Cut cottage cheese or paneer into 2.5 inch long strips.
Roughly chop onions and tomatoes. Slice capsicum or Shimla mirch into strips of the size of panner.
Heat ghee or clarified butter in a wok or a Kadai. If you don’t have a Kadai you can use any frying pan.
Add coriander seeds and cumin seeds to hot ghee and let them splutter.
Add onions and fry till just about brown.
Add tomatoes and salt to fasten the cooking process.
When slightly mushy add tomato puree and crushed ginger and garlic. Fry till the raw smell of ginger and garlic goes away.
Add powdered masalas and cook till they give out their fragrance and then add some cream to the masala. Cream adds a little richness to this recipe.
Add capsicum and mix well. Don’t let the capsicum wilt.
Once capsicum or Shimla mirch has mixed well add the paneer strips to the masala and mix again.
Leave it on slow fire for about 3-4 minutes and your Kadai paneer is ready to be served.
Enjoy it with roti, naan or parantha. Goes very well with yellow dal.