½ inch piece of ginger, julienned
200 grams of paneer, cut into cubes
1 teaspoon kasoori methi (dried fenugreek leaves) crushed
½ teaspoon kashmiri red chilli powder (optional)
salt to taste
1 tbsp oil
1 cup water
for kadai masala: 1 tbsp dhaniya seeds, 1 tsp jeera seeds, 1 tsp fennel (saunf) seeds, 3 black peppercorns, 2-3 dried red chillies - seeds and stems removed (optional)
½ cup onion, finely chopped
1 tablespoon garlic paste or freshly grated
2 cups tomatoes, finely chopped
1 tomato, pureed into the grinder
1 ½ tablespoons kadai masala
1 cup capsicum (green bell pepper) cut into 1 inch cubes
For the kadai masala: Dry roast the spices with stirring constantly until aromatic. Remove it to a plate and let it cool down completely. Then coarsely grind into the spice grinder. Use as required. Store the remaining in a glass bottle
For Kadai Paneer Gravy: Heat the oil in a kadai on medium heat. Add chopped onion. Cook until onions are translucent.
Add garlic paste. Mix and saute for a minute or until the raw smell of garlic goes away.
Now add chopped tomatoes and pureed tomatoes along with salt. Mix and let it cook until it thickens and the oil leaves the sides.
Add kadai masala. Mix and cook for about a minute.
Add bell pepper, ginger julienned, and water. Mix well and let it simmer for 5 minutes or until the peppers are crisp-tender (80% cooked).
Add kasoori methi and Kashmiri red chilli powder. Mix well.
Add paneer cubes. Mix and simmer the gravy for a minute or two until the paneer gets hot and soft.
Turn off the burner as soon as the gravy begins to simmer.