Kadhai Paneer

This is my son's favorite dish. He actually wanted to learn how to make a paneer dish and so both of us together invented this recipe and it came out really good. It is simple to make and goes well with Rice, Naan, or parathas. In fact you can also use the leftover paneer to spread it on bread with some cheese, and then toast it, and serve for breakfast. It tastes really yum!

Serves 6-8

Ingredients

1 and 1/2 cup Paneer

1/2 tsp Cumin seeds (jeera)

1/2 tsp Black Mustard seeds
Asafoetida (heeng) a pinch

1 Green chilli chopped

1 and 1/2 Onions chopped

1 tbsp Ginger grated

4 cloves Garlic grated

2  large Tomato chopped

3 tsp Coriander powder (preferrably fresh ground)

1/2 tsp Turmeric powder

1 tsp Red chilli powder

1 tsp Methi leaves

1/4 cup Tomato paste

1/2 cup Milk
Salt to taste
Oil

Directions:

Add oil to the pan and heat it. Add jeera, rye, heeng, and green chilli. Now add onions and sauté it until it is golden brown. You can cover and cook the onions on low flame until it is soft. Add ginger and garlic, sauté it. Add tomatoes, cover and cook until it is soft. Add coriander powder, turmeric, red chilli powder and sauté it until it leaves oil. Now add tomato paste and mix it thoroughly. Add milk for gravy. Thinly slice the paneer and add to the gravy. Serve with hot parathas, naan, or pulao.