Kadhai Paneer

Kadhai Paneer 

2 cups paneer cubed.
2 cups capsicum cubed 
2.5 cups tomatoes puréed 
1.5 tsp Roasted coriander seeds 
1.5 tsp aamchur ( dry mango powder)
1/2 tsp grated ginger
1 green chili 
1/2 tsp garam masala
2 tsp Dry parsley / Dry methi
4-5 dry red chili (Resham Patti) 
2 tbsp coriander (cilantro) fresh 
2tbsp oil 
2 TBSP heavy whipping cream - optional 
Salt to taste

In a clean dry pan - roast the coriander seeds and the dry red chilies. Grind to a fine powder after it cools down. Grind the ginger, green chili and 1.5 tbsp of fresh cilantro and keep aside.

In the pan, take 2 tbsp oil , and slightly sauté the capsicum cubes. Keep aside. In the remaining oil add the two spice mixes from previous step. Once the aroma is released, add the tomato purée, garam masala and aamchur. 

Once the oil starts to separate, add the capsicum back, along with the dry parsley/methi and salt to taste. Close with lid and cook for five minutes on medium heat. Add the fresh paneer  and heavy cream and cook for another 4-5 minutes. 

Garnish with remaining cilantro. Serve hot with rice or bread. 

Note: add more tomatoes if you like a tangier taste. I use tomatoes on the vine not Roma. The purée stays redder and brighter.