This recipe is orginally adapted by Alfred Prasad, Head chef at London's Michelin-starred Tamarind Restaurant. It's all time favourite to varieties of Indian Bread. I made similar changes to this orginal recipe. It infused oil with redchilles and coriander seeds to make rich flavour to the dish.
What to Need:
1.5 tbsp Vegetable oil ror frying Paneer
3 tsp Coriander seeds
250 grams Paneer (Indian Cottage cheese)
2 Green peppers
1 tsp Kasoori methi
A bunch Coriander leaves
2 Red chillies (whole)
1 tsp Coriander seeds
6 cloves Garlic
3 tbsp Olive oil or ghee
1 tsp Red chilli powder
½ tsp Turmeric powder
6 Tomatoes
11/2 tsp Salt to taste

Making Kadhai sauce:
First, put two whole red chillies and 3 teaspoons of coriander seeds into a blender or food processor, and blend for about 20 seconds until you have a coarse powder.
Put 3 tbsp of oil into a frying pan to heat over a hot flame. Add the coarse powder to the frying pan. Stir, turn down to a low heat, and leave to fry for about 3 minutes
Use a sharp knife to finely chop the 6 cloves of garlic. . Add the garlic to the frying pan and fry for about 5 minutes until golden.
Chop up the tomatoes and add them to the pan. Turn the flame up to a high heat and cook for a further 2 minutes, stirring occasionally.
Add 1 level teaspoon of red chilli powder, and 1/2 a teaspoon of turmeric powder, and stir. Turn down to a medium heat, cover, and leave for about 20 minutes until the tomatoes are pulped.

Frying the Paneer with Capsicum:
If it's store-brought, cut 250g of paneer into 1cm cubes. Then, fill a small bowl with warm water.
Cut the green peppers into squares of a similar size as the cheese.
Heat about 1 and 1/2 tablespoons of vegetable oil in the frying pan, over a medium heat. Now, add 5g of coriander seeds. The seeds will start to crackle, and pop. When this happens, add the paneer cheese. Fry for about 2 minutes until a little bit golden and keep aside. In the same oil fry the chopped peppers for 2 minutes till it's soft.

Mix Paneer and Green peppers to the sauce :
Add a little water to the pan. Keep stirring until it comes to the boil. Pour in the Kadhai sauce you prepared earlier.
Add one tsp Kasoori Methi to the pan, and stir for a slightly bitter flavour.
Finally, roughly chop a small bunch of fresh coriander and add it to the pan.
Add salt to taste. Stir for a further 30 seconds and then serve.

My kadai goes to Cooking for kids hosted by Preety, Made for Each Other and Just For You.