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Wednesday, 13 July 2016
Recipe: Kadhai Paneer
Recipe Name: Kadhai paneer
Ingredients (240 ml cup used)
3 to 4 red chilies deseeded
2 tbsp coriander seeds
6 cashew nuts (or 3 tbsp cream)
2 large onions (cubed)
2 large tomatoes deseeded and chopped
1 tsp ginger garlic paste
½ tsp red chili powder
¾ tsp garam masala powder
½ to 1 tsp ginger julienne
¼ tsp kasuri methi / dried fenugreek leaves
Few coriander leaves chopped finely
250 grams paneer / indian cottage cheese
1 medium onion cubed
½ cup capsicum cubed
How to cook?
Powder red chilies and coriander seeds finely in a blender.
Heat oil in a pan and saute onions, cashews until onions turn transparent.
Add tomatoes and saute until soft.
Cool it and blend to a smooth paste. Set it aside and follow the below steps.
In the same pan, add little oil and saute onions and capsicum on a high flame until half done and crunchy. Add paneer and toss for 1 to 2 mins. Set all these aside.
Add little more oil and heat up the pan. Saute ginger garlic paste until the raw smell is gone.
Add the ground coriander chili powder and saute for 1 min.
Add the ground onion tomato paste and saute for 2 mins. Add garam masala and red chilli powder. Saute for another 2 mins.
Add ½ cup water and salt. Allow it to boil until the gravy thickens.
Add kasuri methi. Stir well.
Add the sauted paneer, capsicum and onion. Stir well. Switch off the stove.
Add ginger juliennes and coriander leaves. Cover and rest for 2 mins.
Transfer to a serving bowl and allow to rest for at least 15 mins before serving.
Enjoy kadhai paneer with roti, paratha or jeera rice.
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13 July 2016 at 11:22
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