View the video here: Kadhai Paneer / Cheese tomato
Ingredients:
• Paneer – 1 cup cubed
• Capsicum – 1 cubed
• Tomatoes – 2 tbsp cubed
• Onion – 1 chopped finely
• Red chilli powder – 1 tsp
• Garam masala powder – 1 tsp
• Dhania powder – 1/2 tsp
• Ginger garlic paste – 1 tsp
• Kasuri methi (dried fenugreek leaves) – 1 tsp
• Oil – 2 tbsp
• Green chillies – 1 chopped
• Coriander leaves – 1 tbsp chopped
• Salt – to taste
For grinding:
• Tomatoes – 4
• Coriander seeds – 1.5 tsp
• Red Chillies – 1
Method:
1. Dry roast coriander seeds and red chillies seperately and grind it with tomato to a fine paste.
2. Heat half a tsp of oil, add cubed paneer and toast it until it turns golden brown. Transfer the toasted paneer to hot water for 5mins, drain and keep aside(this is to retain the softness of the paneer). Heat remaining oil in a pan, add green chillies and ginger garlic paste saute for a minute.
3.Then add onions, tomato cubes and saute till raw smell leaves and onions turn slightly browned. Then add the tomato puree(with coriander seeds and red chillies grinded). Add chilli powder, garam masala powder and dhania powder, give a quick stir.Add required salt.
4.Add kasoori methi , Next add the capsicum and saute till its cooked but retain its crunchiness dont let it become very soft. Add 1/4 cup water and allow it to boil and thicken.
5.Once it reaches semi gravy consistency, add the paneer cubes mix well. Add chopped coriander leaves, give s quick stir and switch off.
Tips
1.Kadai paneer can be made dry kind too by adding less tomatoes and cooking until gravy is dried.
2. After toasting the paneer, transfer to hot water and take it out within 5mins and drain it else the paneer would become rubbery.
3. Dont skip the kasoori methi as it gives a nice and unique flavour to the gravy.
4. Freshly ground coriander seeds gives a nice flavour to the curry.
Recipe taken from Sharmis passions
Picture taken from I am in love with food and Its life