APPYAYAN: Paneer

Kadhai paneer, one of the popular dish of paneer from the state of punjab, India, where Paneer or Indian cottage cheese and bell peppers are the main ingredients, which is flavoured with kasuri methi(dried fenugreek leaves), ginger-garlic and a blend of light Indian spices makes it a mouth-watering dish. It can be a perfect accompaniment to bread or rice, which will make you satisfied at the end of your meal.

Note : Paneer is available in all Indian stores, can be made at home, too. Check here. So without any more delay................
let's check the ingredients :
Paneer : 1 and 1/2 cup (cut in 1" cube like pieces)
Green Capsicum/bell pepper : 1 (deseed and cut into big chunks)
Onion : 1(medium-cut into big chunks)
Tomato Puree : 2/3 cup
Ginger-garlic paste : 1 tblsp.
Green Chilli : 1 (chopped)
Turmeric powder : 2 tsp.
Cumin powder : 1 tsp.
Coriander powder : 1 tsp.
Red chilli powder : 1 tsp. or to taste
Kasuri Methi : 1 tsp.
Sugar : 1 tsp.
Salt to taste
Oil : 3-4 tblsp.
Fresh coriander leaves for garnishing

Method :

Heat 2 tblsp. Oil in a pan, shallow fry the paneer cubes until light brown on both sides. Take out from the pan and drop them in a bowl of hot water for 10-15 minutes. This will keep them soft.
In the same pan, heat rest of the oil, add sliced onions and a pinch of sugar and saute till onions turn transculent. Add bell peppers and saute for 2-3 minutes. Add gren chillies and ginger-garlic paste, saute again for a minute or two in low flame.
Then add powdered spices, dissolving them together in 4 tblsp. of water. Mix well with onion-ginger-garlic paste. Fry the masala paste for 2-3 minutes until oil seperates and coats onions and peppers nicely.
Add tomato puree, kasuri methi and paneer cubes. Mix well everything. you can add little water(1/2 a cup), depending on how much gravy you want. Add salt to taste. Cover the lid and simmer for 8-10 minutes until peppers are cooked and paneer cubes softens and there should be enough gravy left to coat paneer and peppers well. Note: it's a dry gravy dish.
Check the seasoning and serve garnishing with fresh coriander leaves. Enjoy with hot chapati, paratha or any Indian flat bread, even with rice.

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