Kadai Paneer Curry
Paneer contains a lot of vitamins in varying quantities. These vitamins play an important role in giving the kid a strong immune system.
Ingredients
- For Kadai Masala:
- 2 tbsp Coriander (dhanya) seeds
- 2 Dried Red chilli
- ¾ tsp Fennel seeds (saunf) (optional)
- For Kadai Paneer Gravy:
- 1 cup Onion chopped
- 1 cup Tomato chopped
- 8 Cashew nuts
- 1 tsp Ginger Garlic Paste
- ½ tsp Red chilli powder
- ½ tsp Garam Masala
- ¾ tsp Kasuri methi
- To taste Salt
- ½ to 1 tsp Ginger Julienne
- 2 tbsp Coriander leaves, chopped
- 2 tbsp Oil
- ¾ to 1 cup Water
- Other Ingredients:
- 1 medium Onion (optional) cut in cubes
- ½ cup Capsicum
- 250 grams Paneer
Instructions
- Preparation:
- In a small grinder jar add red chillies, fennel seeds (optional) and coriander seeds. Make a fine powder and keep aside.
- Heat ½ tsp oil in a pan and add one cup onion and cashew nuts. Saute them on a medium high flame until the onions turn transparent or pink.
- Add one cup tomatoes and saute until completely mushy.
- Cool this completely and add this to a blender jar. Blend to a smooth pure or paste. Set this aside.
- In the same pan add ½ tsp oil and heat it. Saute cubed onion and capsicum on the highest flame until half fried. They must be slightly tender and crunchy.
- Add paneer and toss for 1 to 2 minutes. Set all these aside. Do not over fry these.
- How to make kadai paneer:
- Heat 1 tbsp oil and saute 1 tsp ginger garlic paste until the raw smell goes off.
- Next transfer the ground kadai masala and saute for 2-3 minutes until it turns fragrant. Ensure the raw flavour has gone from the masala.
- Add the ground onion tomato paste and saute for 2 mins.
- Next add garam masala and red chilli powder. Saute for another 2 mins until the masala turns fragrant.
- Pour ¾ cups of water and salt. Allow it to boil until the gravy thickens and traces of oil appears on the top.
- Then crush and add kasuri methi. Stir well again, taste test the gravy and add more salt it needed.
- Add the sautéed paneer, capsicum and onions.
- Stir well and finally add ginger juliennes and coriander leaves.
- Cover and rest for 2 minutes. Transfer to a serving bowl and rest for at least 15 mins for the paneer to observe the flavour.
Notes
Serving Tip: Enjoy this kadai paneer with roti, paratha or jeera rice.
