Kadai Paneer

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Kitchen TreasuresPosted by Kitchen Treasures

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Ingredients

  • 300 grams  paneer
  • 1 small to medium – Capsicum
  • 3 tsp Kitchen Treasures Ginger Garlic paste
  • 1 to 2 green chilies – chopped
  • 2 medium sized onions – finely chopped
  • 2 tomatoes – finely chopped
  • 5 tomatoes – pureed in a blender
  • 1 tsp – Kitchen Treasures garam masala powder
  • ½ tbsp. – crushed kasuri methi
  • ½ to ¾ cup – water
  • 2 tbsp cream (optional)
  • 2 to 3 tbsp – oil or butter
  • a few chopped coriander leaves for garnish
  • salt as required

For the kadai masala:

 

  • 5 tsp – coriander seeds
  • 4 to 5 – dry kashmiri red chilies

Preparation

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.

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