Kadai Paneer Video by Tarla Dalal

Combine the red chillies and coriander seeds and dry roast on a hot tava (griddle) for 30 seconds.
Remove and keep aside to cool.
Blend in a mixer to a fine powder. Keep aside.
Heat the oil in a kadhai, add the garlic and sauté on a medium flame for a few seconds.
Add the prepared powder and sauté on a medium flame for a few seconds.
Add the green chillies and sauté on a medium flame for another 30 seconds.
Add the tomatoes, mix well and cook on a medium flame for 10 to 12 minutes or till the oil separates, while stirring occasionally.
Mash it a little using a potato masher.
Add the tomato puree, dried fenugreek leaves, garam masala, salt and approx 2 tbsp water, mix well and cook on a medium flame for 1 to 2 minutes. Use as required.

For kadai paneer

To make kadai paneer, heat the oil in a kadhai and deep-fry the paneer pieces till they turn light brown in colour. Drain on absorbent paper and place in lukewarm water for 10 minutes.
Heat the oil in a kadhai, add the onions and sauté on a medium flame till they turn translucent for approx. 3 to 4 minutes.
Add the kadhai gravy, coriander-cumin seeds powder,chilli powder, turmeric powder,garam masala, dried fenugreek leaves and sauté on a medium flame for another minute.
Add the capsicum, 1 cup water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring once in between.
Add the paneer, salt and cook on a slow flame for another 2 to 3 minutes.
Add the cream, mix well and serve the kadai paneer hot garnished with coriander.