Ingredients:

- Paneer (cubed): 250 grams

- Onion (finely chopped): 1 large

- Tomato (finely chopped): 2 large

- Capsicum (bell pepper, cubed): 1 large

- Green chilies (slit): 2

- Ginger-garlic paste: 1 tablespoon

- Kadhai masala: 2 tablespoons (store-bought or homemade)

- Red chili powder: 1 teaspoon

- Turmeric powder: 1/2 teaspoon

- Coriander powder: 1 teaspoon

- Garam masala: 1/2 teaspoon

- Kasuri methi (dried fenugreek leaves): 1 tablespoon (optional)

- Cilantro (chopped): 2 tablespoons

- Oil or ghee: 2 tablespoons

- Salt: to taste



Instructions:


1. Prepare the Kadhai Masala (if making at home):

   - Dry roast 1 tablespoon each of coriander seeds, cumin seeds, and 4-5 dried red chilies. Once cool, grind to a fine powder.


2. Cook the Vegetables:

   - Heat oil or ghee in a kadhai or pan over medium heat.

   - Add chopped onions and sauté until golden brown.

   - Add ginger-garlic paste and green chilies, sauté for another minute.

   - Add chopped tomatoes and cook until they become soft and the oil starts to separate.


3. Add Spices:

   - Add turmeric powder, red chili powder, coriander powder, and kadhai masala. Stir well and cook for 2-3 minutes.


4. Add Capsicum:

   - Add cubed capsicum and cook for 2-3 minutes. Capsicum should remain slightly crunchy.


5. Add Paneer:

   - Gently add the cubed paneer and mix well. Cook for 5 minutes, allowing the paneer to absorb the flavors.


6. Finish the Dish:

   - Add garam masala and kasuri methi, mix well.

   - Adjust salt to taste.

   - Garnish with chopped cilantro.


7. Serve:

   - Serve hot with roti, naan, or rice.


Enjoy your flavorful and spicy Kadhai Paneer!