- 4 medium seized capsicum
- 500 g Paneer, cut in cubes
- 2 onions
- 1 tbsp ginger and garlic paste
- 1 tbsp cumin
- 1 tbsp turmeric powder
- 1/2 tbsp asteofida
- 2 pieces saffron
- 1 tbsp coriander powder
- 2 green chillies, chopped
- 2 tbsp black pepper powder
- 1 tomato, chopped
- 2 cubes butter
- 3 tbsp cooking oil
- 1/2 bunch coriander, finely cut for dressing
- Dry fenugreek leaves (Kasoori methi)
- 1 tbsp salt, according to your taste
- Heat a pan with cooking oil.
- Add cumin, turmeric powder, saffron and asteofida to the oil.
- After the cumin splutters, add the onions and chillies to the pan.
- Let the onions turn slightly red, then add the ginger and garlic paste to it. Let it fry for a couple of minutes
- Add the capscicum and let it fry for 5 minutes on a medium heat.
- Turn the heat to a low heat while adding salt, coriander powder and black pepper powder.
- Cover the pan to allow the capscicum to cook for 5 minutes.
- In the meantime, take another pan to shallow fry the paneer cubes. Add butter to the pan and let it melt.
- Add the paneer cubes to the melted paneer while continously stirring it.
- Let them turn brown before transferring it to the capscicum mixture in the other pan.
- Stir the mixture and cover the lid for 2 minutes.
- Add the chopped tomatoes and cover the lid.
- After cooking it on low heat for 10 minutes, turn the heat off.
- Add the cut coriander and dry fenugreek leavesto the Kadhai paneer.
- Let it sit for 10 minutes before serving it with hot naan bread.