Kadai Paneer Recipe Dhaba Style

This recipe is prepared by dhaba style that one is many people like to eat with roti,naan,chapati or even with rice also.Less spicy and colourful ingredients gives good impression to eat this recipe.For thick gravy, we can add cream at the end of the recipe.If you want to eat dry kadai paneer then avoid to adding cream .Both varieties are delicious. Ripped and less sour tomatoes are preferable for getting nice taste.We can add tomato puree also for quick preparing this recipe.But kadai masala is essential ingredient which one separate this recipe tasty from other recipes.  

Ingredients

paneer	200 grs
oil	3 spoons
onion	1
capsicum	2
tomatoes	5
ginger garlic paste	1 spoon
salt	to taste
red chilli powder	1 spoon
garam masala	1 spoon
green chillies	3
cream	1 cup
coriander leaves	few
fenu greek leaves	few
butter	1 spoon
For Kadai Masala
dry chillies	3
pepper corn	1/4 spoon
cumin seeds	1 spoon
coriander seeds	2 spoon
ani seeds	1/4 spoon

preparation

Take a pan put on the flame.
When pan is heated add all kadai masala ingredients(mentioned above) and roast them(with out oil) for 5 to 6 minutes until they giving nice aroma and change their colour.
Remove from the flame.
Keep to cool.
Add all these ingredients in the mixie jar and make a coarse powder.
Wash all veggies and cut into medium size pieces.
Cut paneer into cub size pieces or your wishing size.
chop the coriander leaves and fenugreek leaves
Make ginger garlic paste.

Method

• Take a thick bottom vessel or pan  and put on the flame.
• When pan is heated add oil.
• When oil is heated add butter.
• When butter is melted add some cumin seeds(1/2 spoon) and fry till they started to splutter.
• Add tomato pieces or tomato paste,green chilli pieces and cook until they become smooth.
• Add salt,red chilli powder,garam masala and ginger garlic paste and  saute.
• Then add onion pieces,fenugreek leaves and capsicum pieces when tomatoes are totally mashed.
• Add coarse masala powder(kadai masala) and mix all well.
• No need to cook long time.
• 10 to 15  minutes enough to cook capsicum and onion pieces.
• Then add paneer pieces and mix all well.
• Taste the curry if salt and spicy is enough or not.
• If tomatoes are too sour then add 1/2 spoon of sugar.
• Add more salt and red chilli powder for more spicy.
• Add finely chopped coriander leaves.
• Finally add cream and mix all well and put off the flame.
• Bhaba style kadai paneer recipe is ready to eat with roti or chapati or as you wish.....Enjoy!!!!!

Keep in the mind

We can add fried paneer also.
But put the paneer in room temperature before cutting it into pieces.
Some people like to add tomato puree for quick preparing.
We can add kasuri methi in the place of fresh fenu greek leaves.

Malai Paneer Kofta Recipe Restaurant Style

 This is  one of the famous punjabi recipes and splendid combination with roties and coconut rice,jeera rice or any veg fried rice.Koftas are make with paneer and potatoes.And gravy is prepare with adding high quantity of malai in onion and tomato paste.Some people like to add some sugar  for little bit of sweetness.This is optional. Malai kofta gravy is smooth,creamy and tasty.....Add koftas in gravy at the time of serving the dish...Donot add the koftas in gravy while cooking.Then Koftas absorb  gravy the completely and become so soft and break down when serve the dish ..  

For more paneer varities

Paneer butter masala
Paneer capsicum fry
 Dry paneer kofta recipe

Ingredients

For preparation of Koftas
potatoes	2
paneer	100 grs
salt	to taste
garam masala	1/4 spoon
red chilli powder	1/2 spoon
turmeric	pinch
corn flour	1 spoon
kowya or milk powder	1/2 spoon
cashew nuts	2 spoons
raisins	2 spoons
oil	for deep fry or shallow fry
For gravy
oil	2 spoons
cloves	4
cinnamon	1 inch piece
cardomom	2
star anise	1
bay leaf	2
onion	1
tomatoes	3
ginger garlic paste	1 spoon
salt	to taste
turmeric	pinch
red chilli p oser	1 spoon
garam masala	1 spoon
kasuri methi	1 spoon
sugar	1/2 spoon(optional)
cream	1/2 cup
cashew nut	15
coriander seed powder	1/2 spoon
coriander leaves	few

Preparation

Grate the paneer .
Boil the potatoes and peel the skin and mash them.
Take a mixing bowl and add  grated paneer,mashed potatoes,corn flour,salt,red chillies powder,garam masala,turmeric,kowa,dry fruits(cashew nuts,raisins) pieces, and mix all well.  Kneed the mixture well and  make a dough. 
Take small portion of dough and make a round ball and make koftas(press middle of the ball ).do remaining dough like this.
Wash onion and tomatoes and cut them into medium size pieces.
Take a mixie jar and add onion pieces and make a fine paste.
Make tomato puree also.
Make ginger garlic paste.
Soak cashewnuts for 15 minutes and after that make a fine paste.

Method

1.Take a pan and put on the flame.
2.Add oil for deep fry for koftas.
3.When oil is heated add kofta and fry until they become to golden colour.
4.Fry koftas  in medium or low flame and flip up them when one side fried well.
5.When koftas fried well remove them from oil and place on paper napkins for absorb excess of oil.
6.Take another thick bottom vessel or pan put on the flame.
7.Add 2 spoons of oil and when oil is heated add masala ingredients  like cloves,cinnamon,cardomom,star anise and bay leafs and fry for 1 minute.
8.Add onion paste and saute for 2 minutes until raw smell from the onion gone out.
9.Then add ginger garlic paste and fry for 2 minutes.
10.Add tomato puree and stir well.
11.Add salt,turmeric,red chilli powder and mix well.
12.Cook until tomato puree cooked well and oil from the tomato puree coming out.
13.Add coriander powder,garam masala and cashew nut paste and mix all well and cook for 5 minutes.
14.Add some water and cook for 2 to 3 minutes and add kasuri methi.
15.Finally add cream and finely chopped coriander leaves and put off the flame.
16.Add koftas before serving the curry.
17.Eat this curry with roties, paratas ,nons or pulkas....Enjoy!  
   

Keep in the mind

Add butter or ghee instead of oil for preparing gravy.
Adding sugar is optional .If you not like sweetness of curry then do not add sugar.
when preparing koftas add milk powder instead of kowa.
Gravy should be thin not very thick.
If gravy is thick ,koftas are not  absorb  gravy currectly. 

Kadhi Pakoda recipe

 We here this name at dhaba's and north indian places when we visit.This is traditional punjabi recipe.This recipe is very easy and quick to prepare to eat with roties or chapati or nons..Its taste is awesome..North indians are like to have this curry with pulkas. of course not suitable with white rice...Less spicy and bite with spoogy like pakodas ...gives unexplain and splendid taste....
Kadhi means adding besan in sour curd and making a thin costistency.
Pakoda means just like onion pakodas or any other pakodas making with besan 
In some people like to make this pakodas with fresh fenu greek leaves.That one also very delicious.
For avoiding less spicyness in some people use masala ingredients like cloves,cinnamon and coriander seeds  making of curry.
What ever it add,finally we get nice gravy roti curry......
Here also some roti recipes

Paneer butter masala
Mixed veg recipe
Creamy Cauliflower masala curry
Paneer capsicum

Ingredients For  Pakodas
besan	1cup
salt	to taste
red chilli powder	1/2 spoon
turmeric	1/4 spoon
cooking soda	1/4 spoon
onion	1
potato	1
cumin seeds	1/2 spoon
coriander seed powder	1/4 spoon
green chillies	2
oil	1/2 cup

Preparation(Pakodas)

 wash  onion,green chillies and potato.and choped them finely.
Make coriander powder.
 Take a big mixing bowl and add besan,salt,little bit turmeric and red chilli powder and mix all well.
Add finey chopped onions and potaotes,baking soda,cumin seeds,coriander seed powder and  some green chillies.
Add water little by little and make a thin mixture that can make pakodies easily using spoon. Pakoda mixture is not very thin and  not very thick. so batter should not be so watery. Make a smooth paste.
Take a pan and put on the flame and add 1/2 cup of oil for frying pakodies.
when the oil is heated take batter using spoon and drop it in the heating oil.do like this remaining batter and fry in medium flame.
When pakoda become to golden colour remove them from the oil.
 flip up and down the pakodies for giving good colour and perfect fry.
 After frying the pakodas keep on the paper napkin for absorbing excess of oil.

Ingredients for Kadhi
besan	4 spoons
sour curd	1 cup
water	4 to 5 cups(nearly)
salt	to taste
red chilli powder	1/2 spoon
turmeric	pinch
ginger	1 inch
garlic	10 cloves
green chillies	5

Preparation of Kadhi

Wash and cut ginger and green chillies into pieces.
Take a mixie jar and add green chillies,ginger pieces and garlic cloves and make a paste.
Take a big mixing bowl and add curd. whisk well.
Then add besan little by little while adding some water.
Add more water and make a very  thin batter.
Add little bit turmeric,salt,red chilli powder,ginger garlic and green chilli paste and mix all well.
Keep this kadi mixture aside.

Ingredients For  Curry
Ghee	2 spoons
mustard seeds	1/4 spoon
fenugreek seeds	pinch
dry chillies	2
cumin seeds	1/4 spoon
asafoetida	pinch
curry leaves	some
coriander leaves	few

Preparing curry

1.Take a thick bottom vessel and put on the flame.
2.Add ghee.when ghee is heated add mustard seeds and fry until they become to splutter.
3.Add dry chillies,cumin seeds and saute .
4.Add fenu greek seeds and saute for a minute.
5.Add asafoetida and  curry leaves.
6.Add kadi mixture and stir continously.
7.If the kadi mixture is too thick add some more water and boil until besan cook well.stiring is very important.other wise besan may be settle down of the mixture and forms lumps.
8.Put the flame in low and cook for 15 to 20 mintues till mixture cooked well.
9.Add pakodas and stir the curry.
10.Taste the greavy if salt is enough or not .
11.If not  add some more salt .
12.Finally add finely chooped coriander leaves...
13.Serve hot with roties......

Keep  in the mind

Do not make pakodies(dumplings)   very big .
If  baking soda is not avaible add baking powder.Do not add too much ...pakodas can absorbs excess of oil.
Making nice kadhi mixing besan and curd is very important.
If curd is not sour then add lemon juice(1/4 spoon) .
  sour curd is important ingredient that gives delicious taste to the kadhi.

Paneer Butter Masala Recipe

This is very famous gravy recipes with the combination of  roti and parotha .North indians and roti taking lovers should like to eat this spicy  recipe.Best combination  with to eat chapathies.....

Ingredients

oil	2 spoons
butter	3 spoons
onion	1
green chillies	4
ginger garlic paste	1 spoon
tomatoes	1/4 kg
turmeric	pinch
salt	to taste
red chill  powder	1 spoon
paneer	1/4 kg
coriander leaves	few
mint leaves	few
For Masala
cloves	3
elachi	1
cinnamon	inch piece
coriander seeds	1/2 spoon
poppy seeds	1 spoon
cashew nuts	2 spoons
fresh cream	2 spoons

Preparation

Cut paneer into inch size pieces.
Wash vegetables .
Cut onions into long size pieces.Split green chillies into two  long pieces.
Cut tomato  into big size pieces and add in the mixie jar and make the juice.
Chop the coriander leaves.
Take a mixie jar and add all masala ingredients and make fine powder.Add some water and grind again and make a fine paste.

Method

1.Take a thick bottom vessel and put on the flame.
2.Add oil and ghee when vessel or pan is heated.
3.Add onion pieces and green chilli pieces and fry till onions become to transperent.
4.Then add ginger garlic paste and fry for 30 seconds or raw smell from the paste gone out.
5.Then add mint leaves(optional) and fry for 1 minute.
6.Add tomato  juice.Add salt,turmeric,red chilli powder and mix well and cook till tomato juice become to thick.
7.Take a another pan and put on the flame and add some oil for to fry paneer pieces.
8.Add panner pieces when oil is heated.
9.It will take 2 to 3 minutes to fry paneer pieces.
10.Add this semi fried panner pieces to tomato curry.
11.Add  fresh cream and finely chopped coriander pieces and put off the flame.
12.Enjoy to eat with roti....non ....parotha.....

Keep in the mind

Adding ghee and mint leaves are optional
2.Add fresh cream for good taste.After adding the cream put off the flame.
3.Add finely chopped tomato pieces if you donot  like to add tomato juice.
4.For eating with roties better to tomato juice....

Methi flavour Mixed Vegetable Recipe

This recipe is very good in taste and like to eat with roti or rice ...feel in different and rich in taste.Adding more vegetables  gives essential nutrient to the body.Adding cashew nuts and fresh cream gives rich taste and texture to the dish and children also like to eat this recipe.Adding kasuri methi gives methi flavour that gives restaurant style like methi chaman dish flavour.... This is one of the best recipe to prepare for any  occasions and definitely enjoy to  eat with steam rice or roti or paratas.... 

Ingredients

carrot	1
potato	1
beans	10
green peas	1/2 cup
sweet corn	1/4 cup
onion	1
cauliflower florets	1 cup
oil	2 spoons
kasuri methi powder	1 spoon
green chillies	4
ginger garlic paste	1/2 spoon
tomato puree	1 cup
cashew nut paste	2 spoons
turmeric	1/4 spoon
salt	to taste
red chilli powder	1 spoon
fresh cream	1 spoon
coriander leaves	few

 Preparation

Wash all vegetables and put them in salt adding water for 20 minutes.
Peel the carrot and potato.
After that cut vegetables into medium size pieces.
Take a cooking vessel and add all vegetable pieces and 2 cups of water and  1/2 spoon of salt and cook till veggies become tender.
Drain the water and keep veggies aside.
Wash coriander leaves and cut into small pieces.Keep them aside.
Soak cashew nuts for 15 mintues then boil for 5 mintues.
After that add in mixie jar and make a paste.
Roast the kasuri methi for 5 minutes in low flame and make a fine powder.
If you do not have ready  made tomato puree then take 5 tomatoes and boil them after that put in the blender and make a paste.This is  home made  tomato puree.

Method

1.Take a thick bottom vessel or kadai.
2.Put on the flame and after vessel is heated add oil.
3.When oil is heated add finely chopped onion and green chillies.fry till onions become golden colour.
4.Then add ginger garlic paste.fry for 1 minute.
5.Add tomato puree and cook for 5 minutes.
6.Add turmeric,salt,red chilli powder and cashew nut paste and mix all well.and cook for 5 minutes.
6.Add boiled vegetable pieces and kasuri methi powder and saute well and add 1 cup of water and cook for 5 to 10 minutes in low flame.
7.Taste the curry if salt is enough or not.If not add  some more salt and mix well.
8.Finally add fresh cream and coriander leaves and mix the curry and put off the flame.
9.This is very delicious recipe and enjoy to eat with rice or chapati....

Keep in the  mind

Kasuri methi powder available in the super markets.
Making  Tomato puree at home is very easy. cut  tomatoes  and  make a paste and cook for some time to remove raw smell.This is one method.
But best method is first boil  the tomatoes for 5 to 10 minutes then  make them fine paste.(remove the  upper layer of the tomatoes).
Use fresh cream to add in the recipe.After adding the cream put off the flame.Do not keep to cook longer time after adding the cream.

Creamy Cauliflower Masala curry

We can prepare many varities with cauliflower like gobi tomato ,gobi fry,gobi manchuria ,gobi egg curry ......Cauliflower is one of the best veggie to increase resistance and  gives good health to our body. Cauliflower masala curry taste is equal to non veg curries tastes.This is nice varity for veg people.We can add coconut milk for getting kurma taste and texture.Instead of coconut milk add cream or butter...

Ingredients

 

cauliflower florets	1 cup
tomato	2
green chillies	3
oil	1 spoon
onion	1
ginger garlic paste	1/2 spoon
turmeric	pinch
salt	to taste
red chilli powder	1/2 spoon
cloves	2
elachi	1
coriander seeds	1/2 spoon
poppy seeds	1 spoon
cashew nuts	5
coriander leaves	few
cream	1 spoon

Preparation

wash onion,green chillies and tomatoes with water and cut them into small pieces.

Take a vessel with 1 cup of water and put on the flame.When water is boiling add cauliflower florets and put off the flame.Keep them in that hot water for 15 minutes.This is the best way to kill worms which are exists in below the cauliflower florets.After that drain the water and keep the florets aside.

Make  ginger garlic paste.

Take a mixie jar and add cloves,elachi,coriander seeds and make a fine powder.Then add poppy seeds and cashew nuts and make them also fine powder.Add 5 spoons of water and make a fine masala paste.

Wash coriander leaves and cut them into small pieces and keep them aside.

Method

1.Take a cooking vessel or pan and put on the flame.

2.When vessel is heated add oil.

3.After heating the oil add finely chopped onions and green chillies and fry for 5 minutes or till onions become to light golden colour.

4.Add ginger garlic paste and saute for 1  minute till  remove raw smell of the ginger garlic paste.

5.Then add tomato pieces and cook for some time.

6.Add turmeric,salt and red chilli powder and  keep to cook until water in the tomatoes coming out.

7.Then add cauliflower florets.stir well and add masala paste.

8.Put the lid and stir now and then.

9.Add 1/2 cup of water and stir the curry and taste it if salt and spicy is enough or not.

10.If not add more salt and red chilli power and mix all well.

11.Add cream and cook the curry till tomatoes and cauliflower florets become tender.

12.Finally add  coriander  leaves and put off the flame.

13.This curry is good combination for rice or chapathi.

Keep in the mind

Care to clean the cauliflower florets.Because some tiny insects present in the  cauliflower florets.We should remove or kill them before adding florets to the curry.

Use hot water to get rid of insects.

We can add tomato paste or puree instead of tomato pieces.

Remove the layer of tomato and add in the blender and make a paste.

For removing layer of tomatoes put tomatoes in hot water for 15 mintues.Then layer of tomatoes can easily  remove.

We can add masala powder instead of masala paste also.
Add coconut  milk instead of cream.That gravy also yummy...

Udipi style White Cabbage Curry

Cabbage is wonderful vegetable  which one gives great benefits to our body.Cabbage is available in different colours especially in india we prepare curries with white cabbage.With cabbage we prepare many varities as snacks,curries,fries,mixed veg curries,pickels,chutney and also in dosas(cabbage dosa) we use cabbage.This  recipe is one of the famous udipi style varity.Try this to prepare ,you diffinetly like this one which one is not spicy and not in dark  colour. 

Ingredients

cabbage	1/4 kg
tomato	1
green chillies	5
oil	2 spoons
mustard seeds	1/4 spoon
cumin seeds	1/2 spoon
chana dal	1/4 spoon
dry chillies	3
curry leaves	few
coconut meat	small pieces
turmeric	1/4 spoon
salt	to taste
onion	1
ginger garlic paste	1 spoon

Preparation

Wash cabbage with water then remove 2 upper layer.Then cut the cabbage into small pieces(finely chopped).
Add this cabbage pieces in cooker and add 2 cup of water and 1/4  spoon salt and cook for 2 whistles.
Open the cooker lid when pressure is completely gone out.And drain the water completely and keep aside.
Wash tomato,onion and green chillies.
Then cut them into small pieces.
Make ginger garlic paste.
 Take a mixie jar and Add coconut pieces,1/4  spoon of cumin seeds,5 garlic cloves,green chilli pieces and blend them.
Wash curry leaves and keep aside.

Method

1.Take a thickened bottom vessel or pan and put on the flame.
2.Add oil and when oil is heated add mustard seeds.
3.When mustard seeds started to crackle add dry chillies and  cumin seeds and fry for 20 seconds.
4.Then add chana dal and fry till chana dal become to light golden colour.
5.Add curry leaves.After that add finely chopped onion pieces.fry till they become to change their colour(semi fried).Then add ginger garlic paste and fry for 1 minute.
6.Add boiled cabbage pieces and stir it.
7.Then add turmeric and salt.
8.Cook for 5 minutes.Then add blended spicy paste and mix all well.
9.Green chillie paste  gives enough spiciness to the curry.Because of that iam not adding red chilli powder.
10.Cook for 5 to 10 minutes.Then put off the flame.
11.This recipe remains the  colour of cabbage because we did not add red chilli powder which one gives dark colour the curry.
12.This is white cabbage recipe udipi style.good in taste and best combination for rice or roti.....

Keep in the mind

Adding ginger garlic paste is optional.
In some areas onions are not added to the curry .If you like that you can avoid to adding onions.
Adding coconut and garlic  paste gives nice aroma to the curry and  green chilli paste stays the colour of the curry.Red chilli powder can change the colour of the curry.
If you want more spicy add 2 to 5 green chillies more. 

Tomato Moong dal

We  like to prepare any dal varities with tur dal or red gram dal.But making with moong dal also gives yammy taste like red gram dal.This is very  good combination  to eat with chapaties or pulkas.Iam adding lemon juice instead of  tamarind.If you do not like to add lemon juice ,you can add tamarind flakes 1 or 2 only .With out adding tamarind or lemon there is no change in the taste. Moong dal  is good for children and also  gives good taste to the recipes.

Ingredients

tomato	4
moong dal	1 cup
onion	1
green chillies	5
lemon	2
turmeric	1/4 spoon
salt	to taste
oil	1/2 spoon
ghee	1/2 spoon
mustard seeds	1/4 spoon
dry chillies	2
cumin seeds	1/4 spoon
garlic cloves	5
curry leaves	few
asafoetida	pinch

Preparation

Add tomatoes ,onions and green chillies in the salt  water for 15 to 20 minutes.
Clean the moongdal(pick all small stones or any small insects).After that Wash moong dal with water and soak for 15 minutes.
Cut tomatoes into small pieces.
Cut onions and green chillies into small pieces.
Remove upper layer of garlic cloves or crush the garlic cloves.
Squeez lemon juice from lemons.keep in the fridge till use in cooking.

Method

1.Take a cooking vessel and add soaked moong dal and  2 cups of water and put on the flame.
2.Do not put the lid completely.when dal is boiling foam coming out from the dal.That may be over flow and  put off the flame if lid covered completely.
3.When dal is cooked add tomato pieces,onion and green chilli pieces,turmeric ,salt and 2 cups of water and cook till tomato pieces become tender and mix with dal very well.
4.Add lemon juice and put off the flame.
5.Put a pan on the flame.add oil when pan is heated.
6.When oil is heated add ghee .
7.After melting the ghee add mustard seeds.
8.When they started to splutter add crushed garlic cloves and fry till become dark colour.
9.Then add cumin seeds and dry chillies and fry for 20 seconds.
10.Finally add asafoetida and curry leaves.and put off the flame.

Simple method

Take a pressure cooker and add all vegetable pieces(tomato,onion,green chillies) and turmeric,soaked moong dal and add 2 cups of water add cook till 3 whistles.
When the pressure is completely  coming out from the cooker then open the lid and add salt and mash the dal with masher.
add seasonings.mix all well.This is very easy method.But it is better to follow when you do not have enough time to prepare this recipe.

Keep in the mind

Soak the moong dal atleast 15 minutes because soaking dals easy to digest and not gives any gastric problems.
Add salt only after dal is completely cooked.If you add salt before cooking  dal it is not cooked the dal completely or smoothly.
Adding lemon juice is optional .You can add tamarind flake also.
Garlic cloves have the nature to splutter in the oil if you doing unproper removing  of upper layer or not crushed well.
Add asafoetida  in any dal varities .asafoetida has the nature to improve  digestion and also gives good aroma to the recipe.

Cabbage coconut masala curry

 We can prepare many varities with Cabbage like pickle,fried rice,raita,curies,fries,chutnies,samosa curry and adding in paratas.In north indian dishes it is placed in second position after aloo(potato).We can eat this recipe with rice as well as roti also.Cabbage is a good anti oxidant vegetable and best to stimulate immune system.So we should eat cabbage regularly.This recipe is not regular one because I add coconut masala paste instead of  garam masala.That gives not much spiciness and not smooth  regular taste.

Paneer capsicum fry

This is one of the famous paneer varity.Adding the capsicum gives not only helps to increase the taste of the curry, very good for health of the body also.This type of  curries gives some relief from normal  and traditional dishes.We can make this curry at home like restaurent style.

Ingredients

paneer pieces	1cup
tomato	1
capsicum	4
onion	1 medium size
green chillies	3
ginger garlic paste	1 spoon
turmeric	pinch
red chillie powder	1 spoon
salt	to taste
garam masala	1 spoon
oil	3 spoons

Preparation

Wash the vegetable with water and put them in the salt water for 15 minutes.
cut onions and red chillies into small pieces
cut capsicum into medium size pieces(your wishing size) or paneer piece size is best.
cut tomato into 5 to 6 pieces.
Make the ginger garlic paste.
Make the garam masala to add all spicy ingredients(cloves,elachi,coriander,poppy seeds,cinnamon,star anise,long pepper) in a blender and make a fine powder.

Method

1.add  oil in a pan.
2.after heating the oil add onions and redchilli pieces and fry for some time.
3.when onion pieces turn into golden colour add ginger garlic paste.
4.fry for one minutes then add tomato pieces(optional) and capsicum pieces.
5.add turmeric,salt and mix the curry ,cook for some time.
6.when water is coming from capsicum add red chillie powder ,stir the curry and cook until water is evaporated.
7.put paneer pieces in hot water. and immediately strained from water .keep aside.
8.we can add fried paneer also. fried paneer gives different taste .add oil(1 spoon) in a pan .after heating the oil add paneer pieces and fry until they ready to become into light brown colour. 
8.add paneer pieces (fried or strain) in capsicum pieces .
9.fry for 3 minutes and add garam masala.
10.taste the curry if salt is require add some more salt and for spicy add red chilli powder if not enough.
11.mix very well .put off the  flame .
12.better to eat hot with roties.
13.we can eat this curry like snacks with out roti or rice.
14.children should  like this recipe.

Keep in the mind

We can add paneer with out fring them.Add paneer pieces with in hot water and put for 2  minutes and drain from the water.Add this paneer pieces in the curry.

Many people especially children does not like capsicum one of the healthy benefits giving vegetable.If you prepare this type of recipes (combination of paneer) children should like to eat capsicum pieces with paneer.