Green pepper
- 3 tbsp oil
- 1 tbsp coriander powder
- 1/2 tsp garam masala powder
- 1 tsp red chilli powder
- 1/2 tsp kasoori methi(Dry fenugreek leaves)
- 1 tsp ginger paste
- 1/4 tsp cumin seeds
- 1" piece cinnamon
- 2 cloves
- 1 green cardamom
- 1 bay leaf
- Few cilantro for garnishing
- Cut paneer and green peppar into cubes.
- Heat oil in a kadai and add cinnamon, cardamom, bayleaf, cloves and cumin. Saute for about 5 seconds.
- Now add the chopped onion and fry till translucent.
- Now add the ginger paste and saute for a while.
- Add green pepper, tomatoes and salt and cook till the tomatoes are mushy. Lower the heat completely.
- Now add the red chilli powder, coriander powder, kasoori methi and garam masala powder, mix well and cook for about 30 seconds. If you find the masala very dry just sprinkle a bit of water.
- Finally add the paneer cubes and mix it well. Cover and cook on a low flame for about 3-4 minutes.
- Garnish with chopped cilantro.
- Serve hot with any Indian bread.
