Ingredients and Method to make Kadai Paneer
14 oz paneer ( approx 400 gms) cut into cubes
3 medium tomatoes cut fine
1 large onion cut fine
1/2 tsp minced garlic
1/2 tsp minced ginger
1 tsp + 1/4 tsp kasuri methi ( dried fenugreek leaves)
1 tsp Garam masala (can be substituted with any other curry powder)
To make your own Garam masala check out this post
2 tbsp clarified butter / ghee / nei
Salt to taste
1/4 tsp turmeric powder
1/4 tsp chili powder ( or to taste)
Dry roast and grind to a fine powder
2 tsp coriander seeds (dhania/ kothamalli virai )
2 whole dry red chilies (or to taste)
Dry roast coriander seeds and whole dry red chilies for a minute or so until it turns aromatic. Remove from heat, cool to room temperature and grind to a fine powder. Keep this powder aside.
Heat clarified butter in a heavy bottomed pan, add onions and sauté until onions are transparent. Add minced ginger and garlic and stir a few times.
Add tomatoes and 1/4 tsp salt and stir until tomatoes are cooked , soft and mushy. Adding a pinch of salt helps to cook tomatoes faster. When the tomatoes are cooked, add 1 tsp kasuri methi ( reserve the 1/4 tsp for adding at the end), Garam masala and the powdered coriander chili powder and stir a few times.
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Remove from heat, cool and purée this mixture until smooth. Add the purée back to the pan, add turmeric powder, chili powder, kasuri methi and salt to taste, water as required to get required consistency and paneer cubes. Simmer this mixture for a few minutes, until the favors mingle and the paneer is softer.
Remove from heat and serve hot with any kind of flat bread like phulka/ naan/ roti or with jeera rice/ plain steamed rice and dhal on the side.
14 oz paneer ( approx 400 gms) cut into cubes
3 medium tomatoes cut fine
1 large onion cut fine
1/2 tsp minced garlic
1/2 tsp minced ginger
1 tsp + 1/4 tsp kasuri methi ( dried fenugreek leaves)
1 tsp Garam masala (can be substituted with any other curry powder)
To make your own Garam masala check out this post
2 tbsp clarified butter / ghee / nei
Salt to taste
1/4 tsp turmeric powder
1/4 tsp chili powder ( or to taste)
Dry roast and grind to a fine powder
2 tsp coriander seeds (dhania/ kothamalli virai )
2 whole dry red chilies (or to taste)
Dry roast coriander seeds and whole dry red chilies for a minute or so until it turns aromatic. Remove from heat, cool to room temperature and grind to a fine powder. Keep this powder aside.
Heat clarified butter in a heavy bottomed pan, add onions and sauté until onions are transparent. Add minced ginger and garlic and stir a few times.
Add tomatoes and 1/4 tsp salt and stir until tomatoes are cooked , soft and mushy. Adding a pinch of salt helps to cook tomatoes faster. When the tomatoes are cooked, add 1 tsp kasuri methi ( reserve the 1/4 tsp for adding at the end), Garam masala and the powdered coriander chili powder and stir a few times.
The copyright of this content belongs to Veginspirations.com
Remove from heat, cool and purée this mixture until smooth. Add the purée back to the pan, add turmeric powder, chili powder, kasuri methi and salt to taste, water as required to get required consistency and paneer cubes. Simmer this mixture for a few minutes, until the favors mingle and the paneer is softer.
Remove from heat and serve hot with any kind of flat bread like phulka/ naan/ roti or with jeera rice/ plain steamed rice and dhal on the side.
