कढ़ाई पनीर (Kadai Paneer )

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.