Kadai Paneer

Ingredients:

1 capsicum, cut lengthwise

1 medium tomato, grated

1 onion, finely chopped

4 cloves of garlic, crushed

1" ginger, crushed to paste

2 tbsp tomato ketchup

1 tbsp oil

1 tsp kashmiri mirch powder

3/4 tsp coriander powder

1/2 tsp jeera powder

1/2 tsp kassori methi

1/2 tsp sugar

salt to taste

Method:

• Heat oil in a skillet add the onions and saute for a minute. Add ginger and garlic paste and mix well. Cook the onions on a medium low flame till onion turn light brown in colour.
• Add the grated tomato and let it cook on a medium low flame till the tomatoes start leaving oil.
• Add tomato ketchup, capsicum and sugar and mix well. Cover and cook for 2-3 minutes till the capsicum are crisp but done.
• Uncover and add coriander powder, jeera powder, kashmiri mirch powder and mix well.
• Add water as per required and mix well.
• Add salt and the paneer pieces. Cook for 3 minutes.
• Sprinkle kasoori methi and cook for a minute.
• Serve with any Indian bread!!!!

Tips:

• At any stage if the masala gets dry add 1 table spoon of water.
• The consistency of the gravy should such that it coats the paneer pieces. This dish does not have thin gravy.
• When you add grated tomato, you can cook it by covering the skillet.
• You can also use homemade tomato puree or blanched tomato instead of grated tomato.
• When using grated tomato ensure that you do not add the skin of the tomato.
• You can also use readymade tomato puree in such a case you will have to reduce the use of tomato ketchup.
• You can also add yellow and red capsicum along with the green capsicum to give varied colour to the dish.