Kadhai Paneer
The dish kadai paneer is a semi-dry dish that makes use of whole red chillies making it a treat for all your senses. Serve this dish in a miniature kadai with some hot coal underneath to give it the authentic kadai-fresh look!
Ingredients | |
Paneer (cottage cheese), cut into 1 inch cubes | 1 & 1/2 cups |
Oil for deep-frying | |
Butter | 2 tsp |
Dhania seeds dry roasted crushed | 1 tsp |
Ginger Garlic Paste | 1 tsp |
Chilli Powder | 1 & 1/2 tsp |
Fresh Cream | 1/4 cup |
Kasuri Methi | 1 tsp |
Salt | To taste |
Elaichi powder | 1/4 tsp |
Punjabi Garam Masala | 1/4 tsp |
Sugar | 1/2 tsp |
Chopped Dhania for the garnish | 2 tsp |
Method:
- Heat the oil in a deep non- stick kadhai and fry the paneer cubes for 3 to 4 minutes.
- Put in warm water for 15 minutes. Drain again and keep aside.
- Heat the butter in a kadhai; add the Dhania seeds and sauté for half a minute.
- Add the ginger-garlic paste and sauté for another minute.
- Add the tomatoes and sauté with ¼ cup of water for 5 minutes, while stirring occasionally.
- Add more ¼ cup of water and cook on a medium flame for another 6 to 7 minutes or till the oil separates from the gravy, while stirring occasionally.
- Add the chilli powder, cream and dried kasuri Methi leaves and salt and simmer for 2 minutes.
- Add the Paneer, Elaichi powder, Punjabi Garam Masala and sugar and cook for 2 to 3 minutes.
- Serve hot garnished with coriander (Dhania).
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