Indian Kadhai Paneer / Karahi Paneer

North Indian style creamy Paneer curries like Shahi Paneer, Paneer Makhani are true vegetarian delights. These restaurant style delicacies are perfect for entertaining Indian food lovers.  
Kadhai Paneer is also a popular one - a semi dry Paneer curry with a lovely flavor of coriander seeds, Kasuri Methi leaves and crunchy bell peppers.

Ingredients:
Paneer/Indian Cottage Cheese - 200 gm (2 cups)
Mini Bell Peppers/Capsicum - 2
Onion - 1 big
Tomatoes - 2 medium
Canned Tomato Paste - 2 tbsp
Kasuri Methi/Dry Fenugreek Leaves - 1 1/2 tbsp
Ginger/Adrak - 1/2 inch piece
Garlic/Lahsun - 2 big cloves
Coriander/Dhania Seeds - 2 tsp
Cumin/Jeera Seeds - 1 tsp
Red Chili Powder - 1/2 tsp
Turmeric/Haldi - 1/8 tsp
Bay Leaf/Tejpata - 1
Cloves/Long - 4
Cinnamon/Dalchini - an inch piece
Oil - 3 tbsp
Salt

How to cook Indian Kadhai Paneer:

• Heat about 1 tbsp oil in a pan. Add paneer cubes and sauté them until they turn slightly brown. Keep them aside.
• In the same pan, add about 2 cups of cubed bell peppers and sauté them for about a minute. Save them for later.

• Finely chop onions.
• Puree roughly diced tomatoes, canned tomato paste, ginger, garlic, coriander seeds, red chili powder, turmeric to a fine paste.
• Heat about 2 tbsp oil in the same pan. Add whole spices - bay leaf, cinnamon stick, cloves and cumin seeds. Sauté for few seconds. Add onions and sauté until they turn soft.
• Now stir in the tomato paste and continue cooking until tomato paste thickens. Finally, add salt, crushed kasuri methi leaves, fried paneer and bell peppers. Cook it covered at low heat for 3 - 4 minutes.

Garnish with cilantro and serve Kadhai Paneer with Whole Wheat Naan, Tawa Naan or Parathe.