Prep time: 20-25 minutes
Cooking time: 40-45 minutes
Serves: 4-5 people
Kadhai masala
Ingredients:
KASHMIRI RED CHILLI कश्मीरी लाल मिर्च 2 NOS.
CUMIN SEEDS | जीरा 2 TSP
CORIANDER SEEDS | साबुत धनिया 2 TBSP
FENNEL SEEDS | सौंफ 2 TSP
BLACK PEPPERCORNS | साबुत काली मिर्च 8-10 NOS.
Method:
Set a pan over high flame & once it gets hot set the flame to low.
Add all the whole spices into the pan & dry roast them while stirring them continuously until they get fragrant.
Transfer them into a bowl once fragrant & let them cool down completely.
Further add them into a mixer grinder jar or a mortar & grind the spices coarsely, make sure that you don’t end up making a fine powder of the spices.
Your fresh kadhai masala is ready.
Veggies & Paneer
Ingredients:
CAPSICUM | शिमला मिर्च 1 NO.
ONION | प्याज़ 1 NO. (PEELED)
TOMATO | टमाटर 2 NOS.
PANEER | पनीर 500 GRAMS (BLOCK)
Method:
Cut the veggies & paneer into dices & cubes or triangles according to your preference & keep them in bowls to be tossed further in the recipe.
Make sure you chop & utilise the trimmings of onion & tomato in the gravy.
Gravy
Ingredients:
GHEE | घी 4-5 TBSP
CUMIN SEEDS | जीरा 1 TSP
ONION | प्याज़ 2 NOS. + REMAINS (CHOPPED)
GARLIC | लेहसुन 3 TBSP (CHOPPED)
GINGER | अदरक 2 TBSP (CHOPPED)
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TBSP
CORIANDER POWDER | धनिया पाउडर 1 TBSP
KADAI MASALA | कड़ाई मसाला 3 TBSP
GREEN CHILLI | हरी मिर्च 3-4 (CHOPPED)
HOT WATER | गरम पानी AS REQUIRED
TOMATO | टमाटर 5 NOS. & REMAINS (CHOPPED)
SALT | नमक TO TASTE
HOT WATER | गरम पानी AS REQUIRED
Method:
Set a kadhai over high flame & once it gets hot add the ghee & let it heat as well.
Once the ghee gets hot add cumin seeds, onion, now stir & cook until the onions turn light golden brown.
Add garlic & ginger once the onions turn light golden brown & continue to cook until the onions turn golden brown.
Further add in all the powdered spices along with the chopped green chillies, stir well & add hot water, continue to cook until the ghee is released.
Once the ghee separates add tomatoes & salt, stir well & cook until the tomatoes get mushy & the ghee gets separated, this process will take upto 25 minutes.
To cook the tomatoes faster you can use a potato masher to mash all the tomato.
If the gravy becomes dry while cooking it, add hot water & continue to cook it further.
Once the tomatoes have cooked completely & the ghee is separated taste & adjust salt.
Your gravy for kadhai paneer is ready.
Final cooking
Ingredients:
GHEE | घी 1 TBSP
SALT | नमक A PINCH
KADAI MASALA | कड़ाई मसाला 1 TBSP
FRESH CORIANDER | हरा धनिया A LARGE HANDFUL
GINGER | अदरक A SMALL HANDFUL (JULIENNE)
FRESH CREAM | फ्रेश क्रीम 2-3 TBSP (OPTIONAL)
KASURI METHI | कसूरी मेथी A PINCH
FRESH CORIANDER | हरा धनिया A SMALL HANDFUL (CHOPPED)
Method:
Set a wok over high heat, once it gets hot add ghee & let it heat nicely.
Further add all the cut veggies & toss over high flame for a minute.
Then add the paneer along with salt & kadhai masala, toss the paneer over high flame briefly to slightly fry it in the oil.
Further add the prepared gravy & stir gently to avoid the paneer from breaking.
Once the paneer & veggies are mixed nicely in the gravy, add fresh coriander & julienned ginger, stir & cook for 1-2 minutes then add fresh cream & kasuri methi, stir gently & finally add some more fresh coriander from the top.
Your kadhai paneer is ready, serve hot it with tandoori rotis.
