Kadai Paneer-Restaurant Style Kadhai Paneer

Preparation time-45 minutes
Serving-5

Ingredients:

• Paneer (cut into cubes)-200 gm
• Onion (Chopped in square shape)-2
• Green pepper(Chopped in square shape)-1
• Green chilli(slit)-3
• Chopped onion-2
• Chopped tomato-1
• Garlic cloves(peeled)-10 to 12
• Chopped ginger-1 inch
• Cumin seeds-1 tbsp
• Coriander seeds-1 tbsp
• Fennel seeds-1 tsp
• Whole Black pepper-1 tsp
• Turmeric powder-1/2 tsp
• Red chilli powder-1 tsp
• Garam masala powder-1 tsp
• Fresh cream-2 tbsp
• Cooking oil-3 tbsp
• Salt to taste
• Chopped coriander leaves

Method:

• Heat a non-stick pan, roast all the whole spices on low flame for 2 minutes.
• Turn off the flame when the spices starts to change the colour, let the spices cool down little bit.
• Put it into the blending jar, grind it into powder and keep it aside.
• Heat a pan, add cooking oil and let the oil heat.
• Add chopped garlic and ginger and fry it for few seconds.
• Add chopped onion, fry the onions on medium flame till it turns little soft.
• Add chopped tomato and fry the tomato till it turns soft, add little salt to cook the tomato faster.
• Turn off the flame and let it cool down completely.
• Put it into the blending jar and blend it into paste (do not add water).
• Heat the same pan, add oil and let it heat.
• Add green chill, onions(chopped  in square shape), capsicum (chopped  in square shape) into the hot oil.
• Fry the chopped onions and chopped capsicums on high flame for a minute.
• Simmer the flame to medium, add red chilli powder and turmeric powder into the hot oil.
• Add the prepared masala paste, fry the masala for a minute on medium flame.
• Add the roasted masala powder, mix it and fry it for another minute.
• Add cream (whisk it before use) and mix it properly into the fried masala paste.
• Add 1/2 glass of water and stir it properly.
• Add paneer and salt to taste(we already used little salt at the time of onion, tomato fry).
• Add garam masala powder, mix it and cook it for 2 minutes on low flame.
• Add chopped coriander leaves and turn off the flame.
• Garnish with coriander leaves and fresh cream and ready to serve.