Kadhai Paneer

I can eat paneer every day , cooked in a myriad of ways. I have often seen people substitute tofu for paneer in the bay area. Bad call. Tofu is bland and does not have the structure to stand upto the spicy gravy. Paneer has a great flavor of its own and stand up very well to most gravies expecially tomato based ones. The milky chessy texture of paneer compliments the tangy sweet tartness of tomatoes very well. This recipe consists of choppping vegetables into thick batons and crisping them up. The tomato sauce is added later to coat the vegetables rather than allow the vegetables to simmer in a tomato sauce. I added mushrooms just because I had some lying around, omitting them is perfectly acceptable. Once the sauce is added , the vegetables should not be cooked much ; the crispy texture of the bell pepper is integral to the dish.

1large tomato- finely diced
1 large onion
10 oz paneer
2 large bell peppers
1 cup cremini mushrooms
1 ½ tspns coriander powder
½ tspn cumin powder
1 tspn garam masala
1 tspn red chilly powder
½ tspn turmeric
1 tbspn dried fenugreek leaves
2 tspn salt
2 cloves garlic
½ “ piece ginger
1tspn cumin seeds
Oil

1. In a sauce pan heat some oil and add the cumin seeds till they splutter. Now add coriander, turmeric, cumin, and red chilly powder. Sauté for a minute. Add the tomatoes. Cook till the tomatoes sweat. Now add some water and salt. Keep aside.
2. Cut the paneer, bell pepper, and onion into long thin strips./
3. In a pan, add some oil. Add the onions, fry till pink. Add the minced garlic and ginger.
4. Add the mushrooms, bell pepper and paneer. Sauté till done.
5. Add the tomato sauce. Cook for a few minutes.
6. Add garam masala and fenugreek leaves.