Kadai Paneer

Ingredients 

• 300 grams cottage cheese (paneer), cut into ½ inch cubes 
• 1½ tablespoons oil 
• 1 teaspoon cumin seeds (jeera)
• 2 medium onions, finely chopped 
• 1 tablespoon ginger-garlic paste 
• 2 medium tomatoes, finely chopped 
• ¼ teaspoon turmeric powder
• 2 teaspoons red chilli powder
• 2 teaspoons coriander powder
• Salt to taste 
• 3-4 tablespoons yogurt 
• ½ teaspoon dried fenugreek leaves powder (kasuri methi)
• 1 medium tomato, deseeded and cut into ½ inch cubes
• 1 medium onion, cut into ½ inch cubes and layers separated 
• ½ medium green capsicum, cut into ½ inch cubes
• ½ teaspoon kadai masala 
• Juice of ½ lemon 
• Fresh coriander sprigs for garnishing 

Method

1. Heat oil in a non-stick pan. Add cumin seeds and when it changes colour, add onions and sauté till golden brown. 
2. Add ginger-garlic paste and sauté for 1 minute. Add tomatoes and sauté till soft and pulpy. 
3. Add turmeric powder, chilli powder, coriander powder, salt and sauté for 1 minute. Add ¼ cup water, mix and cook on medium heat for 2 minutes. 
4. Reduce heat, add yogurt, mix and cook for 1 minute. Adjust salt and mix. Add dried fenugreek powder and mix well. 
5. Add tomato cubes, onion cubes and green capsicum cubes, mix and cook for 2 minutes. 
6. Add cottage cheese cubes and mix lightly. Add kadai masala and lemon juice, mix and cook for 1-2 minutes. 
7. Serve hot garnished with coriander sprigs.