KADAI PANEER GRAVY

INGREDIENTS:

Paneer	200 gms
Onion	2 medium
Tomato	2 big
Capsicum (Green)	1 small
Yoghurt	3 tbsp whisked
Kasoori methi	1 tbsp
Ginger paste	1 tsp
Salt	To taste
Turmeric powder	½ tsp
Red chili powder	½ tsp
Sugar	1 tsp
Bay leaf	1-2
Coriander leaves	2 tbsp chopped
Coriander seeds	1 tbsp
Cumin seeds	1 tsp
Dry red chili	1
Black peppercorns	3-4
Cinnamon stick	1-inch stick
Cloves	2-3
Oil	2.5 tbsp

METHOD:

• Peel 1 medium onion and cut into cubes. Deseed the 1 tomato and cut into cubes. Remove the seeds from capsicum and cut into cubes. Different colored capsicum can also be used. Cut the paneer into cubes. Keep aside the cubed vegetables and paneer.
• Roughly chop remaining 1 medium onion and 1 big tomato.
• In a pan, dry roast coriander seeds, cumin seeds, dry red chili, peppercorns, cinnamon stick, cloves until fragrant. Keep aside and cool down. Coarsely grind the spices in blender and kadai masala is ready.
• In the same pan, add a tsp of oil and fry the cubed onions, tomatoes and capsicum pieces. Fry till few brown spots appear. Then add a pinch of salt and half the prepared kadai masala. Mix well and keep aside the roasted vegetables.  
• Then add a tsp of oil and add cubed paneer pieces. As the paneer gets lightly browned, add a pinch of salt and remaining kadai masala. Mix well and keep the fried paneer aside.
• In another pan, add 1 tbsp oil. As oil heats, add chopped onions and ginger paste. Sauté until the onions are translucent.
• Then add chopped tomatoes, salt, turmeric powder, red chili powder and sugar. Sauté until the tomatoes are mushy. Turn off and cool the onion-tomato mixture.
• Grind the onion – tomato mixture into a smooth paste and keep aside.
• In the same pan, add a tbsp of oil. As oil heats, add bay leaf and ground onion-tomato paste. Sauté until oil separates from sides.
• Crush kasuri methi between the palm and add to the onion-tomato masala. Mix well and lower the flame. Then add whisked yoghurt and ½ cup of water. Mix well and cook for 2-3 mins.
• Add the roasted vegetables and paneer to the gravy. Mix well and cook for another 1-2 mins. Don’t overcook the roasted vegetables as the veggies need to retain a crunch.
• Take off the flame and garnish with coriander leaves.
• Serve hot with rotis or parathas.