Description
Paneer and capsicum cubes cooked in an onion-tomato gravy flavored with special Kadhai Masala!
Ingredients
Scale
For Kadhai Masala:
- 2 tbsp Cumin
- 2 tbsp Peppercorns
- 2 tbsp Coriander seeds
- 3 Dry red chilies
For Kadhai Gravy:
- 2 tbsp Butter
- 1 tbsp Oil
- 1 Bayleaf
- 1 cup Onion, finely chopped
- 1 tbsp Ginger, finely chopped
- 1 tbsp Garlic, finely chopped
- 1 cup Tomato, finely chopped
- 1/2 tsp Turmeric powder
- 1 tsp Kashmiri red chili powder
- 1 tbsp Coriander powder
- 1 cup Tomato, pureed
- Salt, to taste
- 1/8 cup Water
- 1 tbsp Dry Fenugreek leaves
- Coriander leaves, to garnish
For Paneer:
- 1 tbsp oil
- 1/4 cup Onion, diced
- 1/4 cup Tomato, defleshed and diced
- 1/4 cup Green Bellpepper, diced
- 200 gms Paneer, cubed
- Salt, to taste
Instructions
- Heat oil and butter in a pan.
- To this add a bay leaf and finely chopped onions.
- Once the onions are browned, add Kashmiri Red Chili powder, chopped ginger and garlic.
- Once they are sauteed, add finely chopped tomatoes, turmeric powder and coriander powder. Mix and cook until oil oozes out.
- To this, add pureed tomato and mix. Simmer until cooked and oil leaves the sides.
- Meanwhile, heat oil in another pan. Add cubed onions, cubed defleshed tomatoes, bell peppers and paneer.
- Add salt and a generous amount of Kadhai Masala, about 2tbsp, which we had prepared earlier.
- Toss gently, careful enough not to break the paneer cubes. Let it cook for a couple of minutes.
- Add this to the onion-tomato gravy. Add a dash of water and mix gently. Cook for a couple of minutes.
- Add dry fenugreek leaves and garnish with chopped coriander leaves.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Curry
- Cuisine: North Indian