- Preeti Shridhar
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.
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
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
Ginger juliens a few
Fresh coriander 1 tbsp chopped
Roast all the spices mentioned under spice mix.
Once cool ,grind into a coarse powder.
Cut paneer into cubes
Heat 1/2 tsp of oil in a nonstick pan.
Sprinkle some kadhai masala on paneer pieces.
Toss them in the hot pan.
Once they turn golden remove them on a plate.
Chop capsicum into 1 " cubes .
Slice the onion into 4 and separate the layers.
Add 1/2 tsp oil in the same pan.
Tip in capsicum.
After a minute add the onions.
Saute for a minute.
Now sprinkle two pinches of kadhai masala.
Saute till they are slightly soft.
Remove them in a plate.
In the same pan add remaining oil add crushed coriander seeds followed by minced garlic and grated ginger.
Once garlic turns golden, add red chili powder and tomato puree.
Cook till oil floats on top.
Add 1 tbsp of kadhai masala, 2tbsp malai.*
Now tip in paneer, capsicum and onions.
Mix with a light hand.
Pour 1/4 cup milk and 1/ 4 water.
Let it simmer till the gravy thickens.
Sprinkle crushed kasuri methi.
Taste and adjust salt, add more kadhai masala to match your taste.
You may also add lemon juice..
Garnish with ginger juliens and chopped coriander.
Serve it hot with Indian bread of your choice.
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.