Kadai Paneer

To make the spice paste, take 1/2 a bay leaf, 1/4th tsp cumin seeds, 3 black peppercorns, 1/4th of a cinnamon stick and dry roast them.

Heat a frying pan, heat 1/4th tbsp oil, 4 cloves of garlic, 1 tsp grated ginger, 1/8th cup diced onion, 1/4th cup diced tomato and sauté together.

Once it turns brown, add the previously roasted spices and grind them together to make a paste. Keep aside.

Heat a frying pan, add 1/4th tbsp oil, 1/4th cup diced onion, 1/4th cup diced capsicum and sauté till golden. Keep aside.

In the same frying pan heat 1/8th tbsp oil and add 12 paneer cubes.

Stir fry till golden brown and keep aside.

In the same frying pan, add 1/4th tbsp oil and add 1/8th tsp jeera.

Once the jeera starts crackling, add the previously made onion paste, 1/4th tsp garam masala, 1/4th tsp red chilli powder, 1/8th tsp haldi powder, 1/2 tsp salt and mix well.

Pour in a little water as required, 1 tsp dhania powder, cover and allow it to cook.

Fold in 1/2 tbsp fresh cream, previously stirfried paneer, previously sauted onion and capsicum mix, chopped 1 tsp chopped coriander leaves and mix well.

Allow it to simmer for a few more minutes, take off the flame and transfer to a serving bowl.

Garnish with coriander leaves.

Serve hot with chapattis.