30 November 2016

Kadai Paneer


250 gms paneer
3 onions , finely chopped
2 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp garam masala
1 tsp dried fenugreek leaves (kasuri methi)
5 medium sized tomatoes
1 capsicum , shredded
100 gms fresh cream
a pinch of sugar
3 tbsp ghee or refined
salt to taste
ghee or refined for deep-frying

To Be Ground Into A Paste
4 garlic (lehsun) cloves
12 mm (1/2") piece ginger (adrak)


  1. Cut the paneer into wide strips and deep fry lightly in ghee. Place in lukewarm water.
  2. Put the tomatoes in hot water for 10 minutes. Remove and blend into a puree.
  3. Heat 3 tablespoons of ghee and fry the onions until golden. Add the paste and fry for 1/2 minute.
  4. Add the coriander-cumin seed powder, turmeric and chilli powders, garam masala and kasuri methi and fry again for 1 minute.
  5. Add the tomato puree and capsicum, cover and cook for 4 to 5 minutes.
  6. Add the paneer and salt and cook for 2 to 3 minutes.
  7. Finally, add the cream and sugar and serve hot.


No comments:

Post a Comment


DAHI BHINDI Ingredients ...