Kadai paneer with lentil poori : weekend punjabi brunch

step 1
Cut paneer and bell pepper into 1" size pieces. Crush the coriander seeds and red chillies in a coffee grinder. Heat about 1.5 tbsp oil in a Kadai. I tried to stir fry the paneer pieces but as the oil was very less it was sticking to the kadai. So I just removed it in the serving dish. Slightly fry bell pepper in the same oil for 2 minutes. Transfer them with the cut paneer. Heat 1.5 tbsp oil in the same Kadai. Add the crushed coriander mixture. Fry till it crackles.

step 2
Add chopped onion, ginger and garlic. Fry to a nice golden colour. Add turmeric powder, chilly powder and chopped blanched tomatoes. Add two tbsp water. Stir the mixture. Reduce the heat to low and cook covered for 15 - 20 minutes. Check after 10 minutes if the tomatoes are completely softened or need any more water. When the sauce thickens to your consistency add salt and fenugreek powder ( rub dry leaves between your palms to make powder). Pour the sauce over paneer and bell peppers.

step 3
Gently mix it.Warm the whole dish in microwave. Serve the warmed kadai paneer with lentil pooris. In my plate you also see green beans sabji, salad and yogurt with crunch.

step 4
To make Lentil Poories you need
3/4 cup white chapati flour
1/4 cup any left over lentil or you can just use water
1/2 tsp ajwain ( carom seeds) and a pinch of salt
Canola oil for frying

step 5
Method: Take all the above ingredients in a bowl except oil. Knead to a soft but firm dough. Add more lentil or water if required. Heat oil in a kadai or pan. Divide the dough into 7 equal portions. Roll each portion into a ball. Roll each ball into a 4-5 "disc. Gluten free flour sticks to the rolling pin so its good to use cling wrap over and under the dough ball. Use dry flour if required for rolling. Fry all the poories one by one in hot oil.