Subscibe via Email

Monday, November 24, 2014

Kadahi Paneer


250 gms Paneer (cottage cheese), cut into 1-inch cubes
2 tablespoons Dry Coriander Seeds
2 Dry Red Kashmiri Chillies

1 Green Cardamom
a small piece cinnamon
2 medium Capsicums, chopped into 1-inch pieces
3 medium Tomatoes, finely chopped
2 medium Onions, finely chopped
1 tablespoon Ginger-Garlic Paste
1/2 teaspoon Red Chili Powder
2 tablespoons Tomato Puree, optional
2 teaspoons Dry Fenugreek Leaves (kasuri methi)
3 tablespoons Cooking Oil or Ghee (clarified butter)
2 tablespoons Fresh Cream, optional
1/3 cup Water
Salt, to taste


first dry roast the coriander, cardamom, cinnamon and dry kashmiri red chilies in a pan on a low flame til 1 min and cool n grind them..
in a pan heat oil or ghee. then add the ginger garlic paste and saute till their raw aroma gone.
add onion, saute well, add tomatoes and cook until tender, crush properly, when it leaves oil add prepared powder and tomato puree..cook again until oil separates.
add capsicum and 1/4 cup water..cook until capsicums are done..mix well add paneer pieces and Kasturi methi.. boil..add cream at end give 1 boil and your kadai paneer is ready..

No comments:

Post a Comment