Kadai Paneer

Ingredients:

• Paneer -- 1/2 lb
• Bell Pepper -- 2 medium (can use different colors) 
• Onion -- 2 medium (sliced)
• Tomatoes -- 3 medium
• Green Chillies - 2
• Ginger -- 1/2 inch
• Garlic -- 4 cloves
• Oil -- 3 tbsp 
• Asafoetida (hing) -- 1 small pinch
• Whole Cumin seed -- 1 tsp
• Whole Coriander seed -- 1 tsp
• Whole fenugreek seeds -- 10 to 12
• Red Chillies -- 3 whole
• Turmeric --1/4 tsp 
• Fenugreek leaves (kastoori methi) -- 2 tbsps
• Salt, adjust to taste
• Coriander leaves - 2 tsps (finely chopped) for garnishing

Method:

• Step--1
• Heat a pan and dry roast the cumin seeds, coriander seeds, fenugreek seeds and red whole chillies in medium heat.
• Let them cool down completely and then make a coarse powder of it.
• Step--2
• Next, blend the tomatoes, ginger, garlic and green chili to make a puree.
• Step--3
• Then, cut the paneer and bell peppers into ½ inch cubes.
• Heat the oil in frying pan on medium heat and stir fry paneer for about 2 minutes. Take them out before paneer starts changing color.
• Next stir-fry bell pepper until they are tender. Do not over cook the bell pepper. Take them out and drain on a paper towel.
• Step--4
• Using the same frying pan, add the asafetida and cumin seeds.
• After the cumin seeds crack, add te sliced onions.
• Stir fry them until the onions become translucent. Then add the tomato puree, turmeric powder, fenugreek leaves and 2 tsps from the powder made from step 1.
• Cook for sometime till the mixture reduces to about half in volume.
• Add salt and little water if needed.
• Step--5
• Then add the paneer and bell pepper and let it simmer for about five minutes on low medium heat.
• Finally garnish it with coriander leaves.
• Serve hot and enjoy!!!