PREPARATION

1. Take a pan, add 4 dry red chili, 1 teaspoons coriander seeds, 1 pod black cardamom, 2 pods green cardamom, 10 black peppercorns, 4 pods cloves, 1 teaspoon cumin and dry roast for 3 - 5 minutes or until it turns golden brown in color.
2. Remove it from heat and transfer this into a blender and blend it into a fine powder.
3. Keep aside.
4. Heat 45 grams butter in a skillet, add 200 grams onions and fry till translucent or until it turns golden brown in color.
5. Then, add 360 grams tomato, 1 tablespoon green chili and saute until it turns soft and pulpy.
6. Cook for 5 - 7 minutes on medium heat.
7. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon turmeric, 1 teaspoon curry powder and mix it well.
8. Remove it from heat and allow it to cool.
9. Transfer this into a blender and blend it into a smooth puree.
10. Transfer this puree into a heavy skillet and give it a nice stir.
11. Then, add the prepared masala, 2 teaspoons chaat masala and mix it well.
12. Now, add 130 grams onions, 150 grams bell pepper and mix it again.
13. Cook for 5 - 7 minutes on medium heat.
14. Add 150 milliliters water and mix it well.
15. Bring it to a boil.
16. Cover it with lid and cook for about 10 minutes on medium heat.
17. Open the lid and give it a nice stir.
18. Now, add 380 grams paneer and mix it well.
19. Cook for 5 - 7 minutes on medium heat.
20. Remove it from heat.
21. Garnish with coriander.
22. Serve hot.

Kadai Paneer

Servings - 2 - 3

INGREDIENTS
Paneer - 400 grams
Coriander seeds - 2 tablespoons
Dry red chili - 4
Oil - 2 tablespoons
Onions - 80 grams
Bell pepper - 120 grams
Oil - 45 milliliters
Onions - 110 grams
Cashews - 1 1/2 tablespoons
Tomato - 200 grams
Oil - 2 tablespoons
Ginger garlic paste - 2 teaspoons
Turmeric - 1/4 teaspoon
Red chili - 1/2 teaspoon
Salt - 1 teaspoon
Water - 200 milliliters
Garam masala - 1 teaspoon
Dry fenugreek - 1 teaspoon
Ginger - for garnishing
Coriander - for garnishing