For the Basic gravy Ingredients :
1 tbsp coriander (dhania) seeds
10 whole dry red kashmiri chillies
2 1/2 tbsp oil
2 tbsp finely chopped garlic (lehsun)
1 tbsp finely chopped green chillies
2 1/2 cups finely chopped tomatoes
1/4cup tomato puree
1 tsp dried fenugreek leaves (kasuri methi)
1 tsp garam masala salt to taste
Instruction :
1. Combine the red chillies and coriander seeds and dry roast on a hot tava (griddle)` for 30 seconds.
2. Remove and keep aside to cool.
3. Blend in a mixer to a fine powder. Keep aside.
4. Heat the oil in a kadhai` add the garlic and sauté on a medium flame for a few seconds.
5. Add the prepared powder and sauté on a medium flame for a few seconds.
6. Add the green chillies and sauté on a medium flame for another 30 seconds.
7. Add the tomatoes` mix well and cook on a medium flame for 10 to 12 minutes or till the oil separates` while stirring occasionally.
8. Mash it a little using a potato masher.
9. Add the tomato puree` dried fenugreek leaves` garam masala` salt and approx 2 tbsp water` mix well and cook on a medium flame for 1 to 2 minutes.
Use as required For the Kadai Paneer
1 1/2 cups paneer (cottage cheese) cut into 37 mm. (1 1/2") cubes oil for deep-frying
1 tbsp oil
1/2 cup finely chopped onions
1 recipe basic kadhai gravy` recipe above
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1/2 tsp garam masala
1/4 tsp dried fenugreek leaves (kasuri methi)
1/2 cup sliced capsicum salt to taste a pinch of sugar
1/2 cup fresh cream For The Garnish
1 tbsp chopped coriander (dhania)
Instruction :
1. Heat the oil in a kadhai and deep-fry the paneer pieces till they turn light brown in colour. Drain on absorbent paper and place in lukewarm water for 10 minutes.
2. Heat the oil in a kadhai` add the onions and sauté on a medium flame till they turn translucent for approx. 3 to 4 minutes.
3. Add the kadhai gravy` coriander-cumin seeds powder`chilli powder` turmeric powder`garam masala` dried fenugreek leaves and sauté on a medium flame for another minute
4. Add the capsicum` 1 cup water` mix well and cook on a medium flame for 2 to 3 minutes` while stirring once in between.
5. Add the paneer` salt and cook on a slow flame for another 2 to 3 minutes.
6. Add the cream` mix well and serve hot garnished with coriander.