Kadhai Paneer

Kadhai masala

Ingredients:

• KASHMIRI RED CHILLI 2 NOS.
• CUMIN SEEDS 2 TSP
• CORIANDER SEEDS |2 TBSP
• FENNEL SEEDS 2 TSP
• BLACK PEPPERCORNS 8-10 NOS.

Method:

1. Set a pan over high flame & once it gets hot set the flame to low.
2. Add all the whole spices into the pan & dry roast them while stirring them continuously until they get fragrant.
3. Transfer them into a bowl once fragrant & let them cool down completely.
4. Further add them into a mixer grinder jar or a mortar & grind the spices coarsely, make sure that you don’t end up making a fine powder of the spices.
5. Your fresh kadhai masala is ready.

Veggies & Paneer

Ingredients:

• CAPSICUM 1 NO.
• ONION 1 NO. (PEELED)
• TOMATO 2 NOS.
• PANEER 500 GRAMS (BLOCK)

Method:

1. Cut the veggies & paneer into dices & cubes or triangles according to your preference & keep them in bowls to be tossed further in the recipe.
2. Make sure you chop & utilise the trimmings of onion & tomato in the gravy.

Gravy

Ingredients:

• GHEE 4-5 TBSP
• CUMIN SEEDS 1 TSP
• ONION 2 NOS. + REMAINS (CHOPPED)
• GARLIC 3 TBSP (CHOPPED)
• GINGER 2 TBSP (CHOPPED)
• POWDERED SPICES
• TURMERIC POWDER 1/2 TSP
• KASHMIRI RED CHILLI POWDER 2 TBSP
• CORIANDER POWDER 1 TBSP
• KADAI MASALA 3 TBSP
• GREEN CHILLI 3-4 (CHOPPED)
• HOT WATER AS REQUIRED
• TOMATO 5 NOS. & REMAINS (CHOPPED)
• SALT TO TASTE
• HOT WATER AS REQUIRED

Method:

1. Set a kadhai over high flame & once it gets hot add the ghee & let it heat as well.
2. Once the ghee gets hot add cumin seeds, onion, now stir & cook until the onions turn light golden brown.
3. Add garlic & ginger once the onions turn light golden brown & continue to cook until the onions turn golden brown.
4. Further add in all the powdered spices along with the chopped green chillies, stir well & add hot water, continue to cook until the ghee is released.
5. Once the ghee separates add tomatoes & salt, stir well & cook until the tomatoes get mushy & the ghee gets separated, this process will take upto 25 minutes.
6. To cook the tomatoes faster you can use a potato masher to mash all the tomato.
7. If the gravy becomes dry while cooking it, add hot water & continue to cook it further.
8. Once the tomatoes have cooked completely & the ghee is separated taste & adjust salt.
9. Your gravy for kadhai paneer is ready.

Final cooking

Ingredients:

• GHEE 1 TBSP
• SALT A PINCH
• KADAI MASALA 1 TBSP
• FRESH CORIANDER A LARGE HANDFUL
• GINGER A SMALL HANDFUL (JULIENNE)
• FRESH CREAM 2-3 TBSP (OPTIONAL)
• KASURI METHI A PINCH
• FRESH CORIANDER A SMALL HANDFUL (CHOPPED)

Method:

1. Set a wok over high heat, once it gets hot add ghee & let it heat nicely.
2. Further add all the cut veggies & toss over high flame for a minute.
3. Then add the paneer along with salt & kadhai masala, toss the paneer over high flame briefly to slightly fry it in the oil.
4. Further add the prepared gravy & stir gently to avoid the paneer from breaking.
5. Once the paneer & veggies are mixed nicely in the gravy, add fresh coriander & julienned ginger, stir & cook for 1-2 minutes then add fresh cream & kasuri methi, stir gently & finally add some more fresh coriander from the top.
6. Your kadhai paneer is ready, serve hot it with tandoori rotis.