Kadai Paneer Gravy

Ingredients

• 250 gm Paneer
• 2 Medium Sized Onions
• 4-5 Large Tomatoes
• 1 Medium Sized Green Capsicum (Bell Pepper / Shimla Mirch)
• 2 Green Chillies
• 2 Inch Piece of Ginger
• 5-6 Cloves Garlic
• 1/2 Cup Cream
• 1 Tablespoon Coriander Powder (Dhaniya Powder)
• 2 Teaspoons Red Chilli Powder
• 1/2 Teaspoon Garam Masala
• 1/2 Teaspoon Turmeric Powder (Haldi)
• 2 Teaspoon Kasoori Methi (Dried Fenugreek Leaves)
• 2 Teaspoon Salt or to taste
• 1/2 Cup Coriander Leaves (Cilantro or Dhaniya)

Directions

1. Heat ghee / butter or oil in a kadai (wok) or a pan. Finely chop or make a paste of ginger, garlic and green chillies. Add them to the pan and fry for a minute.2 Inch Piece of Ginger,5-6 Cloves Garlic,2 Green Chillies
2. Finely chop or make a puree of the onions and add them to the pan. Fry them for 4-5 minutes till they become translucent or golden brown.2 Medium Sized Onions
3. Make a puree of the tomatoes and add them to the pan. Cook the mixture for 5-6 minutes till the raw aroma of the tomatoes goes away.4-5 Large Tomatoes
4. Add coriander powder (dhania powder), turmeric powder (haldi), red chili powder and garam masala to the gravy.1 Tablespoon Coriander Powder (Dhaniya Powder),2 Teaspoons Red Chilli Powder,1/2 Teaspoon Turmeric Powder (Haldi),1/2 Teaspoon Garam Masala
5. Thinly slice or chop the capsicums. Add them to the gravy and cook for 2-3 minutes.1 Medium Sized Green Capsicum (Bell Pepper / Shimla Mirch)
6. Add 3/4 cup water to adjust the consistency along with salt, according to taste. Then add cream to the gravy.2 Teaspoon Salt,1/2 Cup Cream
7. Add crushed dry fenugreek leaves (kasuri methi) to the gravy.2 Teaspoon Kasoori Methi (Dried Fenugreek Leaves)
8. Then add the paneer cubes and cook for 2-3 minutes.250 gm Paneer
9. Add coriander leaves to garnish. Kadai Paneer Gravy is ready, serve it hot with roti or naan (Indian flatbread).