Kadai paneer

Name: Kadai paneer
Total time: 2400 s
Yield: 6 people
Cuisine: Indian
Ingredients: 1 cup onions (to saute); 1 cup chopped tomatoes; 1 more onion (separate the layers); 1/2 cup capsicum preferably the same size as of paneer; 2 cups cubed paneer approximately about 230 to 250 grams; 2 tablespoons coriander seeds; 3-4 deseeded red chilies; ¾ teaspoon fennel seeds

Sandeep Kaur Shingari @cook_25232632

#ACF
#favouriterecepie
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Sandeep Kaur Shingari @cook_25232632

#ACF
#favouriterecepie
#post_2
#dishname_kadai paneer

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Ingredients

40 minutes

6 people

1 cuponions (to saute)
1 cupchopped tomatoes
1 more onion (separate the layers)
1/2 cup capsicum preferably the same size as of paneer
2 cups cubed paneer approximately about 230 to 250 grams
To make kadai masala, add the following ingredients to a blender
2 tablespoonscoriander seeds
3-4deseeded red chilies
¾ teaspoon fennel seeds
Pulse all of them to make a coarse or fine powder

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Steps

40 minutes

1

Make onion tomato masala
4. Heat a pan with half tablespoon oil on a high flame. Saute 1 heaped cup of cubed onions along with 6 to 7 split cashews until they turn transparent or lightly golden.
2

Add 1 cup chopped tomatoes and continue to saute on a medium heat until tomatoes turn mushy and soft. If needed add little salt or cover.
3

Cool this completely.
4

Add the cooled onion tomatoes to a mixer jar.
Blend it to smooth paste without adding water.
5

Add another half tablespoon of oil to the pan and heat up on a high flame. Add capsicum and onions, saute on a high flame just until half cooked Constantly toss to prevent burning.
6

Add paneer, make sure it is not moist before you add. Toss it in the hot pan for 60 to 90 seconds on a medium heat. Less than 2 mins. Transfer all these to a plate.
7

Add 1 tablespoon oil and heat it on a medium flame. Saute ginger & garlic paste until the raw smell goes.
8

Add the ground spices – kadai masala and saute it well.
9

Add onion tomato puree.
10

Saute it well for about 2 mins. Add half tsp garam masala. I have added half tsp red chilli powder just to bring a good color and this is optional.
11

Add ¾ cup water and mix well. Bring this to a boil. If needed pour another ¼ cup water.
12

Cook until the gravy turns thick and flavorful. Make sure the gravy doesn’t look runny or watery. After boiling it well, add ¾ teaspoon crushed kasuri methi.
13

Add the sauteed onion, capsicum and paneer that we has set aside. Turn off the stove.
14

Mix well Transfer to a serving bowl.