Kadhai Paneer
-
3 Tbsp
Coriander seeds
-
1 Tbsp
Cumin seeds
-
1.5 Tsp
Fennel seeds
-
1/2 Tsp
Cloves
-
6
Cardamom
-
1/2 Tsp
Peppercorns
-
1
Bay leaves
-
2 Tbsp
Oil
-
1
Onions
-
3
Tomatoes
-
1 Tsp
Salt
Gravy
-
2 Tbsp
Butter
-
1
Bay leaves
-
4
Dry red chillies
-
1.5 Tbsp
Garlic
-
1 inch
Ginger
-
4 slit
Green chillies
-
1
Onions
-
1
Capsicum
-
1
Bell pepper(red/yellow)
-
1/2Tsp
Turmeric
-
1.5 Tsp
Salt
-
3 Tsp
Kashmiri red chilli powder
-
1 cup
Water
-
1 Tsp
Cream
-
400 gm
Paneer
-
3 TbspCoriander seeds
-
1 TbspCumin seeds
-
1.5 TspFennel seeds
-
1/2 TspCloves
-
6Cardamom
-
1/2 TspPeppercorns
-
1Bay leaves
-
2 TbspOil
-
1Onions
-
3Tomatoes
-
1 TspSalt
-
2 TbspButter
-
1Bay leaves
-
4Dry red chillies
-
1.5 TbspGarlic
-
1 inchGinger
-
4 slitGreen chillies
-
1Onions
-
1Capsicum
-
1Bell pepper(red/yellow)
-
1/2TspTurmeric
-
1.5 TspSalt
-
3 TspKashmiri red chilli powder
-
1 cupWater
-
1 TspCream
-
400 gmPaneer
Gravy
Preparation:
1. Take all the dry spices mentioned above and dry roast them on low flame till fragrant.
2. Let them cool and then grind them into a coarse powder.
3. In a kadhai, add some vegetable oil and heat it on medium to high flame.
4. Add onions and cook until translucent or light brown.
5. Add tomatoes and salt.
6. Cook until the tomatoes are properly cooked.
7. Let this mix cool.
8. Once cooled add it to a grinder and grind it into a fine paste. Keep aside.
For Gravy:
1. In the same pan add butter, bay leaf and dry red chillies. Cook for 30 seconds.
2. Add garlic, ginger and green chillies. Cook for about 2 to 3 minutes.
3. Add capsicum and cook until they are soft.
4. Add onions & bell peppers and cook for 2 to 3 minutes.
5. Add onion & tomato paste, salt, turmeric, Kashmiri red chilli powder and the roasted dry spice blend you prepared before. Cook well .
6. Add cream, water & paneer to the mic. Cover with lid and cook on low flame for 10 minutes.
TO SERVE
Remove to a dish, garnish with ginger juliennes and coriander, serve with naan or paratha.
Preparation:
1. Take all the dry spices mentioned above and dry roast them on low flame till fragrant.
2. Let them cool and then grind them into a coarse powder.
3. In a kadhai, add some vegetable oil and heat it on medium to high flame.
4. Add onions and cook until translucent or light brown.
5. Add tomatoes and salt.
6. Cook until the tomatoes are properly cooked.
7. Let this mix cool.
8. Once cooled add it to a grinder and grind it into a fine paste. Keep aside.
For Gravy:
1. In the same pan add butter, bay leaf and dry red chillies. Cook for 30 seconds.
2. Add garlic, ginger and green chillies. Cook for about 2 to 3 minutes.
3. Add capsicum and cook until they are soft.
4. Add onions & bell peppers and cook for 2 to 3 minutes.
5. Add onion & tomato paste, salt, turmeric, Kashmiri red chilli powder and the roasted dry spice blend you prepared before. Cook well .
6. Add cream, water & paneer to the mic. Cover with lid and cook on low flame for 10 minutes.
TO SERVE
Remove to a dish, garnish with ginger juliennes and coriander, serve with naan or paratha.


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