Kadai paneer
Summary Not available
- 2 seeds )
- 4 deseeded)
- 2 green cardamoms
- )
- 1 cup or chopped (2 large)))
- 1 cup tomatoes ((chopped (2 large)))
- 8 nuts )
- 2 oil )
- 1 teaspoon paste
- 5 teaspoon powder ((optional (just for color)))
- 5 garam masala
- methi )
- salt )
- 1 cup water
- 1 (Optional (medium (layers separated)))
- 5 cup capsicum )
- 250 paneer )
- 5 ginger
- 2 leaves )
Preparation To a small grinder jar, add red chilies, cardamoms, fennel seeds (optional) and coriander seeds
Make a fine powder and keep aside
Heat ½ tablespoon oil in a pan
Add 1 cup chopped onions & 8 cashew nuts
Saute them on a medium high flame until the onions turn transparent or pink
Add 1 cup chopped tomatoes and saute until completely mushy
Cool this completely and add to a blender jar
Blend to a smooth paste or puree
Set this aside
To the same pan, add ½ tablespoon oil and heat it
Saute 1 cubed onion and capsicum on the highest flame until half done
They must be slightly tender and yet crunchy
Add paneer and toss for 1 to 2 mins
Set all these aside
Do not over fry these
How to make kadai paneer Heat 1 tbsp oil and saute 1 tsp ginger garlic paste until the raw smell goes off
Next transfer the ground kadai masala and saute for 2 to 3 mins until it turns fragrant
Ensure the raw flavor has gone from the masala
Add the ground onion tomato paste and saute for 2 mins
Next add garam masala and red chili powder
Saute for another 2 mins until the masala turns fragrant
Pour ¾ cup water and salt
Allow it to boil until the gravy thickens and traces of oil appear on top
Then crush and add kasuri methi
Stir well again
Taste the gravy and add more salt as needed
Add the sauteed paneer, capsicum and onion
Stir well & finally add ginger juliennes and coriander leaves
Cover and rest for 2 mins
Transfer to a serving bowl and rest for at least 15 mins for the paneer to absorb the flavors
Enjoy kadai paneer gravy with roti, butter naan, paratha or jeera rice
No extra notes