Kadai Paneer (Paneer and colorful bell peppers are sautéed in spicy tomato gravy)

Kadai Paneer is a great main dish for any special occasion. Kadai Paneer has an irresistible flavor with the blend of Green Bell Peppers, dried fenugreek leaves and the cardamom. Very healthy and nutritious dish, as it consumes very less fat and no cream. This dish is my all-time favorite and whenever we go to an Indian restaurant I always order this. I love the way in which Indian curries are served in a cute copper Kadai in restaurants. Getting one such Kadai, tops my list of to-buy items during my next visit to India. It is very easy to make when you follow the steps. Try my recipe and give me your feedback.

Ingredients:

 Paneer –                                           ½ pound

 Big Green bell pepper                 -         1 no

Sweet Peppers -                                 1 cup (Chopped Length wise)

Tomato                                             – 1 no

Green chilies                                     – 2 no

Organic Tomato Sauce                         – ½ - ¾ tin

Dry fenugreek leaves (Kasoori Methi)    – 1 tsp.

Cooking Oil    –                                   3 tbsp

Salt                                                 – to taste

Masala  - coarsely grounded

Coriander seeds                               -   3 tsp.

Whole red chilies                                – 3 no

 Green Cardamon                                - 2 no

Masalas

Chili powder                                     – 1 tsp.

Turmeric powder                               – ¼ tsp.

 For Decoration

Coriander leaves -                               2 tbsp

Preparation

Cut Paneer, Tomatoes and all chilies into ½ inch lengthwise pieces. Keep aside.

 Kadai Sauce:

• Put red chilies,cardamoms and coriander leaves into a blender and blend for about 20 seconds until you have a coarse powder.
• Put 3 tbsp. of oil into a frying pan to heat over a hot flame. Add the coarsely powder to the frying pan. Stir turn down to a low heat and leave to fry for about three minutes.
• Now add tomato sauce to the pan. Turn the flame up to a high flame and cook for further two minutes, stirring occasionally.
• Turn down to a low heat and add chili and turmeric powder.  Cook till all masala raw smell goes away.

Paneer& Capsicum: 

• Heat one tablespoon of oil in a frying pan over a medium heat . Add Paneer and fry about 3 minutes. Then carefully take the Paneer out of the pan and put it in the bowl of warm water.
• Heat the oil in a frying pan, add the Paneer pieces. Fry for few minutes until a bit golden. Then add the chopped peppers and tomato pieces. Fry in medium flame for about 3 minutes.

 Mix:

• Add a little water in already prepared Kadai sauce and boil it. Keep stirring until it comes to the boil.  Now add Kasoori Methi  in it.  Cook it in a medium heat.
• Wait till gravy comes to boil, add Paneer bell pepper  mixture and salt , let it simmer for about five minutes on low medium heat.
• Decorate with chopped coriander leaves.
• Serve hot with Naan, Pulka, and Pulao