250 gms Paneer (cottage cheese) , cut into 1-inch cubes
2 tablespoons Dry Coriander Seeds
2 Dry Red Kashmiri Chillies
1 Green Cardamom
2 medium Capsicums, chopped into 1-inch pieces
3 medium Tomatoes, finely chopped
2 medium Onions, finely chopped
1 tablespoon Ginger-Garlic Paste
1/2 teaspoon Red Chili Powder
2 tablespoons Tomato Puree, optional
2 teaspoons Dry Fenugreek Leaves (kasuri methi)
3 tablespoons Cooking Oil or Ghee (clarified butter)
2 tablespoons Fresh Cream, optional
1/3 cup Water
Salt, to taste
How to make kadahi paneer:-
1. Dry roast coriander seeds, kashmiri red chilli and green cardamom until nice aroma releases, for around 1-minute over low flame. Turn off flame and grind them in a grinder until smooth powder. Keep aside until required.
2. If you are using frozen paneer, then defrost it before cooking. Place cubes in hot water for 7-8 minutes to keep them soft. Drain them and keep aside until required.
3. Heat oil or ghee in a non-stick pan over medium flame. Add chopped onion and sauté until it turns translucent.
4.Add ginger-garlic paste and red chilli powder; sauté for 1-2 minutes.
5.Add chopped tomatoes and mix well.
Cook until they turn tender and oil starts to separate or for around 4-5 minutes. Add crushed spices powder (prepared in step-1), mix well and cook for 2-minutes. Add tomato puree and mix.
6.Add chopped capsicum and salt, cook for 3-minutes.
7.Crush dried fenugreek leaves (kasuri methi) using your hand and add in the curry.
8.Add 1/3 cup water and cook for 3-minutes.
Add paneer cubes.
9.Mix and cook for 3-minutes. Add fresh cream.
10.Mix well and turn off flame. Do not cook for longer after adding fresh cream otherwise it may curdle. Transfer prepared curry to a serving bowl and serve hot.