KADHAI PANEER RECIPE
Intergradient:
Paneer –250 gms
Capsicum (Shimla Mirch) - 3
Onion medium size- 3
Tomatoes(chopped) –3
Ginger garlic paste – 1 tsp
Red Chili Powder –1 tsp
Bay Leaf (Tej Patta) –1 or 2
Cloves (Laung) – 2 to 3
Cinnamon (Dalchini) – 1 piece
Orange Color(optional)
Oil – 3 Tbs (depends on choice)
Garam Masala – 1 tsp
Turmeric powder-1/2 tsp
Dhania powder – 1 tsp
Coriander Leaves chopped for garnishing
Method:
- Cut Paneer, capsicum, onion in long thin pieces.
- Heat oil in kadahi, Add oil, onion, and ginger-garlic paste and cook until oil leaves the mixture.
- Mince cloves and cinnamom.
- Heat oil in a kadahi, Add bay leaf, cloves, cinnamon.
- Then add onion and ginger-garlic paste. Cook it on medium flame until oil begain to leaves the mixtue.
- Add garam masala , turmeric, dhania powder, cook for a minute.
- Add chopped tomatoes and cook it so that oil begins to separate.
- Add Cream to it and again cook for sometime.
- Add little bit of water and Add paneer and capsicum pieces.
- Cook on low flame.
- When the capsicum are done put off the flame.
- Add Coriander Leaves for garnishing
- Serve hot.
Happy Cooking... 
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Written by Neha Srivastava
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