Kadai Paneer
Ingredients
For Kadai Masala
- 3-4 tsp Coriander Seeds
- 5-6 Dry Red Chilies
For Kadai Paneer
- 2 medium Tomato
- 1 medium Onion
- 1 small Capsicum
- 1 Green Chili
- 150 gms Paneer
- 1 1/2 tbsp Butter
- 1 tbsp Tomato Puree
- 4 tsp fresh Cream
- 1 tsp Red Chili Powder
- 3 tsp Kadai Masala
- 3 tsp Ginger-Garlic Paste
- 1 tsp Cumin Seeds
- 1 tsp Garam Masala
- 1 tsp Kasuri Methi
- Salt to taste
Instructions
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First off for the kadai masala, take the coriander seeds, dry red chilies and toast them on a hot skillet, till they release their fragrance.
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Let them cool down and transfer to a grinder. Pulse them to a smooth powder. And reserve
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Julienne the capsicum into this slices and dice up the veggies finely.
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Heat up a pan on a medium flame, pour in half of the butter and sprinkle over it cumin seeds, let them crackle.
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Add in the onions and saute for a couple of minutes
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Add in the ginger-garlic paste and saute.
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Add in the green chili and saute.
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Add in the kadai masala and red chili powder and mix well for 30 sec or so, be careful as to not burn the masalas.
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Add in the chopped tomatoes, and saute till all the water has evaporated from them and you see oil on the pan.
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Add in the tomato puree and saute for 3-4 minutes. Meanwhile as the tomato base is reducing down, take the rest of the butter in a separate pan and lightly fry the paneer.Till the pieces get a little bit of color.
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In the tomato base add in the desired amount of water, mix well and let it come to a boil.Add in the garam masala and kasuri methi, mix well.Add in the capsicum, mix.Add in the paneer pieces including the butter they were fried in. Cook for 4-5 minutes.
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To finish off drizzle in some fresh cream to offset the tanginess of the tomatoes. And garnish it with some coriander leaves.
