kadai paneer is chilli-hot, semi-dry and colourful meal.
Preparation time: 12-15 minutes
Cooking time: 8-10 minutes
Paneer : 600 gm
Ghee : 40 gm/ 3 Tbs
Kadhai Gravy : 550 ml/ 2½ cup
Capsicum : 25gm
Whole Red Chillies : 5 pcs
Coriander seeds : 5 gm/ 2½ tsp
Ginger : 15gm/ 4 tsp
Salt to taste
Fenugreek (Kasoori Methi): ½ tsp
Coriander : 15 gm/ ¼ cup
Garam Masala : 5 gm/ 1 tsp
Step:1 Cut the paneer into required (medium is perfect) size.
Step:2 Clean and wash all the vegetables, Remove stems, cut capsicum into halves, deseed and make juliennes.
Step:3 Scrape and chop two-thirds of the ginger, cut the rest into juliennes for garnish. also chop coriander.
Step:4 Red chillies and coriander seeds with a pestle.
method:1 Heat ghee in a kadhai, add capsicum and saute over medium heat for 30 seconds.
method:2 Add the pounded spices and chopped ginger, stir for 30 seconds.
method:3 Sometime later, add Kadhai Gravy, bring to a boil and roast until the fat leaves the masala. Now, add paneer and stir gently for 2-3 minutes.
method:4 Sprinkle fenugreek and garam masala, stir for some time. Adjust the seasoning.
To Serve Kadai Paneer
Remove to a dish, garnish with ginger juliennes and coriander, serve with Naan, Paratha or Phulka.