Paneer Kadai
Paneer dunked in spicy onion & tomato gravy
Paneer Kadai
Description
Paneer dunked in spicy onion & tomato gravyIngredients
Spice powders
Serving suggestions
Instructions
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Wash capsicum and cut into medium cubes. Slit the green chillies. Peel and cube onions and grind to a paste. Grind about 2 tbsp cashew to a paste with little water if adding.
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Heat 1-2 tsp oil in a thick bottom pan/ non stick pan (else paneer will stick to pan), sauté together capsicum, slit chillies, paneer cubes and 1 tsp kasuri methi lightly till you get the aroma of capsicum. Remove and set aside.
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To make gravy, heat 3 to 4 tbsp oil in a saucepan or kadai. Add onion paste and fry till oil starts to separate. Add ginger garlic paste, chopped dry red chilli and fry 1 minute.
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Add turmeric, coriander powder, chilli powder/ kadai masala if adding, sauté 30 seconds.
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Add tomato puree. Mix and sauté for 5 mins or till oil separates.
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Add cashew paste if adding, little water for some gravy and cook for a minute.
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Add fried paneer-capsicum, salt, ½ tsp sugar, kasuri methi, garam masala. Stir and simmer for few mins. Do not cook for too long.
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Lastly add cream if adding, mix once and remove from heat.
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Serve hot with naan, kulchas, tandoori rotis, phulkas, roomali rotils, chapathis. Or try serving on top of toasted bread too!
Note
For homemade kadai masala, heat 1 tbsp oil (or dry roast) and fry 1 tbsp coriander seeds and 4 to 5 whole kashmiri dry red chillies till aroma emits/ roasted lightly. Remove from heat, cool and grind to coarse powder without water. Add to kadai gravy as per taste. In that case adjust/ add chilli and coriander powder only if needed.
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