Wednesday, July 1, 2009

Kadhai paneer

A dish full of colours and flavours and a hit with almost everyone.


- 200 g paneer, cubed
- 1 medium green bell pepper, cut
- 1 medium red bell pepper, cut
- 1 medium onion, chopped
- 2 medium tomatoes, chopped
- 1/2 Tbsp. grinded ginger
- 1 Tsp. cumin seeds
- 1/2 Tsp. turmeric
- 1 Tsp. garam masala
- 1/2 Tsp. cumin powder
- 1/4 Tsp. red chilli powder or to taste
- 1 Tsp. coriander powder
- salt to taste
- 2 Tbsp. oil
- 1 Tbsp. chopped coriander leaves
- juice of 1/2 lemon (optional)

In a large pan heat oil on medium heat and fry the paneer till golden-brown. Put on a paper towel to remove excess oil. In the same pan add cumin seeds and onions and fry till onions are translucent. Add the tomatoes, ginger, spice powders and salt. Mix well and cook for 3-4 minutes. You will see that the tomatoes are giving out water. Add the bell peppers and cook till almost all water has evaporated and bell peppers are almost done. Add the paneer and mix well. Cook for 2 more minutes. Turn off heat and squeeze the lemon juice over it if using. Mix and garnish with the coriander leaves. Serve.
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