Kadhai paneer

Name: Kadhai paneer
Cuisine: Indian
Ingredients: For kadhai massala; 2 tbs Coriander seeds; 1 tbs Jeera; 1 tbs Saunf; 1 tbs Black pepper; 2-3 Dry red chilli; 3-4 Green elaichi; 3-4 Laung; 1 Tej patta; Onions 1 chopped; Tomatoes 2 medium size chopped; Green chillies 2 chopped; 8-10 Cashews; Oil; 200 gm Paneer; Capsicum 1/2 cup cut into cubes; Onion 1/2 cup cut into cubes,layers seperated; 1 tbs Ginger garlic paste; Salt; Oil; 1 tbs Kashmiri red chilli powder; 1/2 tbs Turmeric powder; 2 tbs Fresh cream or malai; 1 tbs Kasuri methi; 1 tbs Butter; Garam massala 1 tbs optional; Coriander leaves chopped

Shweta Samnani @cook_13822945

Datia Madhya Pradesh

#ldcravings2

Shweta Samnani @cook_13822945

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Ingredients

For kadhai massala
2 tbsCoriander seeds
1 tbsJeera
1 tbsSaunf
1 tbsBlack pepper
2-3Dry red chilli
3-4Green elaichi
3-4Laung
1Tej patta
For onion-tomato paste
Onions 1 chopped
Tomatoes 2 medium size chopped
Green chillies 2 chopped
8-10Cashews
Oil
For gravy
200 gmPaneer
Capsicum 1/2 cup cut into cubes
Onion 1/2 cup cut into cubes,layers seperated
1 tbsGinger garlic paste
Salt
Oil
1 tbsKashmiri red chilli powder
1/2 tbsTurmeric powder
2 tbsFresh cream or malai
1 tbsKasuri methi
1 tbsButter
Garam massala 1 tbs optional
Coriander leaves chopped

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Steps

1

Take all the spices for kadhai massala in a pan and dry roast them on low heat till fragrant.
Let them cool and then Grind into Coarse powder. Kadhai massala is ready.
2

Preparing onion tomato paste. In a pan add 1tbs oil. Add onions and cook for 2-3 min. Now add chopped tomatoes and green chillies. Also add cashews. Cook for 4-5 min. Grind it into paste after cooling.
3

In another pan add butter and add paneer cubes. Slightly saute them. Remove the paneer.
4

In same pan add 1 tbs butter and add capsicum and onions. Cook till they are slightly soft. Switch off the flame.
5

Now preparing gravy. Remove the veggies from pan and keep aside. In same pan add oil. Add ginger garlic paste.
6

As it starts changing colour add Kashmiri red chilli powder, turmeric powder. Don't burnt the massala. Keep the flame low. Add onion tomato paste.
7

Add kadhai massala powder. Cook till it start leaving oil. Add salt. Add garam massala if I needed. Add cream or malai
8

Cook for 2min till fragrance start coming out. Add 3/4 cup of water. Allow it to boil till gravy thickens and oil appears on top.
9

Adjust the salt and spiciness.. if needed more spicy add red chilli powder to it. Add crushed kasuri methi, mix well. Add the sauted paneer, capsicum and onion.
10

Mix well. Check the consistency of gravy. Cook for 5 min till the veggies absorb spices. Switch off the flame. Garnish with coriander leaves. Serve hot with naan, laccha paratha or tandoori roti.