Kadài Paneer
Kadai paneer - A yummy preparation of paneer. It is semi gravy with onion tomato gravy. It gets its name as the whole dish is cooked in a wok/kadai. This is a dhaba style recipe with lots of butter and ghee which i have adopted from Bharatz kitchen.
Ingredients
Paneer - 250 gms cubed
Onion - 2 medium finely chopped and 1 more layered
Tomato - 3 to 4
Capsicum - 1 cubed
Ginger 1/2 jullened
Coriander powder - 2 tsp
Jeera powder - 1 tsp
Kashmiri red chilli powder - 2 tsp
Gram flour (besan) - 3 tbsp roasted
Turmeric powder - a pinch
Ginger garlic paste - 1 tsp
Red chilli - 2
Black cardamom - 2
Green cardamom - 1
Cinnamon - 1/2 inch
Cloves - 4
Tej patta - 1
Ghee - 4 tbsp
Kasuri methi - 1 tbsp roasted
For kadai masala
Coriander seeds - 2 tsp
Fennel seeds (saunf) - 1 tsp
Jeera - 1 tsp
Pepper corn - 5 to 6
Red chilli - 2
Method
Making the kadai masala - It is always better to make fresh kadai masala.
In a thick bottomed kadai, take coriander seeds, saunf, jeera, pepper corn and broken red chillies. Dry roast them, taking care not to burn them. Roast them till you get a aroma. Now remove from heat, allow it to cool and powder it using mortar and pestle. Grinding using a blender is also fine.
The paneer should be kept outside in room temperature atleast for half an hour. Remember the whole cooking has to be on low flame and done slowly.
Cut the tomatoes and blend it into a puree using blender.
Now take a kadai. Add 2 red chilli, black and green cardamon,cloves Tej patta and cinnamon. Dry roast it for 2 minutes. Add about 2 tbsp of ghee. Now add the finely chopped onions and saute it till it becomes brown. Now add a pinch of turmeric and a tsp of ginger garlic paste. Cook it till the raw smell goes. Now add the tomatoes and salt. The logic of adding salt now is that, it fastens the cooking of tomatoes. Saute it till the tomatoes changes colour and leaves oil (almost 10 minutes). You can add few spooa of water if needed.
Now add 2 tbsp of the kadai masala. Also add the coriander powder, jeera powder, Kashmiri red chilli powder and roasted gram flour. Roast it for a minute and add the layered onion and capsicum. Cook it for 2 to 3 minutes. Add little water. Add the paneer and cook for a minute. Finally add the roasted kasuri methi and julliened ginger. Close the lid and allow it to cook for about 3 to 5 minutes. Add a dollop of butter and remove from heat.
Serve hot with chapati/naan or jeera rice.
Ingredients
Paneer - 250 gms cubed
Onion - 2 medium finely chopped and 1 more layered
Tomato - 3 to 4
Capsicum - 1 cubed
Ginger 1/2 jullened
Coriander powder - 2 tsp
Jeera powder - 1 tsp
Kashmiri red chilli powder - 2 tsp
Gram flour (besan) - 3 tbsp roasted
Turmeric powder - a pinch
Ginger garlic paste - 1 tsp
Red chilli - 2
Black cardamom - 2
Green cardamom - 1
Cinnamon - 1/2 inch
Cloves - 4
Tej patta - 1
Ghee - 4 tbsp
Kasuri methi - 1 tbsp roasted
For kadai masala
Coriander seeds - 2 tsp
Fennel seeds (saunf) - 1 tsp
Jeera - 1 tsp
Pepper corn - 5 to 6
Red chilli - 2
Method
Making the kadai masala - It is always better to make fresh kadai masala.
In a thick bottomed kadai, take coriander seeds, saunf, jeera, pepper corn and broken red chillies. Dry roast them, taking care not to burn them. Roast them till you get a aroma. Now remove from heat, allow it to cool and powder it using mortar and pestle. Grinding using a blender is also fine.
The paneer should be kept outside in room temperature atleast for half an hour. Remember the whole cooking has to be on low flame and done slowly.
Cut the tomatoes and blend it into a puree using blender.
Now take a kadai. Add 2 red chilli, black and green cardamon,cloves Tej patta and cinnamon. Dry roast it for 2 minutes. Add about 2 tbsp of ghee. Now add the finely chopped onions and saute it till it becomes brown. Now add a pinch of turmeric and a tsp of ginger garlic paste. Cook it till the raw smell goes. Now add the tomatoes and salt. The logic of adding salt now is that, it fastens the cooking of tomatoes. Saute it till the tomatoes changes colour and leaves oil (almost 10 minutes). You can add few spooa of water if needed.
Now add 2 tbsp of the kadai masala. Also add the coriander powder, jeera powder, Kashmiri red chilli powder and roasted gram flour. Roast it for a minute and add the layered onion and capsicum. Cook it for 2 to 3 minutes. Add little water. Add the paneer and cook for a minute. Finally add the roasted kasuri methi and julliened ginger. Close the lid and allow it to cook for about 3 to 5 minutes. Add a dollop of butter and remove from heat.
Serve hot with chapati/naan or jeera rice.
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