Kadhai Paneer

My husband and me belong to the rare breed of species who don't like Paneer! Pretty much everyone I know loves it, so I was really surprised when I heard my husband say for the first time, lets not order any paneer dish, I am not a big fan of it! My sister is crazy about paneer. Growing up she was really glad that I did not like it as I would simply pick out the pieces from my plate and pass it on to her! Nowadays though, I eat it, but am not exactly excited about eating it!

My little one, I can't really say anything. There was a time when he loved paneer and was ready to eat a paneer dish everyday. Now, he hates it. I think this is also a passing phase and he'll be back to his "I want paneer" days very soon.

All said and done, whenever I have people over for dinner, I try and include a paneer dish on the menu, because it something that people love eating, and also because its easier to cook as a side dish when you need something in a larger quantity - cubing paneer any day beats chopping up a ton of veggies!

This weekend we had guests over for dinner and I made kadhai paneer. This is a simple and quick dish well liked by most people.

Preparation & Cooking: 20 minutes               Serves:5-6
Ingredients:
Paneer - 2 cups, cubed
Capsicum/Green Bell Pepper - 3, medium, diced into big pieces
Tomatoes - 4 large, pureed
Tomato Paste - 2 heaped tablespoons
Jeera/Cumin Seeds - 1 teaspoon
Ginger - 1 teaspoon, minced
Haldi/Turmeric Powder - ¼ teaspoon
Red Chilli Powder - ½ teaspoon
Coriander Powder - 2 teaspoons
Cumin Powder - 1 teaspoon
Kasuri Methi/Dried Fenugreek Leaves - 2 tablespoons, crushed
Salt - to taste
Sugar - a pinch
Cilantro Leaves - for garnish
Oil

Method:

• Heat oil in a pan and fry the paneer and capsicum separately till they begin to brown. Set aside on a paper towel. Frying paneer is optional, you could directly use it as well.

• In the same pan, reserve one tablespoon of oil and add the cumin seeds to it.
• When the cumin seeds crackle, add the minced ginger and give it a good stir.
• Now add in the tomato puree, tomato paste, coriander powder, cumin powder, turmeric powder, red chilli powder, salt, sugar and kasuri methi and cook till the oil begins to separate and ooze out, about 8-10 minutes.

• Finally add in the paneer and capsicum and cook for another minute.

Garnish with chopped cilantro leaves and serve hot with phulkas.