Paneer kadhai

Name: Paneer kadhai
Total time: 1800 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 350 gm Paneer; 3 tsp For dry spices coriander seeds; 1 tsp cumin; 1 tsp fennel seeds; 4-5 cloves; 4-5 cardamom; 1/2 tsp black pepper; 1 bay leaf; 1 onion paste; 4 tomatoes paste; 2 tsp oil; 6-7 garlic; 1 inch ginger; 2 tbsp For gravy butter; 1 onion chopped; 1 capsicum chopped; 1 bay leaf; 2 green chilli chopped; as needed Salt; 1/2 tsp turmeric powder; 2 tsp kashmiri red chilli powder; 2 tsp cream; 2 tsp chopped coriander leaves

Reena Verbey @cook_10069333

Mumbai

#kadhai

Reena Verbey @cook_10069333

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Ingredients

30 min

5 servings

350 gmPaneer
3 tspFor dry spices coriander seeds
1 tspcumin
1 tspfennel seeds
4-5cloves
4-5cardamom
1/2 tspblack pepper
1bay leaf
1 onion paste
4tomatoes paste
2 tspoil
6-7garlic
1 inch ginger
2 tbspFor gravy butter
1onion chopped
1capsicum chopped
1bay leaf
2green chilli chopped
as neededSalt
1/2 tspturmeric powder
2 tspkashmiri red chilli powder
2 tspcream
2 tspchopped coriander leaves

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Steps

30 min

1

Take all the dry spices and dry roast till fragrant.
2

Let them cool and then grind into coarsely powder.
3

Heat oil in a kadhai add chopped onion and cook till translucent than add ginger, garlic and tomato cook till the tomatoes are properly cooked.
4

Let this mixture cool. Once cooled than grind into fine paste.
5

In the same kadhai put butter, bay leaves, green chilli cook for few seconds add chopped onion and capsicum, saute for 2-3 minutes.
6

Now add onion - tomato paste, salt, turmeric kashmiri red chilli powder and dry spices mix.
7

Saute for 2-3 minutes then add cream and 1 cup of water, mix and cook for 2 minutes.
8

Finally add paneer cubes. Cover and cook for 10 minutes on slow flame.
9

Garnish with chopped coriander leaves.