Kadai Paneer
This recipe is my entry to Cookpad contest. #twistiebites
Cooking Instructions
- 1
To a pan, dry roast the spices for kadai masala for 3 to 4 minutes on medium heat until fragrant.
- 2
Remove pan from heat and transfer the roasted spices to a spice grinder.
- 3
Let it cool down a bit and then grind to a fine powder. Set aside. You can also make this kadai masala in advance and store it.
- 4
In any other pan, now melt butter with oil on medium heat.
- 5
Add the chopped onion and saute for 3 minutes until softened. Then add the sliced green chilli and ginger garlic paste and saute for another 1 to 2 minutes.
- 6
Then add the chopped tomatoes and tomato paste. Mix and cook for around 6 minutes until tomatoes are really soft.
- 7
Then add 3 to 4 teaspoons of the kadai masala that you prepared earlier (or add the whole thing if you like it spicy). Also add the garam masala, kashmiri red chilli powder.
- 8
Add half of the ginger julienne. Stir the spices and cook for 30 seconds.
- 9
Then add 1/2 cup water and stir.
- 10
Add cream, salt and sugar and mix. Cook for one minute.
- 11
Add in the paneer and bell peppers (capsicum) and mix. Cover the pan with a lid and cook for 5 to 6 minutes on medium heat until bell peppers are slightly softened. You only want them half cooked here.
- 12
Crush kasuri methi and add to the pan.
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