KADAI PANEER RECIPE

       Kadai Paneer is very famous dish in north india.It is a rich delicious food we can take with any rice items and india bread.

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Kadai Paneer Ingredients:

• 250 to 300 gms paneer/cottage cheese/0.55 to 0.66 lb of cottage cheese

• 1 small to medium capsicum/green bell pepper/0.22 lb bell pepper, julienned

• 1.5 inch ginger, chopped + 7-8 medium sized garlic, chopped, crushed in a mortar-pestle to a fine paste.

• 1 to 2 green chilies, chopped

• 2 medium sized onions, 100 gms/0.22 lb onions, finely chopped

• 7 medium to large tomatoes, 500 to 550 gms tomatoes/1.21 lb (2 tomatoes, finely chopped and 5 tomatoes, pureed in a blender)

• ¾ to 1 tsp garam masala powder

• ½ tbsp crushed kasuri methi/dry fenugreek leaves

• ½ to ¾ cup water

• 2 tbsp cream (optional)

• 2 to 3 tbsp oil or ghee or butter

• a few chopped coriander leaves for garnish

• salt as required

For the kadai masala:

• 5 tsp coriander seeds

• 4 to 5 dry kashmiri red chilies, if using any other variety of dry red chilies, then reduce to 2 to 4 depending on the heat and pungency of the chilies

Kadai Paneer Preparation:

• first roast the coriander and dry kashmiri red chilies in a pan on a low flame till aromatic.

• when the spices cool, grind both of them in a grinder to a semi fine powder. keep aside.

• finely chop the onions. julienne (cut into very thin strips) the capscium/green bell pepper.

• finely chop 2 tomatoes. roughly chop 5 tomatoes and add them to the blender. make a puree of the tomatoes. keep the tomato puree aside.

• crush the ginger-garlic to a fine paste in a mortar-pestle.

• in a pan heat oil or ghee or butter. then add the ginger-garlic paste and saute till their raw aroma disappears.

• then add the chopped onions and saute till transparent.

• add the ground coriander and kashmiri red chilli powder that we made. also add green chilies.

• stir well and saute for few seconds. add the tomatoes and saute for 2 to 3 mins. then add tomato puree.

• stir well and continue to saute till you see oil leaving the sides. about 9 to 10 mins on a low flame.

• add the capsicum/green bell pepper julienne. stir and simmer for 2 to 3 minutes on a low to medium flame.

• add water and salt and continue to simmer for some 7 to 8 minutes.

• later add crushed kasuri methi/dry fenugreek leaves and garam masala powder and stir.

• add the paneer cubes or slices. stir gently. cook the paneer for about 2 to 3 mins.

• you can also 2 tbsp of cream toward the end. just stir the cream gently in the gravy.

• garnish with chopped coriander leaves and serve kadai paneer gravy with rotis, naan, steamed rice or jeera rice.