Kadai Paneer | Simple Vegetarian Khana With Chef Saurabh | Sanjeev Kapoor Khazana

Kadai Paneer: the much- loved punjabi sabzi with a lot of fanfare about it, and rightfully so. The decadent, creamy curry will take your breath away.

KADAI PANEER

Ingredients

250 grams cottage cheese (paneer), cut into ½ inch cubes
2 tablespoons kadai masala
1 tablespoon oil
1 tablespoon butter
2 medium onions, finely chopped
2 medium tomatoes, finely chopped
1 tablespoon ginger-garlic paste
½ teaspoon turmeric powder
1½ teaspoons red chilli powder
1 teaspoon coriander powder
1 cup tomato puree
Salt to taste
¼ cup cashewnut-melon seed paste
1 medium green capsicum, deseeded and cut into 1 inch cubes
1 medium tomato, deseeded and cut into 1 inch cubes
1 large onion, cut into cubes
½ teaspoon garam masala powder
1 teaspoon dried fenugreek leaves (kasuri methi)
1 tablespoon fresh cream + for drizzling
Ginger juliennes for garnishing

Method

1. Heat oil and butter in a non-stick pan. Add 2 tablespoons kadai masala and sauté for 1 minute.
2. Add chopped onions and sauté till golden brown. Add tomato and sauté till soft. Add ginger-garlic paste and sauté for 1 minute.
3. Add turmeric powder, chilli powder and coriander powder and sauté for 1 minute. Add tomato puree, mix and cook till the oil separates.
4. Add salt and cashewnut-melon seed paste, mix well and sauté for 3-4 minutes.
5. Add remaining kadai masala, capsicum, tomatoes and onions, mix well and sauté for 1-2 minutes.
6. Add little water and mix. Add garam masala powder and mix for 1 minute. Add cottage cheese, mix lightly and cook for 1 minute.
7. Add dried fenugreek leaves and mix. Switch off heat, add cream and mix well.
8. Drizzle some more cream on top, garnish with ginger juliennes and serve hot.


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