Kadai Paneer

Servings: 2-3

INGREDIENTS

Oil - 100 milliliters
Chopped bell pepper - 75 grams
Chopped onions - 75 grams
Dried red chili - 1 teaspoon
Ground black pepper - 1/2 teaspoon
Coriander seeds - 1 teaspoon
Ginger garlic paste - 1 teaspoon
Diced tomatoes - 400 grams
Salt - 1 teaspoon
Red chili powder - 1 teaspoon
Coriander powder - 1 teaspoon
Paprika - 1 teaspoon
Garam masala - 1 teaspoon
Water - 100 milliliters
Tomato sauce - 2 tablespoons
Paneer - 200 grams
Dry fenugreek leaves - 1 teaspoon

PREPARATION

1. Heat a pan over medium heat and add oil. Once oil starts to heat, quickly fry onions and bell pepper so that they are soft and barely change color. Take it out and set aside.
2. With the remaining oil in the pan, add dried red chili, ground black pepper, coriander seeds, and ginger garlic paste. Stir.
3. Add diced tomatoes and stir again. Cook for about 3 to 4 minutes. Then, mix in salt, red chili powder, coriander powder, paprika, and garam masala. Cook for another minute.
4. Add water and by now the mixture should look like sauce. Add tomato sauce and stir again before adding paneer and dry fenugreek leaves. Cook for about 2 minutes.
5. Mix in the prepared onions and bell pepper. Cook for another minute.
6. Serve with rice and/or naan.
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