3 to 4 red chilies
½ tsp garam masala
¼ to ½ tsp kasoori methi
1 ½ cup paneer
2 onions cubed (optional)
¾ to 1 cup tomatoes chopped
¾ cup cubed capsicums (green or red or both)
1 tsp ginger garlic paste or only ginger paste
Pinch of turmeric (optional)
1 tbsp. Coriander seeds / Daniya
Salt to taste
1 tbsp. Oil or as needed
Few Coriander leaves chopped
To make kadai paneer gravy
Fry onions to golden after frying ginger.
After the last step add cream and stir.
Dry roast separately red chilies and coriander seeds, cool and Pulse them in a blender to make a coarse powder.
Heat oil in a kadai or pan, fry ginger garlic paste until the raw smell has gone.
Fry tomatoes with salt and turmeric until mushy and soft. Add ground powder and garam masala.
Saute until the raw smell vanishes from the tomatoes.
Add capsicum and saute for a minute. Cover and cook for 2 minutes.
Add panir along with kasuri methi.
Stir and cook just for 2 minutes.
Add chopped coriander leaves.