Kadhai Paneer Recipe
Indian Cuisine
Ingredients
- 1 1.5 inch Ginger
- 1 1.5 tsp coriander powder
- 2 tsp Fennel seeds
- 2 tsp Fennel seeds
- 3 medium sized Tomato
- 1 Bay leaves
- 1 tsp Black pepper
- 6 tbsp Olive Oil
- 6 medium sized Onions
- 1 1 tsp red chili powder
- 1 1 tsp Kashmiri red chili powder
- 2 1.25 cup Fresh cream - 1 half cup
- 2 tbsp Curds (yogurt)
- 1 tsp Roast dry fenugreek
- 1 1.5 tsp Garam masala
- 2 tbsp Kadahi masala
- 2 tsp coriander powder
- 10 ginger-garlic paste
- 1 tsp Cumin seeds
- 4 Dry red chillies
- 1 1.5 tsp coriander powder
- 3 Green Chilies
Instructions
- 1
Heat a pan and add the ingredients in the order of: cumin seeds, fennel seeds, whole coriander seeds, black pepper, bay leaf, dry red chili. Stir on low flame for 3-4 minutes.
- 2
Add onions to the pan and fry until they turn light brown.
- 3
Grind ginger, garlic, green chilies in a mixer jar without adding water until they form a coarse paste.
- 4
Add tomatoes to the pan with some salt and cover it on low flame for 8-10 minutes.
- 5
Cut paneer into medium pieces and add them to the pan. Fry for 1-2 minutes.
- 6
Add capsicum, onion, green chili to the pan and fry for 1 minute.
- 7
Add tomatoes to the pan with some salt and cover it on low flame for 8-10 minutes.
- 8
Grind spices in a blender until they form a smooth powder.
- 9
Heat oil or ghee in a pan and add cumin seeds. Fry until they turn brown.
- 10
Add ground spices to the pan and fry for 5-7 minutes.
- 11
Add fresh cream or curd (yogurt) to the pan and mix well. Cook on low flame for 3-4 minutes.
- 12
Add hot water as per requirement to adjust the consistency of the gravy.
- 13
Cook the gravy on low flame for 1.5-2 minutes.
- 14
Add fried paneer and vegetables, roast dry fenugreek, garam masala and kadahi masala to the pan. Mix well.
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