KADAI PANEER

INGREDIENTS:

1. PANEER 500 GRAMS (COTTAGE CHEESE) CUBED
2. TOMATOES 5 TO 6 CHOPPED
3. GREEN CHILLIES 3TO 4 CHOPPED 
4. GARLIC 7/8 CLOVES CRUSHED
5. GINGER 1 INCH CRUSHED 1/2 INCH JULIENNES 
6. CAPSICUM 2 JULIENNES 
7. KASHMIRI DRIED RED CHILLIES 5/6
8. 11/2 TBSP CORIANDER SEEDS ROASTED
9. KASURI METHI 2TSP (DRIED FENUGREEK LEAVES)
10. GARAM MASALA 1/2 TSP
11. SALT AS PER TASTE
12. HARA DHANYA 1/2 CUP FOR GARNISHING (CILANTRO  LEAVES )
13. OIL 1 TBSP (YOU MAY USE OLIVE OIL OR ANY REFINED OIL)

METHOD:

1. IN A PAN HEAT OIL, ADD CRUSHED GINGER AND GARLIC SAUTE TILL RAW SMELL DISAPPEARS
2. NOW ADD CHOPPED TOMATOES AND SAUTE THEM ,WHEN TOMATOES BECOMES SOFT 
3. NOW IN OTHER PAN DRY ROAST SABUT DHANYA  AND KASHMIRI LAL MIRCH  & GROUND THEM COARSELY
4. ADD THIS TO TOMATOES WHEN  TOMATOES LEAVES OIL ,MIX WELL 
5. NOW ADD CAPSICUM AND CHOPPED GREEN CHILLIES MIX WELL AND COOK FOR 5  MINUTES 
6. ADD SALT AND GARAM MASALA POWDER MIX WELL ALL THE MASALAS
7. ADD PANEER  AND MIX WITH GENTLE HANDS, NOW  COOK PANEER WITH MASALA FOR 5 MINUTES
8. NOW ADD KASURI METHI,GINGER JULIENNES AND CORIANDER LEAVES MIX AND SAUTE FOR 3 TO 5 MINUTES
9. SERVE KADAI PANEER WITH ROTI/PARATHA/NAAN
10. ENJOY........... ..........GOD BLESS