Kadai Paneer Masala

One of the most creamy and spicy gravy, i just love this paneer gravy with any bread. This is restaurant kind of recipe. This recipe ingredients may look like it takes very long time to cook and bit tough, but that is not so. You can use the kadai masala which is available in all Indian stores, i prefer homemade powder which is so easy to prepare.

Ingredients
1 1/2 cups Paneer
1/2 cup Onions
6-8 Green Chilies(finely chopped)
2 cups Tomatoes(finely chopped)
1/4 cup Tomato Puree
2 tablespoon Garlic paste
1-2 tablespoon Chili powder
1 tablespoon Coriander powder
1/2 teaspoon Cumin powder
1 1/2 teaspoon Garam masala powder
1 1/2 teaspoon Kasoori Methi (dried fenugreek leaves)
1/2 cup Green Bell Pepper
1/2 Whipping Cream
Coriander leaves for garnish
Oil and Salt

For Kadai masala powder
10-12 Dry red chili
2 tablespoon Coriander seeds

Method

• In a pan without adding oil, fry coriander seeds and dry chilies separately for about 2 mins in medium flame, let it cool and grind.
• In a deep bottom pan, add oil and fry the paneer for a couple of mins, drain the oil and keep it aside, now add the chopped onions and saute for 2 mins.
• Then add the garlic paste and saute for not more than a min, it shouldn't get burned.
• Add the chopped green chili, chopped tomatoes and salt, saute till the tomatoes are half cooked.
• Now add the tomato puree, chili, coriander, cumin, garam masala, kadai masala powder, kasoori methi, Green Bell pepper add 1/4 cup water(approx, to get gravy consistency).
• Add the whipping cream and Paneer when all raw smell goes off, let it cook for 2 mins, add Coriander leaves and Serve hot.

Note

• Every time when i fry Paneer, i won't leave it till it turns to golden brown, if you wish to get light brown color,you can do it.
• Don't over cook after adding cream.
• Tomato puree is nothing but, soak the tomato in hot water for a min and peel the skin, grind to fine paste.