SPICY KADAI PANEER

A spicy, tangy, delicious gravy that goes well with pulao and rotis.  The dish gets it unique flavor from freshly ground coriander seeds, pepper, red chilly, and jeera.  I made it little bit spicy to suite our family taste. 

INGREDIENTS:

Paneer - 200 g

Onion - 2

Capsicum - 1

Red chilly powder - 1 tsp

Salt - to taste

Butter - 1 tsp

Bay leaf -1

Jeera - 1/2 tsp

To dry roast and grind:

Red chilly - 4

Black peppercorn - 1 tsp

Coriander seeds -1 tsp

Jeera - 1 tsp

To fry in oil and ground

Garlic -2 pods

Ginger - 1/2 inch piece

Onion - 2 (sliced thin)

Tomato - 3 medium sized

PREPARATION:

1. Dry roast coriander seeds, red chilly, black peppercorn, and jeera and ground coarsely and keep aside.

2. In a heavy bottomed pan, heat oil, add garlic pods, ginger, onion, and tomatoes.  Cook in medium flame until the tomatoes turn mushy.  Turn off and ground the mixture smoothly once it has cooled down completely.

3. In the same pan, add butter, throw in bay leaf and jeera, add the diced onion and little salt.  Once the onions have turned brown, add the cubed capsicum and saute it gently.  Add in chilly powder and mix well.  Once the capsicum has become crunchy soft, add the ground masala and later add the freshly ground powder.  Add little water and adjust salt as necessary.  Add the cubed paneer and mix well and let it boil until the masala coats paneer well and gravy is thick but not dry. Add the chopped coriander leaves. 

Serve the delicious, spicy Kadai panner with rotis or pulao.