Kadhai Paneer

Paneer 500 grams
One Green Capsicum
Ginger paste 1 tea spoon
Coriander seed powder 1 teaspoon
Red chilies 4
Kasoori methi 1 tsp
Green chilies, chopped 2
Tomatoes, chopped 4
coriander chopped
Oil 4 tbsp
Salt to taste

Method:
Dice the paneer in small cubes.
Slice capsicum in thin strips.
Heat the oil in a pan.
Add the garlic paste and cook on a slow flame for a few seconds.
Add the capsicum pieces and fry for a few minutes
Add the chilly powder and then the coriander powder.
Add the diced tomatoes and cook until the oil starts seperating from the mixture.
Take the dried kasoori methi and add it.
Add salt.
Finally, add the sliced paneer and cook for a few minutes.
Sprinkle coriander on top and serve hot with naan or parantha.

Matar Paneer

Ingredients:
1 Cup Matar(Green Peas) washed and peeled
250 gm Paneer cut into I inch cubes
2 Onions finely chopped
1 cup tomato Puree
1 tbsp Ginger-garlic paste
1tsp jeera powder
1/2tsp red chilly powder
2 tsp dhania powder
1 tsp garam masala powder
2 tbsp oil
1tbsp fresh cream
1 tbsp cashew nut paste
Chopped green coriender leaves
salt and water

Directions
Put jeera + dhania + red chilly powder + garam masala in a bowl, pour some water, mix well to make a thick paste.
Heat oil in wok put chopped onions to fry. When oinions are light browns add ginger-garlic paste and fry for two minutes.
Add masala paste and fry till oil leaves the side. Add matar and cashew nut paste, fry for a minutes. Now add tomato puree and fry for 3-4 minutes. Add 1 cup water and salt. Cook it for 5 minutes with lid closed.
Add paneer and fresh cream, mix well and cook for another 2-3 minutes.
Garnish with Chopped coriander leaves.