Kadhai Paneer
Directions
- 1Heat 100ml of clarified butter in a kadhai. Add 1 tbsp cumin seeds, 1 bay leaf and saute 3-4 chopped onions until they change their color.
- 2Add 1 tbsp chopped garlic, 8-10 black peppercorns, 2 dried red chillies, 1 tbsp fennel seeds, 1 tbsp coriander seeds, 1 tbsp cumin seeds, and salt.
- 3Dry roast all spices, then grind them. In the same kadhai, add 2 chopped tomatoes and 2 pureed tomatoes.
- 4Add 1 tbsp chopped green chilies and salt to taste.
- 5Cover and cook for 3-4 minutes on medium flame.
- 6Add 1 tsp turmeric powder, 1 tsp coriander powder, 1 tsp cumin seed powder, and 1 tsp red chili powder.
- 7Add a splash of water and mix well. Add 2 tbsp of curd and stir continuously.
- 8Check the masala, then add hot water.
- 9In another pan, heat clarified butter and saute 1 cup diced onions, 1 cup diced yellow bell peppers, 1 cup diced green bell peppers, and 1 cup tomatoes.
- 10Add 1 cup cottage cheese, 1 tbsp kadhai masala, salt, and turmeric powder.
- 11Add the sauteed vegetables to the tampering. Mix with a light hand.
- 12Add roasted fenugreek leaves, garam masala, and fresh cream. Stir it well.
Ingredients
- 100 ml clarified butter
- 1 tablespoon cumin seeds
- 1 bay leaf
- 3 chopped onions
- 1 tablespoon chopped garlic
- 8 black peppercorns
- 2 dried red chillies
- 1 tablespoon fennel seeds
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon salt
- 2 chopped tomatoes
- 2 pureed tomatoes
- 1 tablespoon chopped green chillies
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin seed powder
- 1 teaspoon red chilli powder
- 1 tablespoon kadhai masala
- 1 splash water
- 2 tablespoons curd
- 1 cup diced onions
- 1 cup diced yellow bell peppers
- 1 cup diced green bell peppers
- 1 cup tomatoes
- 1 cup cottage cheese
- 1 tablespoon kadhai masala
- 1 tablespoon salt
- 1 tablespoon turmeric powder
- 1 tablespoon roasted fenugreek leaves
- 1 tablespoon garam masala
- 1 cup fresh cream
Equipment
kadhaipanspoongrinder
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