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Kadai Paneer Dry Roast and Grind The Masala:: Instructions

This recipe is for Kadai Paneer, an Indian curry made with paneer cheese, tomatoes, onions, garlic, and a blend of warm spices. It involves dry roasting and grinding coriander seeds and chili peppers to make a masala powder. The masala powder and other ingredients like onions and tomatoes are cooked in oil to make a tomato-based gravy, which is then combined with paneer cubes, bell peppers, cream, and cilantro. The finished dish is a rich, creamy, and spicy paneer curry that is suggested to be served with Indian flatbreads, rice, sliced onions, and a cooling drink like buttermilk.

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25 views2 pages

Kadai Paneer Dry Roast and Grind The Masala:: Instructions

This recipe is for Kadai Paneer, an Indian curry made with paneer cheese, tomatoes, onions, garlic, and a blend of warm spices. It involves dry roasting and grinding coriander seeds and chili peppers to make a masala powder. The masala powder and other ingredients like onions and tomatoes are cooked in oil to make a tomato-based gravy, which is then combined with paneer cubes, bell peppers, cream, and cilantro. The finished dish is a rich, creamy, and spicy paneer curry that is suggested to be served with Indian flatbreads, rice, sliced onions, and a cooling drink like buttermilk.

Uploaded by

veekayg3651
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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KADAI PANEER

Dry roast and grind the masala:

Coriander seeds - 1 tablespoon

Dried red chilies - 4, broken and seeds removed


For the gravy:

Oil - 2 tablespoons

Onion - cup, finely chopped

Garlic paste - 1 tablespoon

Tomatoes - 2 cups, finely chopped

Tomato - 1, pureed

Garam Masala - 1 teaspoon

Kasoori methi (dried fenugreek leaves) - 2 teaspoons

Salt - to taste

Water - 1 cup

Capsicum or bell pepper - cup, cubed

Paneer - 7 oz or 200 grams, cut into cubes

heavy whipping Cream (malai) - cup

Cilantro - finely chopped, few sprigs

Instructions
1.

Dry roast the coriander seeds and chilies. remove it to a plate and let cool completely. Then
grind into a fine powder.

2.

Heat the oil in a same pan on medium heat. Once hot saute the onions till they becomes
translucent.

3.

Then add garlic paste and cook for a minute.

4.

Then stir in freshly ground spices and again cook for a minute.

5.

Mix in chopped tomatoes and salt. Cook till all the moisture evaporated, in between keep
stirring as well as keep mashing the tomatoes using back of the spoon.

6.

Once it starts to leave the sides of the pan then add pureed tomato, garam masala, kasoori
methi. Cook till oil starts to leaves from the sides of the pan.

7.

Add water to make it gravy consistency then mix in capsicum and cook for 4-5 minutes.

8.

Then add paneer, stir gently.

9.

Add cream and let the gravy come to a boil.

10.

Finally add chopped cilantro and serve.

Additional Info
Taste Spicy
Shelf life Once cools completely, it can be refrigerated for 4-5 days in air tight container.
Serving suggestions Serve with paratha, naan or with rice. Serve sliced onion w/ drizzle of lemon
juice on side. Or have a masala buttermilk on side.

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