Paneer – 300 gms
Capsicum – 1 (150 grams)
Tomatoes – 3 (250 gms)
Green chili – 2
Cashews – 10-12
Oil – 2-3 tablespoons
Green Coriander – 2-3 table spoons (finely chopped)
Asafoetida – 1 pinch
Cumin seeds – 1/2 teaspoon
Turmeric – 1/3 teaspoon
Coriander Powder – 1 Tablespoon
Kasuri Fenugreek – 1 table spoon
Ginger Paste – 1 Tablespoon
Garam Masala – Less than a quarter teaspoon
Red chilli – 1/4 teaspoon
Salt – 1 teaspoon or as per taste
Cut the paneer into 1 inch square pieces. Capsicum also wash well. Remove the seeds and cut it into square pieces.
Put 2-3 teaspoons of oil in a pan, heat it, apply the pieces of paneer in hot oil and drink until it becomes light brown from the bottom. When the pieces of cheese are light brown from the bottom, turn them aside and allow them to remain light brown until it becomes brown. Remove the pieces of cheese from the sides on both sides, in the plate.
Add the capsicum pieces to the pan, lightly fry until crunchy. Cover the capsicum and let it cook for 1 minute. Take out roasted capsicum in the plate
Prepare a fine paste of tomato, green chili and cashew nuts.
Heat 2 tablespoons of oil in the pan and heat it. When the oil is hot, add cumin to it and fry it. After frying cumin, add asafoetida, turmeric powder, coriander powder and kasoori fenugreek and fry the masala lightly. After this add ginger paste, tomato, green chilli and cashew paste and red chilli powder and fry the spices until the oil starts to float over the spices.
After roasting the spices, add salt, garam masala in the masala and mix it and add 1/2 cup water. Mix the paneer pieces, capsicum and a little bit of coriander and mix it well.
Cover the vegetable and let it cook on low flame for 4-5 minutes so that all the spices in cottage cheese and capsicum are well-formed.
Check the vegetable Kadhai is ready to make paneer. Take out the vegetables in a bowl.
Cover the pan with green coriander and cover it. Serve and eat delicious Kadhai Paneer in taste with chapati, paratha, non or rice with anyone and eat.