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Kadai Paneer

(by Priya Bhandari)

2 T. coconut or olive oil

1/2 t. cumin seeds

3 cloves

1/2 stick cinnamon or 1/4 t. cinnamon powder

1 large red onion, chopped

1 T. grated fresh ginger

2 cloves garlic, minced

1/2 t. chili powder

optional: 1 t. turmeric

1 1/2 t. ground coriander

1 large red or green pepper

2 large or 4 small tomatoes, chopped

1 T. fenugreek leaves

14 oz. paneer cheese, cubed (available at Asian markets)

salt, to taste

Heat oil in a pan, and add cumin seeds, cloves, and cinnamon.

When they start to sizzle, add onion and cook until softened.

Add ginger and garlic paste, and cook for 1 minute.

Add chili powder, optional turmeric, and coriander powder.

Add chopped bell peppers and tomatoes, and cook for about 5 minutes.

Add paneer and salt, stirring.

Serves 4 – 6.

(Read The Lunchbox Trade, the story that accompanies this recipe.)