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Posted by Kitchen Treasures
Prep time
30min
Serves
3
Difficulty
Easy
For the kadai masala:
For the kadai masala:
Step1
First roast the coriander and dry Kashmiri red chillies in a pan on a low flame till aromatic.
Step2
When the spices cool, grind both of them in a grinder to a semi fine powder and keep aside.
For the Gravy:
Step3
Finely chop the onions and the capsicum.
Step4
Finely chop 2 tomatoes. Roughly chop 5 tomatoes and add them to the blender and make a puree of the tomatoes. Keep the tomato puree aside.
Step5
In a pan heat oil or butter and add the ginger-garlic paste and stir till their raw aroma disappears.
Step6
Add the chopped onions and stir till transparent.
Step7
Add the kadai masala and green chilies.
Step8
Stir well for few seconds. Add the tomatoes and stir for 2 to 3 mins. Then add tomato puree.
Step9
Continue to stir till you see oil leaving the sides. (About 9 to 10 mins on a low flame).
Step10
Add the capsicum and stir for 2 to 3 minutes on a low to medium flame. Add water and salt and continue to simmer for some 7 to 8 minutes.
Step11
Add crushed kasuri methi and garam masala powder and stir. Add the paneer cubes or slices. Stir gently. Cook the paneer for about 2 to 3 mins.
Step12
Add 2 tbsp of cream toward the end. Stir the cream gently in the gravy.Garnish with chopped coriander leaves and serve kadai paneer gravy with Chappathi.
Pre Time
40min
Serves
2
Difficulty
Easy
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2hr
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Easy
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2hr
Serves
6
Difficulty
Hard
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1hr 30min
Serves
3
Difficulty
Easy
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0hr 25min
Serves
3
Difficulty
Easy
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15min
Serves
3
Difficulty
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20min
Serves
1
Difficulty
Easy
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30min
Serves
2
Difficulty
Easy
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35min
Serves
2
Difficulty
Easy
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