• Preeti Shridhar

Kadhai Paneer

In these trying times when you cannot go out to restaurants to have your favourite meal, sharing restaurant style Kadhai Paneer.

This lip smacking paneer dish is so simple to make.

Do give it a try.




Ingredients


Paneer 300 gms

Capsicum 1 large

Onion 1 medium

Tomatoes 400 gms pureed.

Kashmiri Red chili pd 1/2 tsp

Ginger 2 tsp grated

Garlic 4 fat cloves crushed

Salt to taste

Sugar 1/4 tsp(optional)

Lemon juice 1/2 tsp (optional)

Fresh malai 2 tbsp

Kasuri methi 1 tbsp

Oil 2 tbsp

Coriander seeds 1/2 tsp crushed

Kadhai Masala 1 tbsp


Spice mix

Coriander seeds 1 1/2 tbsp

Kashmiri red chilli 3

Cumin seeds 1/2 tbsp

Green cardamom 4

Fennel seeds 1 tbsp

Peppercorn 2 tsp


Garnish

Ginger juliens a few

Fresh coriander 1 tbsp chopped


Method

  1. Roast all the spices mentioned under spice mix.

  2. Once cool ,grind into a coarse powder.

  3. Cut paneer into cubes

  4. Heat 1/2 tsp of oil in a nonstick pan.

  5. Sprinkle some kadhai masala on paneer pieces.

  6. Toss them in the hot pan.

  7. Once they turn golden remove them on a plate.

  8. Chop capsicum into 1 " cubes .

  9. Slice the onion into 4 and separate the layers.

  10. Add 1/2 tsp oil in the same pan.

  11. Tip in capsicum.

  12. Toss well.

  13. After a minute add the onions.

  14. Saute for a minute.

  15. Now sprinkle two pinches of kadhai masala.

  16. Saute till they are slightly soft.

  17. Remove them in a plate.

  18. In the same pan add remaining oil add crushed coriander seeds followed by minced garlic and grated ginger.

  19. Once garlic turns golden, add red chili powder and tomato puree.

  20. Cook till oil floats on top.

  21. Add 1 tbsp of kadhai masala, 2tbsp malai.*

  22. Stir well.

  23. Add salt.

  24. Now tip in paneer, capsicum and onions.

  25. Mix with a light hand.

  26. Pour 1/4 cup milk and 1/ 4 water.

  27. Add  sugar.

  28. Let it simmer till the gravy thickens.

  29. Sprinkle crushed kasuri methi.

  30. Taste and adjust salt, add more kadhai masala to match your taste.

  31. You may also add lemon juice..

  32. I didn't.

  33. Garnish with ginger juliens and chopped coriander.

  34. Serve it hot with Indian bread of your choice.


Note

  • If you don't have malai you can add 2 tbsp  fresh cream once the dish is ready.

  • Store the remaining Kadhai masala in an air tight box, for future use.




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