Kadhai Paneer- 👇

on

 



Prep:15mins  Cook:25mins  Total:40mins  Servings: 4

WHAT TO USE:

Kadai Paneer Masala:

  1. 2 tablespoons coriander seeds
  2. 2 dried red chilies
  3. 4 green cardamom
  4. 1 teaspoon fennel seeds
  5. 3 cloves

Kadai Paneer:
  1. 1 tablespoon butter unsalted
  2. 1 tablespoon oil 15 ml, I used avocado oil
  3. 1 medium red onion 150 grams, finely chopped
  4. 1 medium red onion petals
  5. 1 green chili sliced
  6. 2 teaspoons ginger garlic paste
  7. 3-4 medium tomatoes 450 grams, finely chopped
  8. 1 tablespoon tomato paste 
  9. 1/4 teaspoon garam masala
  10. 3/4 teaspoon kashmiri red chili powder
  11. 1 inch ginger julienned, divided
  12. 1/2 cup water 4 oz/120 ml
  13. 2 tablespoons heavy cream 30 ml
  14. 3/4 teaspoon salt or to taste
  15. 1 teaspoon sugar
  16. 1 large green bell pepper/ 1 large red bell pepper cut into 1-inch pieces
  17. 225 grams paneer cubed, if using store-bought paneer soak it in warm water for 20-25 minutes before using
  18. 1 teaspoon kasuri methi dried fenugreek leaves
  19. cilantro to garnish
HOW TO MAKE:

Kadai Masala
  1. To a small kadai or pan, dry roast the spices for kadai masala for 3 to 4 minutes on medium heat until fragrant. Add more red chilies for a spicier masala.
  2. Remove kadai from heat and transfer the roasted spices to a spice grinder.
  3. Let it cool down a bit and then grind to a fine powder. Set aside. You can also make this kadai masala in advance and store it.
Kadai Paneer
  1. In a large kadai or any other pan, now melt butter with oil on medium heat.
  2. Add the chopped onion and saute for 3 minutes until softened. Then add the sliced green chili and ginger garlic paste and saute for another 1 to 2 minutes.
  3. Then add the chopped tomatoes and tomato paste. Mix and cook for around 6 minutes until tomatoes are really soft.
  4. Then add 3 to 4 teaspoons of the kadai masala that you prepared earlier (or add the whole thing if you like it spicy). Also add the garam masala, kashmiri red chili powder.
  5. Add half of the ginger julienne. Stir the spices and cook for 30 seconds.
  6. Then add 1/2 cup water and stir.
  7. Add salt and sugar and mix. Cook for one minute.
  8. Add in the paneer and bell peppers (capsicum) and mix. Cover the pan or kadai with a lid and cook for 5 to 6 minutes on medium heat until bell peppers are slightly softened. You only want them half cooked here.
  9. Add sauteed onion petals.
  10. Crush kasuri methi and add to the pan.
  11. Garnish with remaining ginger julienne and cilantro. Serve kadai paneer with naan or paratha.

Comments

Post a Comment