Kadhai Paneer/ Punjab Special

Punjab has been to me what the bollywood movies make me believe, the green and golden luscious farms , dance and music and most importantly the abundant food.
Although paneer is now adopted by all states with equal zest I still associate it with the northern states. Most importantly the punjabi style of cooking.
I also prefer it more in those gravy than any other way. This particular dish is favorite with all members in the family.

Ingredients
1 cup fresh paneer chopped
1 large onion finely chopped
3 tomatoes finely chopped/ pureed
1 large capsicum, finely chopped
1 tspn ginger garlic paste
1 tspn red chilli powder
1 tspn turmeric
1 tspn coriander cumin powder
1 tspn garam masala
1 tspn cumin seeds
1 tspn dried fenugreek leaves/ kasuri methi
1 tspn ginger juliennes
2 tspn Oil
salt  to taste
fresh coriander to granish

Method
1) In  pan, heat the oil. Add cumin seeds, ginger garlic paste and saute
2) Add the onions and saute it till it is soft and cooked
3) Next add the tomato puree and cook it for 7 to 8 min until the oil starts sperating at the edge
4) Add the capsicum and all the dry masalas except kasuri methi and garam masala
5) When the capsicum is tender add a cup of water to make the consistency of gravy
6) Add the chopped paneer and let it simmer for few minutes
7) Add the garam masala and kasuri methi in the end and mix well
8) Serve hot with tandoor roti.