16 February, 2015
Kadai Paneer
Ingredients: (For paste)
- Onion—1 big size
- Tomato—2 medium size
- Cardamom–3 pieces
- Cashew nuts—–8 to 10
- Roasted chana (daliya )—-1/4 cup
- Small ginger piece 1
- Red chili powder—1 1/2 teaspoon
- Dry coriander powder —1 teaspoon
- Cumin powder——1/2 teaspoon
- Garam masala –1/2 teaspoon
Ingredients: (For vegetable)
- Butter —1 teaspoon
- Oil or ghee—-11/2 teaspoon
- Bay leaf–1
- Salt to taste
- Dry red whole chilli –1
- Tomato ketchup —1 teaspoon
- Kitchen king masala–1 teaspoon
- Kasuri methi—1 1/2 teaspoon
- Chopped paneer——1/4 cup
- Curd –2 teaspoon
- Coriander leaves and tomato slice for garnishingRecipe:
- Take all paste ingredients in food processor and make smooth paste. Heat butter or oil in a pan.
- Add bay leaf and whole red chili.
- Saute and add the paste. Saute paste till oil releases from it then add 1/2 cup water, salt, pinch of turmeric powder,tomato ketchup, Kitchen king masala, red chili powder and cook for 2 min.
- Fry or saute paneer pieces in little oil and keep in water so it become soft for long time. Add curd in gravy and add paneer.
- Cook only for 1 min and remove from heat, add kasuri methi and garnish with coriander leaves and tomato slice.
- Cream also can be use for garnishing.
Note: Gravy can be stored in deep freeze for one month.
Note: Jains can avoid onions.
For any questions or help please send us an email at lovefoodrasoi@gmail.com