Kadai Paneer
Kadai paneer is one of my most
favourite paneer dish its tangy and creamy.
Its traditionally made in wok (kadai).
There are so many kadai
panneer recipes, but this is my very favourite one.
I added evaporated milk
since I didn't have cream in my fridge and for a twist i also added kasturi
methi/fenugreek leaves, I love😍 the aroma of katuri methi whenever I add
in my dishes. 😍😍
Its great with pulao or phulka.
Preparation time -45 minute
Serving-5
Ingredients:🕰
Kadai Masala -Dry Roast and Grind
1 tbsp Cumin seeds
1 tbsp Coriander seeds
1 tsp Fennel seeds
1 tsp Whole Black pepper
200 gram Paneer cut into cubes
1 big red pepper cubed
1 Green chilli chopped
3 Chopped onion
3 Big Red Tomatoes
1 inch Ginger chopped
4 cloves of garlic
1/2 tsp Turmeric powder
1 tsp Red chilli powder
1 tsp Garam masala powder
3 to 4 TBS
3 tbsp Ghee /oil
Salt to taste
2 tsp Kasturi methi /dried fenugreek leaves
Chopped coriander leaves
Homemade Kadai Masala
Dry roast the spices in medium flame .keep stirring constantly.
Remove it to a bowl and let it cool completely
once cooled , grind into powder.
1.Heat a wok add Ghee or oil , add garlic and ginger and fry it for few seconds.
stir until the raw aroma disappears, then add onion, fry the onions saute until transparent.
Add green chilli and chopped tomato and fry the tomato till it turns soft, add little salt to cook the tomato faster.
Turn off the flame and let it cool down completely.
2.Blend the dry spices in a grinder without adding any water.
Heat the same pan, add oil or ghee add bell pepper fry for 2 mins
Add red chilli powder and turmeric powder into the hot oil.then add the masala paste
fry the masala for a minute on medium flame.Add the roasted masala powder, mix it and fry it for another minute.
3. Add paneer and salt to taste(we already used little salt at the time of onion, tomato fry).
Add 1/2 glass of water and stir it properly. add cream or evaporated milk
4. Finally add garam masala powder, and kasturi leaves crushed it and sprinkle on the kadai and cook it for 2 minutes on low flame.
Add chopped coriander leaves and turn off the flame.
Recipe adapted from:kabita's kitchen
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