INGREDIENTS
Kadai Paneer
Servings - 2 - 3
INGREDIENTS
Paneer - 400 grams
Coriander seeds - 2 tablespoons
Dry red chili - 4
Oil - 2 tablespoons
Onions - 80 grams
Bell pepper - 120 grams
Oil - 45 milliliters
Onions - 110 grams
Cashews - 1 1/2 tablespoons
Tomato - 200 grams
Oil - 2 tablespoons
Ginger garlic paste - 2 teaspoons
Turmeric - 1/4 teaspoon
Red chili - 1/2 teaspoon
Salt - 1 teaspoon
Water - 200 milliliters
Garam masala - 1 teaspoon
Dry fenugreek - 1 teaspoon
Ginger - for garnishing
Coriander - for garnishing
PREPARATION
1. Take 400 grams paneer and cut it into cubes. Keep aside.
2. Take a pan, add 2 tablespoons coriander seeds, 4 dry red chili and roast for 3 - 5 minutes or until it turns golden brown in color.
3. Transfer this into a blender and blend it into a fine powder. Keep aside.
4. Heat 2 tablespoons oil in a pan, add 80 grams onions, 120 grams bell pepper, 400 grams paneer and saute the veggies for 7 - 10 minutes on medium heat or
until it turns golden brown in color.
5. Heat 45 milliliters oil in a another pan, add 110 grams onions and fry till translucent.
6. Add 1 1/2 tablespoons cashews and stir well.
7. Then, add 200 grams tomato and saute till it turns soft and pulpy.
8. Now, transfer this into a blender and blend it into a smooth puree.
9. Heat 2 tablespoons oil in a pot, add 2 teaspoons ginger garlic paste and saute for 1 - 2 minutes.
10. Then, add the blended onions tomato mixture in it and stir well.
11. Add 1/4 teaspoon turmeric and stir again.
12. Now, add the blended spice mix, 1/2 teaspoon red chili, 1 teaspoon salt and mix it well.
13. Add 200 milliliters water and stir well.
14. Bring it to a boil.
15. Then, add 1 teaspoon garam masala, 1 teaspoon dry fenugreek and mix it well.
16. Now, add the cooked paneer and veggies and give it a nice stir.
17. Cook for 5 - 7 minutes on medium heat.
18. Garnish with ginger and coriander.
19. Serve hot with roti, naan or rice.