Paneer Kadai
Ingredients:
For Masala:
3 Tsp Coriander Seeds
1 Tsp Cumin Seeds
1 Tsp Fennel Seeds
1 Tsp Black Peppercorns
2-3 Green Cardamoms
2-3 Cloves
3-4 Kashmiri Red Chillies
Other Ingredients:
4-5 Tbsp Oil
2 medium Onions – 1 cut in slices | 1 cut in bulbs
2 medium Tomatoes, quartered
1 Tsp Ginger Garlic Paste
1 Tsp Cumin Seeds
15- 20 Cashew Nuts
250 gms Paneer, cubed
1 Green Capsicum, cut in squares
Salt to taste
1/2 Tsp Tumeric Powder
1 Tsp Kashmiri Red Chilly Powder
1 Tsp Dried Fenugreek Leaves
2-3 Cooking Cream
2-3 Tbsp Coriander Leaves, chopped
2-3 Green Chillies, slit lengthwise
Method:
Dry roast the ingredients for masala in a pan on low heat for 2 minutes and grind to a fine powder
In a pan, heat 2 Tbsp oil on medium and saute the sliced onions till translucent
Add the tomatoes with a pinch of salt to soften them. Add the cashewnuts and mix well
Add the ginger garlic paste and mix well. Cook covered till the tomatoes are soft
Turn off the heat, leave it to cool and then grind the mixture along with 1/4 cup of water to a smooth paste
In the same pan, add 1 Tbsp Oil and fry the paneer cubes on medium heat till golden brown. Keep it aside when done
Add 3 Tbsp oil to the same pan and fry the onion bulbs. Saute for a minute and then add cumin seeds and mix well
Add the capsicum and mix well. Cook for 3-4 minutes
Turn the heat to low and add the ground masala and saute for few seconds. Add the tomato and onion puree and mix well. Add the tumeric and chilli powder and mix well
Add 1/2 cup of water, mix well, cover the pan and cook on low heat for 3-4 minutes
Add salt to taste, fenugreek leaves and mix well. Close the lid and let it cook for 3-4 minutes
The oil should have separated. Then add the fresh cream and mix it well. Cover and cook for 3-4 minutes
Add a bit of water if needed to adjust consistency
Then add the paneer and gently mix it all. Cook open until the oil separates
Garnish with coriander and green chillies and serve with Naan!
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