In a grinder or mortar-pestle take the coriander seeds and red chilies.
grind to a semi fine powder.making kadai paneer gravy:A.
in a kadai heat 2 tbsp oil. add finely chopped onions and saute them till they turn translucent.
Then add ginger-garlic paste. saute till the raw aroma of ginger-garlic goes away.
Now add the finely chopped tomatoes. saute tomatoes for 3 to 4 mins.
Then add the ground kadai masala to the tomatoes.
Saute the tomatoes till the whole mixture become like a paste and starts to leave oil.
Now add the capsicum julienne. saute the capsicum for some 3 to 4 minutes.
Then add green chilies. add water.
Mix very well and saute till the capsicum is half done.
Then add salt and garam masala powder. mix these with the rest of the masala.
Now add the paneer cubes. again mix very well.
Lastly add kasuri methi, ginger julienne and coriander leaves. mix again.
Serve the kadai paneer, hot with rotis or naans.
