Kadai paneer

Updated: Aug 4

INGREDIENTS FOR KADAI MASALA:

  • 2 tsp coriander seeds

  • 1 tsp cumin / jeera

  • ½ tsp black pepper

  • 3 dried kashmiri red chilli

FOR ONION TOMATO PASTE:

  • 2 tsp oil

  • 3 clove garlic, crushed

  • 1 inch ginger, chopped

  • 1 onion, sliced

  • 2 tomato, finely chopped

FOR KADAI PANEER GRAVY:

  • 1 tbsp butter

  • 1 bay leaf / tej patta

  • 1 green chilli, slit

  • 1 tsp kasuri methi / dry fenugreek leaves

  • ½ onion, petals

  • ½ capsicum, cube

  • ¼ tsp turmeric

  • ½ tsp kashmiri red chilli powder

  • 1 cup water

  • 12 cube paneer / cottage cheese

  • 2 tbsp cream

  • ¼ tsp garam masala

  • 2 tbsp coriander leaves


INSTRUCTIONS

  • firstly, in a large kadai, heat 1 tbsp butter and saute 1 bay leaf, 1 green chilli, 1 tsp kasuri methi till they aromatic.

  • further saute ½ onion petals and ½ cubed capsicum.

  • add ¼ tsp turmeric and ½ tsp chilli powder.

  • further add blended tomato-onion paste and mix well.

  • in addition, add prepared kadai masala and 1 tsp salt.

  • cook till the masala paste starts to release oil.

  • now add ½ to 1 cup water adjusting consistency as required.

  • add 12 cubes homemade paneer, 2 tbsp cream and mix gently.

  • cover and simmer for 5 minutes.

  • furthermore, add ¼ tsp garam masala and 2 tbsp coriander leaves. mix well.

  • finally, serve restaurant-style kadai paneer gravy hot with garlic naan or chapati.




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