Kadai Paneer

Another Paneer sabzi which is relished by my family. The fresh grounded spices impart a unique flavour to the dish.
I use the sabzi for making sandwiches and wraps also.

Ingredients
Paneer 250 gms
Onions 2 finely chopped
Tomatoes 3 finely chopped
Green Bell Pepper 1 cut into cubes
Red Bell Pepper 1/2 cut into cubes
Orange Bell Pepper 1/2 cut into cubes
Green chillies 2 finely chopped
Ginger paste 1 tsp
Garlic paste 1 tsp
Red chilli powder 1/2 tsp
Kasoori Methi 1 tbsp
Oil 3 tbsp
Salt to taste
Cilantro

Spices to be roasted
Whole Coriander Seeds 1 tbsp
Whole Dry Red Chillies 2
Cumin Seeds 1/2 tsp
Black Peppercorns  1/4 tsp
Cardamom 2
Cloves 3
Cinnamon stick 2
Bay leaf 2

Method
Dry roast all the whole spices (cloves, cinnamon, bay leaf, coriander seeds, cumin seeds, peppercorn, dry red chillies, cardamom) in a pan on low heat till light brown color with a nice aroma
Transfer to a bowl and allow it to cool down.
Once it has cooled down, grind the roasted spices coarsely
Heat oil in a pan. Add all the cubed bell pepper
Stir fry the bell pepper till half cooked
Remove and keep aside
In the same oil add ginger, garlic, green chillies and stir fry for a min
Add onions and cook till they turn translucent.
Add tomatoes, ground spices, red chilli powder and salt.
Mix well and cook uncovered till the tomatoes turn soft
Add the fried bell pepper and paneer and mix well
Cover and cook till the moisture has been soaked in by the paneer.
Stir in between to make sure it does not burn.
Add kasoori methi and cilantro. Fry for a min.
Turn off the flame
Serve hot with Paratha or naan

Cooking Time - 25 mins
Servings - 4