Kadhai Paneer

                                                                           
Serves: 4, Cooking Time: 30-40 minutes


Ingredients:
250 gms Cottage cheese (paneer)
1 Capsicum
3 Onions
1" inch Ginger (thinly sliced)
1" inch Ginger (to be paste)
3 Green chillies
7-8 Garlic cloves
1 tsp Red chilli powder
1 tsp Dhaniya powder
1 tsp Garam masala powder
1/2 tsp Turmeric powder
3-4 Tomatoes
1 tsp Dry Fenugreek leaves
1 1/4 tsp Salt
1/2 fresh Cream
Oil as required
1/4 cup Water
1/4 cup Coriander leaves (chopped and optional)


Method:
Cut paneer pieces into thick long rectangular shapes. Sprinkle salt, turmeric powder and fry paneer pieces lightly (frying paneer pieces for too long will make them rubber-like and hard). Put the fried paneer in warm water.
De-seed capsicum, cut them into thin long slice and keep aside. Make a paste of ginger-garlic-green chilly, keep aside. In a large pot, boil tomatoes (with enough water) in sim for 10 minutes. Turn off the heat and peel the outer skin of the tomatoes. Cut out the stem and remove the seeds. By using a blender make a thick paste out of this, keep it aside. 
Out of two onions, make a paste of one onion and slice the other one into thin and long stripes. Heat oil in a pan, add onion paste and fry till light brown. Add ginger-garlic-chilly paste. Stir fry for a minute. Add all dry masalas, except garam masala and kasoori methi. Then add tomato puree and fry till it leaves oil. Add chopped onion, sliced ginger and capsicum, mix well. Stir fry for 5 minutes. Add paneer, kasoori methi and garam masala. Finally add 1/4 cup water and cover the pan with a lid. Keep it on low flame for 5-6 minutes. Add cream to the gravy and cook for another minutes. Switch off the flame and serve hot with chopped coriander on top (optional).