Kadai Paneer

Ingredients

• 200 - 250 gms Paneer
• 2 medium - large Onion (cubed)
• 1/2 tbsp Chopped garlic
• 1 Chopped green chilli
• 2 medium Tomayo (cubed)
• 1 large Onion (cubed)
• 1 small - medium Capsicum (cubed)
• 1.5 - 2 tsp Kashmiri chilli powder
• 2 tsp Coriander powder
• 1/2 tsp Turmeric powder
• 1/2 tsp Cumin powder
• 1/2 tsp Garam masala
• 1/2 tbsp Kasuri methi
• 1/2 - 1 tsp Sugar
• 50 ml Milk (I used full fat milk)
• 50 ml Water
• Salt
• 1/2 tbsp + 2 tsp Ghee (refer notes)

Instructions

1. 1

   Heat 1/2 tbsp ghee/oil in a wide and deep pan. Add cubed 2 med-large onion and chopped garlic and green chilli. Cook till it browns.

2. 2

   Add cubed tomato and cook till it softens and becomes mushy. Check out Paneer Peas Masala

3. 3

   Let the onion - tomato paste cool a bit. Add 2-3 tbsp water to this and grind to a smooth paste.

4. 4

   In the same pan (without cleaning), add 2 tsp ghee. Add cubed 1 large onion and cubed capsicum. Cook for 4-5 mins on low flame.

5. 5

   Add the ground paste, mix well and add all the spice powders (Kashmiri chilli, coriander, turmeric, cumin, and garam masala) and salt. Cook for 3-4 mins, till the oil, starts appearing.

6. 6

   Combine 50 ml milk and 50 ml water. Add this to the curry and mix well. Check out Paneer Pepper Masala

7. 7

   Add Kasuri methi and sugar. mix well.

8. 8

   Add paneer pieces, mix well. Cover and cook on low flame for 3-5 mins, till the paneer pieces, are coated well with the masala. check to season and add more salt/sugar to balance the flavors.

9. 9

   Let the curry rest for 10 mins or so, for the flavors to settle in.