Kadai paneer is a fantastic side dish for roti and pulao that tastes very delicious and aromatic too. I would like to share my excitement with you all about my brand new home, especially my beautiful kitchen. I just had busy days in the past no time left for blogging. Kadai paneer is the first dish prepared in my new kitchen for my blog. Really thrilled!

Ingredients:

Serves 3 to 4

• 1 cup - Paneer (cut into cubes)
• 1/2 cup - Capsicum (cut into cubes)
• 1/2 cup - Onion (cut into cubes)
• 2 no’s - Green chillies (add as needed)
• 1 tsp - Ginger garlic paste
• 1/4 tsp – Turmeric powder
• 1 tbsp – Butter
• 1 tbsp – Coriander leaves
• Tomato cubes for garnishing

Grinding 1:

• 1/2 tsp – Oil
• 1 no – Onion (chopped finely)
• 1 medium – Tomato (chopped)

Grinding 2:

• 1 tbsp – Coriander seeds
• 1 tsp – Cumin seeds
• 1 tsp – Fennel seeds
• 1/4 tsp – Peppercorn
• 1 no – Clove
• 1 no – Cardamom

Preparation method:

1. Heat a pan, dry roast coriander seeds, cumin seeds, fennel seeds, peppercorn, clove and cardamom, until well roasted. Allow them to cool completely and grind it to fine powder.
2. In the same pan, add little oil, saute chopped onion and tomato, until they are 3/4 done. Allow them to cool completely and grind them to a coarse paste. Set it aside.
3. Heat butter in a pan, add ginger garlic paste, green chillies, cubed capsicum and onion, saute for a minute.
4. Add ground powder, onion tomato puree along with little salt and turmeric powder, saute for 2 to 3 minutes. Finally add paneer and little bit water, bring it to boil and simmer for about 5 mins.
5. Garnish with coriander leaves and tomato cubes. Now kadai paneer is ready and serve with chappathi along with dal tadka.

Notes:

• Do not over cook the capsicum also do not add more water in this recipe.
• Do not over roast items given for roasting and grinding.