Kadai Paneer/Indian Cottage Cheese Curry

For Cooking

In a spice-grinder or mixer-grinder or mortar-pestle take the coriander seeds and red chilies. Grind to a semi-fine powder or fine powder and set aside.

In a kadai or frying pan, heat oil. Add finely chopped onions and sauté them till they turn brown

Then add ginger-garlic paste. Sauté till the raw aroma of ginger-garlic goes away.

Now add the finely chopped tomatoes. Sauté tomatoes for 3 to 4 mins.

Then add the ground kadai masala to the tomatoes.

Sauté the tomatoes till the whole mixture become like a paste and starts to leave oil. The mixture will also look glossy and you will see oil releasing from the sides.

Now add the capsicum & Sauté the capsicum for about 3 to 4 minutes add green chilies

Mix very well and sauté till the capsicum is half-cooked.

Add salt and garam masala powder. Mix these well.

Next add the paneer cubes and gently stir to combine with the sautéed masala base.

Lastly add crushed fenugreek leaves, and coriander leaves. Mix again.