Sunflower Oil or Refined Groundnut or Peanut Oil- 2 Tbsp
Oil to fry the Paneer or Cottage Cheese
Coriander Leaves / Cilantro
Soak Cashew Nuts in 1/4 cup of warm water for 10-15 min and grind it in a mixer grinder to a fine paste. The Cashew paste is now ready; keep aside.
Have Paneer cut into medium sized cubes. Chop Tomatoes and Onions into medium sized slices. Also chop Green Chillies into medium sized pieces. Then cut Green Capsicum or Bell Pepper length-wise. Keep aside.
Deep Fry the Paneer cubes in Oil, until they turn to golden brown in color. Remove from the Oil and transfer them to a bowl containing 1/2 cup of Fresh Curd and keep them together for 10 min. Mix the Paneer cubes well with curd, so that the Paneer turns soft and fluffy. Keep aside.
Heat 2 Tbsp Oil in a Pan, add Chopped Onions and Turmeric Powder and fry until the Onions slices turn transparent. Then add Ginger + Garlic Paste and fry for a minute. Now add Ajinomoto (optional – I did not make use of it in my preparation), chopped Green Chillies, Chopped Tomatoes and fry until the Tomatoes turns soft and are cooked properly. It might take nearly 5 minutes to have the Tomatoes cooked.
At this stage, add all the powders listed in the ingredients box above – Chilli Powder, Coriander or Dhaniya Powder, Cumin or Jeera Powder and Garam Masala Powder to the pan. Add Salt and half cup of Water to this mixture and cook for 5 minutes.
Now add Green Capsicum (Bell Pepper) to the pan and cook for 5 min by closing the lid. Ensure that the Capsicum or Bell Pepper pieces do not turn too soft. Then add Cashew Paste from Step 1 above and cook for a minute. Mix all the ingredients well with the help of spatula.
Add fried and soaked Paneer or Cottage Cheese with Curd from Step 3 to the above mixture along with dried Fenugreek leaves or Kasuri Methi and cook for 2-3 minutes so that the aroma of the Kasuri Methi spreads into the Curry. Next add Lemon Juice and mix well.
Now Kadai Paneer or Paneer Capsicum Curry is ready. Transfer Kadai Paneer to a small Kadai and garnish with Fresh Cream or Top of the Milk and Coriander Leaves / Cilantro.