Kadai Paneer

Directions

• Roast coriander (धनिया) seeds, Dry fenugreek (कसूरी मेथी) leaves & dried red chilli in a pan on a medium heat until aromatised. Now let them cool and grind all of them in a grinder to a semi fine powder. Keep aside.
• Finely chop half of the capsicum (शिमला मिर्च), onions & 2 tomatoes, julienne remaining half of the capsicum (शिमला मिर्च). Cut cottage cheese into cubes. Keep aside.
• Roughly chop 5 tomatoes and make a puree of the tomatoes. Keep aside.
• Chop coriander (धनिया) leaves. Keep aside.
• Make a paste of ginger (अदरक) & garlic (लहसुन). Keep aside.
• Heat oil in kadai; add bay leaf (तेज पत्ता), cloves (लौंग), cinnamon (दालचीनी) and sauté for half a minute.
• Now add ginger (अदरक) & garlic (लहसुन) paste, sauté till their raw aroma disappears.
• After that add the chopped onions and sauté till golden brown. Add coriander (धनिया) seeds, Dry fenugreek (कसूरी मेथी) leaves & dried red chilli powder, finely chopped green chilli and turmeric (हल्दी) powder. Mix well and sauté for few seconds.
• Now add the tomatoes and sauté for further 2 to 3 minutes. Then add tomato puree. Mix well and sauté for till the oil separates. Add julienne capsicum (शिमला मिर्च) and cook simmer for 2-3 minutes.
• Add water and salt as per taste; continue to simmer for some 7 to 8 minutes.
• Add garam masala powder and cottage cheese cubes. Mix and cook covered over low heat for 4-5 minutes.
• Garnish with chopped coriander leaves and serve in small kadai.