Kadhai Paneer

Ingredients:

• 1 lb paneer
• 1 red bell pepper
• 1 green bell pepper
• 3 tbsp oil
• 1 tsp cumin seeds
• pinch of asafoetida
• 3 green chillies, slit length-wise
  
• 1/2 tsp chilly powder
  
• 1/2 tsp turmeric powder
  
• 1 tbsp ginger-garlic paste
• 1 large white onion, diced into chunks
• 16 oz tomato sauce
• 1 tsp garam masala powder
• 1 tbsp coriander powder
  
• 1 tsp fennel powder
• 1 tbsp chopped fenugreek leaves
• a bunch of finely chopped coriander leaves
  
• salt to taste
  

Method:

1. Chop the paneer and bell peppers into ½ inch cubes.
2. Heat the oil in frying pan on medium heat and the stir-fry bell peppers until they are tender; do not over cook them. Take them out and drain on a paper towel.
3. Using the same frying pan, test the oil by adding one cumin seed to the oil; if seed cracks right away oil is ready.
   
4. Add the cumin seeds and asafoetida.
5. After the cumin seeds crack, add the green chillies, red chilly, turmeric powder and ginger-garlic paste, and stir for few seconds.
6. Add the diced onion and salt, and saute till transparent.
7. Add the tomato sauce and mix thoroughly.
8. Add the coriander powder, fenugreek leaves, fennel powder, garam masala powder and coriander leaves; mix thoroughly.
9. Cook for about 4 minutes on medium heat.
10. Wait till gravy comes to boil add paneer and bell pepper and let it simmer for about five minutes on low medium heat.
11. Garnish with coriander leaves.