kadai paneer

500 g paneer
100 g red capsicums
2 teaspoons coriander seeds
4 chopped tomatoes
2 tablespoons chopped coriander
3 tablespoons ghee
salt
6 garlic cloves , mixed
water

Heat the ghee and cook the garlic paste for half a minute on a medium flame. Add the ginger and fry for a few seconds. Add the tomatoes and continue stirring until the butter rises to the top of the tomatoes. Now add salt and continue cooking for a few minutes. Add in the paneer and cook until the paneer turn golden brown..
Makes 6 half cup servings.
You can cut down on calories by using tofu paneer or paneer made from skimmed milk. The ghee is not required and can be substituted with 3 tbsps on sunflower oil. If you make this in a non stick pan instead of a heavy bottomed vessel, you can use just one 1 tsp of oil.

Why have I included a high calorie version? Becase this is what you will get when you order a kadai paneer in a restaurant. As a rule of thumb your serving with 5 pieces of paneer, each the size of regular dice will contain these calories

Number of Servings: 6

Recipe submitted by SparkPeople user NANGAAY.