Kadhai Paneer is a delicious popular Indian dish made in a gravy of aromatic dry spices onions, tomatoes and cashews, which is a favorite of both vegetarians and non-vegetarians. It is as easy to make as it is tasty to eat.
Let’s see Kadhai Paneer Recipe:
Cut the paneer into pieces and fry it by adding some oil in the pan.
Roast coriander, cumin, fennel, cloves, dry red chili, cardamom and black pepper in a pan on a low flame, turn off the gas when it changes color and grind it in a mixer grinder after it cools down.
Put some oil in a pan, add onion, tomato, ginger, garlic and cashew and cook the spices, add some salt to it so that the tomato melts quickly. Make a paste when it cools down.
Take oil in a pan, put half a thickly chopped onion and half a teaspoon of cumin seeds and cook for a minute, add capsicum to it, after cooking for 2 to 3 minutes, add both the spices, add curd and roast on a low flame.
When the spices are fried, add turmeric, red chili powder and salt, remember that salt was added earlier to melt the tomatoes. If needed, add a little water, now roast the fenugreek lightly and add green chilies after grinding them. Add cooking cream or (cream) and cheese and let it cook for a few minutes, add green coriander at the end.
Kadhai Paneer Ingredients:
- Paneer 250 grams
- onion 1
- tomato 2
- Cashew nuts 12 to 13
- Lesson 12 to 14 Kaliya
- Ginger chopped one inch
- Salt
dried spices
- coarse coriander 3 tsp
- cumin half teaspoon
- Saunf 1 tsp
- cloves 4 to 5
- black pepper half teaspoon
- dry red chili 3
- cardamom 2
Capsicum 1 large
- Curd 100 grams
- Half an onion (roughly chopped)
- cumin half teaspoon
- turmeric half teaspoon
- Red chili powder one teaspoon
- Salt
- Kasoori methi one spoon
- Green chili 2 (thick)
- green coriander
- Cooking cream (malai) 8 to 10 spoons
- Oil
Conclusion:
kadhai paneer – a recipe prepared with a gravy of dry aromatic spices onions, tomatoes and cashews which further enhances the taste with fried paneer.
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