Kadhai Paneer

Ingredients:

1. Two tablespoon vegetable oil
2. Half teaspoon cumin seeds
3. One teaspoon ginger garlic paste
4. Three whole cloves
5. One cinnamon stick
6. One cup cottage cheese cubed
7. One medium size bay leaf
8. One large onion finely chopped
9. Half cup frozen green peas
10. Two large tomatoes pureed
11. One capsicum cut into medium size pieces
12. Salt and pepper to taste
13. Red chilli powder to taste
14. One green chilli, finely chopped
15. Cumin Powder to taste
16. Turmeric powder to taste
17. Freshly chopped coriander for garnishing

Cooking Steps:

1. Heat the oil in a medium size wok or kadhai
2. Add the cumin seeds and ginger garlic paste and give it about 30 seconds.
3. Next add the cloves, cinnamon stick and bay leaf.
4. Next add the onions and green chilli and mix it well
5. Once the onions turn slightly golden brown, add the peas and paneer (you may add little more oil at this point for the peas and paneer to fry properly). You can even fry the paneer separately, if you don’t mind the extra oil.
6. Once the peas soften a little and the paneer turns slightly golden brown, add the tomato puree. At this point, depending on the consistency you can add a little water.
7. Next add the capsicum and mix well.
8. Now add all the dry ingredients – salt, pepper, cumin powder, turmeric powder and red chilli powder.
9. Cover the wok and let it simmer for about five to seven minutes.
10. If you think, the dish is too watery, add a paste of one teaspoon wheat flower mixed in one tablespoon water to the dish. This will make it nice and thick.
11. Make sure to taste the mixture before turning the stove off. You don’t want to taste uncooked spices in your dish.
12. Serve. Garnish with freshly chopped coriander leaves and some grated paneer.

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