Kadhai Paneer | Indian Cottage Cheese cooked in a Tomato Gravy along with Bell Peppers

Cut the Paneer into thick rectangles.

Soak the Paneer pieces in hot water with 1 teaspoon salt & 1 teaspoon turmeric. Keep aside. *Soaking the Paneer in hot water keeps it soft & fluffy.

Cut the veggies into cubes & separate petals of the onion.

Heat cooking oil in a nonstick skillet.

Tip in the chopped tomatoes.
Cook on high heat for about 5 minutes or until mushy.

Add the julienned ginger. Cook for 2 minutes.

Add salt, red chilli powder, kadhai masala, kasoori methi, the remaining turmeric & a cup of water. Stir well.

Drop the cubed capsicums & onion. Cook for 2 minutes.

Now add the paneer. Cook for another 2 minutes.

Kadhai paneer is ready to be devoured with roti/parantha/naan.

Bon Apptit!