Indian Kadhai Paneer
Melt in mouth cottage cheese in a riot of flavours and spices.
Ingredients
Kadhai Masala - spice blend Ingredients
- 1 Tsp Whole black pepper
- 2 Tbsp Coriander seeds
- 1/2 inch Cinnamon stick
- 1 pc Star anise
- 1/2 inch Mace
- 3 pcs Green cardamom
- 3 pcs Cloves
Ginger chilli paste Ingredients
- 7-8 Cloves Garlic
- 1.5 Inch Ginger
- 3-4 Pcs Green chillies
- 1 pc Tomato
Curry Ingredients
- 1 cup Cubed paneer
- 1 Tbsp Ghee
- 1 Tbsp Cooking oil
- 1 Pc Large sized sliced onion
- 1.5 cups Crushed tomatoes
- 1 pc Medium sized cubed onions
- 1 pc 1 cubed capsicum
- 1/2 tsp turmeric powder
- 1 tsp Red chilli powder
- 1.5 Tbsps Grated coconut
- 1/2 tsp Lemon juice optional
- 1/2 tsp Sugar
- 1 cup Water
- To taste Salt
Garnish Ingredients
- 1/4 cup Coriander leaves chopped
- 1/8 Tsp Kasuri methi
Instructions
Spice blend
- Dry roast the spices until fragrant. Approx 2-3 mins. Let it cool to room temperature and grind them into a fine powder
Ginger chilli paste
- Grind all of them together.
Curry
- In a pan, heat ghee and oil, add the sliced onions and ginger chilli paste. Sauté for a minute.
- Add 3tbsp of kadhai masala. Let it all cook until it turns light brown.
- Add crushed tomatoes to the pan, add salt, turmeric powder, red chilli powder, and coconut and mix it well. Let it cook for approx 10 mins.
- Add lemon juice (skip if the tomatoes are sour) and sugar.
- Add cubed onion and capsicum and cook it only until it gets soft.
- Add water and paneer and continue to cook it for additional 7-8 mins on low flame.
- Finish off with the garnishes. Enjoy!!!
Notes
Replace paneer with tofu for vegan option.
Replace ghee with oil for vegan option.
All other ingredients and measurements remain the same.