Serves 1
Directions
- 1Place a non-stick pan on the gas.
- 2Add one teaspoon of cumin seeds, four to five green cardamoms, one teaspoon of fennel seeds, and 10-12 cashews to the pan.
- 3Dry roast these ingredients on medium flame, ensuring they do not burn.
- 4Once dry roasted, add four medium-sized, long-sliced onions to the pan.
- 5Add four to five peeled garlic cloves and four to five green chilies.
- 6Roast everything well for about one minute, then add some salt.
- 7Add four long-sliced tomatoes to the mixture.
- 8Mix well and cover the pan, letting it cook for about two minutes until the tomatoes soften.
- 9After two minutes, remove the lid and turn off the gas.
- 10Let the entire mixture cool down.
- 11Once cooled, transfer the mixture to a mixer jar and blend it into a smooth paste.
- 12Transfer the paste back to the same pan and place it on the gas.
- 13Mix the paste well.
- 14Add two teaspoons of coriander powder, one teaspoon of turmeric powder, one teaspoon of red chili powder, and one teaspoon of kasoori methi.
- 15Mix all the spices thoroughly with the paste.
- 16Add three medium-sized sliced capsicums to the mixture.
- 17Mix well with the spices and cover the pan, cooking for three to four minutes on medium flame.
- 18After three to four minutes, remove the lid and mix everything again.
- 19Add 500 grams of paneer cut into cubes.
- 20Mix the paneer well with all the spices, ensuring it is fully coated.
- 21Cover the pan and cook for five minutes on medium flame.
- 22After five minutes, remove the lid and add one to one and a half glasses of water.
- 23Mix everything well and cover the pan, cooking for 10 to 15 minutes on medium flame.
- 24After 10 to 15 minutes, remove the lid and add two teaspoons of gram flour (besan).
- 25Add one teaspoon of garam masala.
- 26Mix everything well to ensure the besan is fully incorporated without lumps.
- 27Cover the pan and cook for two minutes to remove the raw taste of the besan.
- 28Turn off the gas.
- 29Add half a cup of coconut milk and one teaspoon of kasoori methi.
- 30Serve the hot Kadai Paneer with roti, rice, or naan.
Ingredients
- 1 teaspoon cumin seeds
- 4 to 5 green cardamom
- 1 teaspoon fennel seeds
- 10 to 12 cashews
- 4 medium sized onions, sliced lengthwise
- 4 to 5 garlic cloves, peeled
- 4 to 5 green chilies
- salt
- 4 tomatoes, sliced lengthwise
- 2 teaspoons coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon kasoori methi
- 3 medium sized capsicum, sliced
- 500 grams paneer, cut into cubes
- 1 to 1.5 glasses water
- 2 teaspoons gram flour (besan)
- 1 teaspoon garam masala
- 0.5 cup coconut milk
- 1 teaspoon kasoori methi
Equipment
non-stick panmixer jargas stove
Tips
- Dry roast spices on medium flame, ensuring they don't burn.
- Adding salt to onions helps release moisture and prevents sticking.
- Covering the tomatoes helps them soften quickly.
- Allow the mixture to cool completely before blending for a smooth paste.
- Add water according to desired consistency.
- Mix besan well to avoid lumps in the gravy.
- Coconut milk is used as a healthy replacement for cream.
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