Wednesday, September 27, 2006

Kadhai Paneer


Paneer: 800 gms, cut into cubes
Onions: 2-3, chopped
Ginger paste: 1 tsp
Garlic: 1 tsp
Coriander powder: 1 tsp
Black pepper: 1 tsp
Red chilli powder: 1 tsp
Turmeric powder: 1/2 tsp
Tomato puree: 1.5 cups
Cumin powder - 3/4 tsp
Cardamom powder: 1/2 tsp
Mace powder, clove powder, black cumin powder, & fenufreek seeds - a pinch each.
Coriander leaves - 1 tbsp
Ghee - 3 tbsp


Heat ghee in a pan, add chopped onions and saute until brown. Add ginger-garlic paste and stir-fry till the moisture evaporates. Also add red chili powder, coriander seeds, black pepper powder, turmeric and stir-fry until they change color.

Then add tomato puree, salt, paneer cubes, capsicum and fry until the paneer is light brown. Sprinkle the cumin, cardamom, mace, clove, black cumin powders, fenugreek seeds and cook until the paneer is cooked.

Garnish with coriander leaves and serve with parathas or any pulao.

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