Kadai paneer

Kadai paneer is a mild dry gravy which is the combo of bell peppers and paneer.This paneer is served in small kadai(vessel) with copper in outer layer, hence named kadai paneer. I love this mild curry especially the crunchiness of bell pepper in it. Serve with hot pulkhas.

Ingredients:

• Paneer - 200 gms
• Onion - 1
• Bell pepper - 1
• Red chilly powder - 1/4 tsp
• Coriander powder - 1/2 tsp
• Salt - as per taste
• Butter + oil - 2 tbsp
• Cashews - to garnish

To grind:

• Tomatoes - 2
• Red chilly powder - 1 tsp
• Coriander powder - 2 tsp
• Garlic - 5 pods

Method:

Chop the onions and bell peppers in lengthwise. Cut paneer into cubes. Heat a pan with a tsp of butter and fry the cashew till golden brown. Keep aside.

Heat the same pan with a 2 tsp of oil and fry onions till they are translucent. Add the bell peppers and fry. Add red chilly powder, coriander powder and salt. Fry till raw smell goes and keep aside. The bell peppers have to be crunchy.

In a blender/mixer add the ingredients 'to grind'. Grind to a smooth paste. Heat the pan with a tbsp of oil and butter and add the paste and salt. Fry till the oil separates from the pan.

Add paneer cubes and little water to form a thick consistency. Mix well. Add the onion and bell peppers and fry for 30 seconds and switch off immediately.

Transfer to kadai and add the fried cashew nuts.