Kadai Paneer ( Cottage Cheese with Capsicum)

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2. One Green Capsicum
3. Ginger paste 1 tea spoon
4. Coriander seed powder 1 teaspoon
5. 4 red chilies
6. 1 tsp. kastoori (dried fenugreek leaves) methi
7. 2 chopped green chilies
8. 4 chopped tomatoes
9. 1/2 bunch coriander chopped
10. 4 Table spoons oil

Salt to taste

Instructions:1. Dice the paneer in small cubes.
2. Slice capsicum in thin strips.
3. .Heat the oil in a pan.
4. Add the garlic paste and cook on a slow flame for a few seconds.
4. Fry the capsicum pieces and add the chilly powder and then the coriander powder.
5.Add the green chilies and ginger paste.
6.Add the diced tomatoes and cook until the oil starts seperating from the mixture. This is an indication that the mixture has been cooked well.
7. Take the dried kasoori methi and add it by rubbing with your thumb and finger as when you rub it, it release more fragrance.
8. Add salt to taste.
9. Finally, add the sliced paneer and cook for a few minutes. Sprinkle coriander on top and serve hot.

Serve it with Naan, Rice or Roti

Tip:
If you wish to add the Heeng ( Asoeftida flavour) to the paneer cubes then use the following method.

Take a thick bottomed and heat it on full heat. Quickly thrown all the paneer cubes on the sides leaving the middle of the pan empty.
Pour one tea spoon of oild and sprinke the Heeng powder.
You should see the smoke coming out from the oil. Cover the pan immediately. Remove it from the heat. Leave it covered for few seconds or a minute.
Once you open the lid the smoke flavour of heeng would have gone into your paneer cubes.

Add these paneer cubes into the mixture as described in Step 9 above.

How to make Paneer at home

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