Ingredients (240 ml cup used)
Instructions
- 1 ½ cup paneer
- 2 onions cubed (optional)
- ¾ to 1 cup tomatoes chopped
- ¾ cup cubed capsicums (green or red or both)
- 1 tsp ginger garlic paste or only ginger paste
- Pinch of turmeric (optional)
- 1 tbsp. Coriander seeds / Daniya
- 3 to 4 red chilies
- ½ tsp garam masala
- ¼ to ½ tsp kasoori methi
- Salt to taste
- 1 tbsp. Oil or as needed
- Few Coriander leaves chopped
- to make kadai paneer gravy (optional)
- ¼ cup cream
Instructions
- Dry roast separately red chilies and coriander seeds, cool and Pulse them in a blender to make a coarse powder.
- Heat oil in a kadai or pan, fry ginger garlic paste until the raw smell has gone.
- Fry tomatoes with salt and turmeric until mushy and soft. Add ground powder and garam masala.
- Saute until the raw smell vanishes from the tomatoes.
- Add capsicum and saute for a minute. Cover and cook for 2 minutes.
- Add panir along with kasuri methi.
- Stir and cook just for 2 minutes.
- Add chopped coriander leaves.
