Kadai Paneer With Capsicum

Ingredients

• Paneer - 250 g
• Onion - 2 whole
• Tomato - 2 whole
• Ginger-garlic paste - 2 tsp
• Cumin seeds - 1/4 tsp
• Capsicum (bell pepper) - 2 whole
• Kashmiri red chili powder - 1 tsp
• Turmeric powder - 1/4 tsp
• Coriander powder - 1 tsp
• Garam masala powder - 1 tsp
• Kasoori methi powder - 1 tbsp
• Salt to taste
• Oil
• Coriander leaves
• Water - 1/4 cup

Instructions

1. 1Cut the paneer into cubes if it is not already pre-cut, and chop the onion, tomato, and capsicum so everything is ready to go.
2. 2Heat oil in a kadai or heavy skillet over medium heat, add the cumin seeds and let them splutter, then stir in the ginger-garlic paste and sauté until fragrant.
3. 3Add the chopped onion and cook, stirring occasionally, until it turns light brown; then sprinkle in the turmeric, Kashmiri red chili powder, and coriander powder and sauté well so the spices bloom.
4. 4Add the chopped tomato and capsicum, cover the pan, and cook for 2 minutes so the vegetables begin to soften.
5. 5When the masala starts to separate from the oil, add the paneer cubes, kasoori methi powder, garam masala powder, and salt, and gently mix to coat the paneer.
6. 6Pour in 1/4 cup water and cook until the gravy is thick.
7. 7Garnish with coriander leaves and serve with roti or naan while hot.