Thursday, January 29, 2009

Kadai Paneer

This again was something I tried for the first time... and it turned out really well... The freshly ground garam masala made a world of difference. This is so aromatic and gives a special touch to the kadai paneer.
1 cup of paneer, cut into bigger cubes
1 onion, chopped
1 cup green & red capsicums, chopped
2 tsp ginger-garlic paste
1 tsp coriander powder
1 tsp red chili powder
1/2 tsp turmeric powder
1/2 cup tomato puree ( or 1tbsp tomato paste)
1 tbsp ghee or butter
1 bay leaf
Fresh coriander leaves, chopped

For fresh garam masala
2 green cardamoms
2 cloves
1/2 tsp of pepper corns
1 tsp of corriander seeds
1 tsp of cumin seeds
1 tsp fennel seeds
1 cinnamon stick

In a pan, dry roast all the spices in low flame and grind this into a powder. Heat ghee in a pan, add 1/2 tsp of fennel seeds , bay leaf and ginger-garlic paste. Stir-fry till the moisture evaporates. Also add red chili powder, coriander powder, turmeric,and tomato puree and stir-fry until they change color and the ghee separates from the masala . Add chopped onions and saute until brown. Then add paneer cubes, capsicum & salt and fry until the paneer is light brown.

Sprinkle a tsp of the fresh garam masala powder and add 1/2 cup of water and cook until the gravy thickens. Adjust the seasoning if necessary. Garnish with coriander leaves and serve with parathas or any pulao. This serves 3 - 4 people.

This is a finger licking recipe.... :)

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