Kadai Paneer

 Kadai Paneer

Step 1

Satué vegetables and paneer 

Paneer cubed – 1.5 cups

Diced onions – Dice 3 medium sized onion. Keep big pieces and separate the layers.

Diced tomatoes – 2 medium. Dice it big and de-seed it. 

Fresh green chilies –  whole 1-2. Make slit.

Vegetable oil – 2 tbsp

Salt – just few dashes to quicken the cooking time.

Sauté paneer, onions and diced tomatoes separately on high heat. Once the above ingredient are sautéed , keep it aside. Make sure the veggies retain their crunch.

Step 2

Prepare gravy 

Plump tomatoes – 2-3 medium tomatoes, de-seeded and pureed or finely chopped

Ginger – 1 inch, sliced 

Garlic – 4-5 cloves, chopped 

Cashews – 4-5 soaked in water

Spices - 1 tbsp coriander powder, ½ tsp garam masala, ½ tsp red pepper powder , 2 tbsp kadai masala

Salt to taste

(Kadai Masala – 1 whole dry red pepper, 4-5 black pepper, 1 tsp fennel seeds, 4 tsp coriander seeds, 1 tsp cumin seeds. Dry roast the spices on medium heat and grind) 

Vegetable oil – 3-4 tbsp 

Heat oil and cook the above ingredients (including cashews and spices) till its mushy. Next cool and purée 

Step 3

Putting it together 

Kasoori methi – 1.5 tbsp

Water – according to the consistency of the gravy.

Ghee – 2 tbsp

Cilantro leaves – chopped

Kadhai masala – sprinkle few dashes 

Return the puréed gravy to the pan, add some water, kasoori methi and cook to give a roaring boil. 

Next add cooked veggies and paneer from step 1. 

Cook on high heat. 

Once the gravy and veggies mix properly, sprinkle some kadai masala, add some ghee and garnish with fresh cilantro leaves.