Paneer Kadai

Ingredients for gravy/sauce

Paneer cubed                    : 250gm

tomato                               :2 big

cashewnuts                        :6-8 (soak in hot water)

green chilli                         :1

onions sliced                      :1 big

ginger garlic paste:             :1 tbpn

honey                                 :1 tbspn

cumin seeds                       :1/4 tspn
bay leaf                              :1
hing powder                       :1 pinch

Veggies that should be choped in chunks are

1/2  green bell pepper
1/2  yellow bell pepper

1     medium sized onion
(Roast all these veggies and paneer cubes in a non stick pan with some oil on medium to high flame. Roast until the nice brown coating appears)

Dry powders:

1       tsp all purpose flour/maida

1       tbspn coriander powder
1       tbspn paprika powder

1       tspn red chilli powder

2       tbspn kasoori methi powder

1/2    tbspn garam masala powder

Method:

• blend tomatoes, green chilli n cashew nuts together to make the puree)
•  for onion purée:  Take the sliced onion in a non stick pan with oil n roast them  till brown. take care not to burn. Cool it and blend finely in a blender to make a onion puree 
• Take about 3 tbspn of oil in a kadai, add cumin seeds, 1 bay leaf , asafoetida , wait till cumin seeds pops up. Then add the ginger garlic paste, paprika powder, sauté and add in the onion purée, cook for 2 mins
• then pour the tomato puree (which is blend with cashew-nuts n green chilli) saute for 2 mins and add 1/2 tea cup water. cover with a lid n cook for about 20 mins
•  Take out the lid, add the dry powders like coriander powder, red chilly powder, kasoori methi powder, honey n salt to taste. Bring the gravy to a boil n lastly add garam masala powder
• Now time to add in the fried paneer and the veggies into the mixture, bring it to a boil once
•  Finally garnish with fresh coriander leaves

• Tip: 
• For bright red colour add store bought tomato puree instead of making fresh at home or even you can use kashmiri/paprika red chilli powder for bright red colour

Preparation time: about 1 hour 

cooking time : 1/2 hour

serves 3-4