Karahi Paneer Curry

Treat yourself to this fine subzi, made in traditional kadai paneer style, spiced up with an assortment of spices and pastes.



The addition of dried fenugreek leaves gives the Kadai Paneer Subzi its characteristic taste, while capsicum and tomatoes complement the paneer well in texture, flavour and volume too. The tinges of ginger and garlic add a pungent dimension to this flavourful dish, which goes very well with puris and rotis.

Ingredients

1 1/2 cups paneer (cottage cheese) cubes

5 whole dry kashmiri red chillies , broken into pieces

2 tsp coriander (dhania) seeds

2 tbsp ghee

1/2 tsp ginger (adrak) paste

1 tsp garlic (lehsun) paste

1 tsp dried fenugreek leaves (kasuri methi)

3/4 cup capsicum cubes

2 cups finely chopped tomatoes

1 tsp sugar

salt to taste

2 tbsp finely chopped coriander (dhania)



Method

Combine the coriander seeds and the red chillies in a mixer and blend to a coarse powder. Keep aside.

Heat the ghee in a deep non-stick kadhai, add the ginger paste, garlic paste and dry fenugreek leaves and sauté on a medium flame for few seconds.

Add the capsicum and the coarse powder and sauté on a medium flame for 1 minute.

Add the tomatoes, sugar, salt and ¼ cup of water, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally.

Add the paneer and coriander, toss it lightly and cook on a medium flame for 1 minute.

Serve hot.