Kadai Paneer

Today is my first day in blogging my experiences with cooking. Hope it continues well. I begin with
Kadai Paneer!

I have always had the feeling that this will be a very dry dish and will not go well with chapathis. But somehow when I eat this in restaurants, it tastes really well. Donno what they add. I tried this when a different approach on Fri. It came out well (At least I loved it :P). Here's how I made it:

Ingredients:
Oil- To temper
Whole coriander seeds- 1 Tbps to temper
Garam masala
Coriander powder
Red Chilli powder
Paprika powder
Turmeric powder- a pinch
Ginger- 1 Tbps minced
Green Chillies- 2-3 slit vertically
Onion cubed- 1 large
Pulpy Tomatoes chopped- 2
Capsicum cubed- 1 cup
Paneer cubed and roasted- 1 cup
Kasoori Methi- 1 tsps

Procedure:
- Boil some water and immerse the paneer in it till the time it is used. This will soften the paneer.
- Allow the oil to temper to heat and add coriander seeds and let it roast well.
- Now add the Green Chilli, ginger and fry. Then add onions and fry well.
- Add the chopped tomatoes and stir till the oil separates and the water fully evaporates.
- Add salt and all the masala powders including paprika.
- Add the cubed capsicum and fry only for 1-2 min. It should not lose its crunchiness.
- Now, remove the paneer from the water and add it to the gravy.
- Add about half a cup of water so that all the ingredients mixes well. Keep the pan closed and let it simmer on a low flame till everything is incorporated well and the paneer is coated with the masalas.
- Take the Kasoori methi in between the palms and crush it coarsely and add to the above.
- Once it all comes to a boil, garnish with coriander leaves.

I served hot with chapatis. It was yummy!!