800g paneer, cut into long strips
3 tbsp ghee or butter
2 onions, chopped
4 tsp ginger-garlic paste
1 tsp coriander seeds
1/2 tsp black pepper
1 tsp chili powder
1/2 tsp turmeric powder
1 1/2 cups tomato puree
Salt to taste
1 green capsicum, cut into thin strips
1 red capsicum, cut into thin strips
1 yellow capsicum, cut into thin strips
3/4 tsp cumin seeds
1/2 tsp cardamom powder
A piece of cinnamon
2-3 cloves
1/2 tsp fenugreek (methi) seeds (or kasoori methi)
5g coriander leaves, chopped

Kadaai Paneer

1. First, coarsely powder the coriander seeds, pepper, cumin seeds, cloves, cinnamon and keep aside.
2. Heat ghee in a kadai, add onions and sauté until golden brown. Add ginger-garlic paste and stir fry.
3. Add the ground powder and stir-fry for a minute, then add chili powder and turmeric powder dissolved in a little water and continue to stir-fry. Then add tomato puree, salt and stir-fry till ghee separates.
4. Add the paneer, capsicum strips and stir for a minute. Then add cardamom powder and cook till done.
5. Transfer to serving dish and garnish with coriander leaves. Serve hot with Rotis/Naan or Rice.
   Variation: Add carrot and (or) potatoes cut into thin long strips and boiled, instead of the red and (or) yellow capsicum.
   Serves: 6
   Preparation time: 20 minutes.