Kadai Paneer

Ingredients 

• 200 grams paneer (cottage cheese)
• 1 teaspoon fennel seeds (saunf)
• 2 tablespoons cumin seeds
• 3 tablespoons coriander seeds
• 1/2 teaspoons black peppercorns
• 4 dried Kashmiri red chillies 
• 2-3 tablespoons oil
• 6 medium tomatoes, chopped
• 1 teaspoon Kashmiri red chilli powder
• Salt to taste
• 1 inch ginger, cut into juliennes
• 1/2 medium onion, cut into cubes
• 1/2 medium green capsicum
• 1 medium tomato
• 1 teaspoon garam masala powder
• 1 teaspoon dried fenugreek leaves (kasoori methi)

Method

1. To make kadai powder, dry roast 2 red chillies, fennel seeds, 1 teaspoon cumin seeds, 2 tablespoons coriander seeds, peppercorns till fragrant. Cool and grind into a coarse powder.
2. Heat oil in a non-stick pan. Add remaining cumin seeds and red chillies and sauté till seeds crackle.
3. Add remaining coriander seeds, tomatoes, mix and sauté for 5-6 minutes or till tomatoes are pulpy.
4. Cut cottage cheese into cubes.
5. Add 1 tablespoon kadai powder and mix well. Add onion cubes and capsicum cubes.
6. Cut tomato into cubes and add. Mix well and add cottage cheese cubes. Toss to mix and cook for a minute.
7. Add garam masala powder, toss to mix and cook for ½ a minute. Add dried fenugreek leaves and toss to mix.
8. Sprinkle 1 tablespoon kadai powder on top and serve hot.