Thursday, 27 September 2012

Kadai Paneer



1 1/2 cups paneer (cottage cheese)
cut into 37 mm. (1 1/2“) cubes
oil for deep-frying(not mandatory)
1 tbsp oil
1/2 cup finely chopped onions

For Kadai Gravy
1 tsp coriander-cumin seeds (dhania-jeera) powder

4 medium size tomatoes(cut into small pcs)

2 tsp tomato puree1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1/2 tsp garam masala
1/4 tsp dried fenugreek leaves (kasuri methi)
1/2 cup sliced capsicum
salt to taste
a pinch of sugar
1/2 cup fresh cream ( add at last)

For The Garnish
1 tbsp chopped coriander (dhania)


 1.Heat the oil in a kadhai then add roasted dry red chilly and dhaniya powder into oil/ghee      
   now add chopped tomatoes saute till they left oil add other spices then cook well.
2. Heat the oil in a kadhai and deep-fry the paneer pieces till they turn light brown in colour. Drain on   
   absorbent paper and place in lukewarm water for 10 minutes.
3. Heat the oil in a kadhai, add the onions and sauté on a medium flame till they turn translucent for   
   approx. 3 to 4 minutes.
4.Add the kadhai gravy, sauté on a medium flame for another minute.
5.Add the capsicum, 1 cup water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring once in between.
6.Add the paneer, salt and cook on a slow flame for another 2 to 3 minutes.
7.Add the cream, mix well and serve hot garnished with coriander.

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