Ingredients (Serves 4)
1. Paneer – 400 – 500 gm, cubed
2. Oil – 3 – 4 tbsp
3. Whole spices – green cardamom – 3 – 4, cinnamon stick – 1/2 inch, cloves – 4 , bay leaf – 1
4. Onion – 1 cup, finely chopped
5. Ginger-garlic paste 1.5 tbsp
6. Turmeric powder – 1/4 tsp
Kashmiri chilly powder – 1.5 tsp
Coriander powder – 2 tsp
Cumin powder – 1/2 tsp
7. Tomato – 2 medium-small, pureed or finely chopped
8. Green bell pepper / capsicum – 1/3 cup, cubed
Onion – 1/3 cup, cut into large cubes
Kasoori methi – 1/2 tsp, crushed
Garam masala powder – 1/4 tsp
9. Butter – 2 – 3 tsp
Heavy cream – 1.5 tbsp
Coriander leaves – 3 tbsp, chopped
Green chilies – 2 – 3, diagonally sliced
Ginger – 1/2 tsp, thinly sliced
10. Salt – To taste
For kadai masala (to dry roast and coarsely grind)
11. Coriander seeds – 1 tbsp
Dried red chilies – 2
Whole black peppercorns – 1/2 tsp
Fennel seeds – 1/4 tsp
Cumin seeds – 1/2 tsp
In a small pan, dry roast coriander seeds, dried red chilies, whole peppercorns, fennel seeds and cumin seeds for 1 – 2 minutes stirring continuously over medium-low heat. Switch off and set aside to cool. Grind coarsely and set aside. We need only 1 – 1.5 tsp of this kadai masala. You can store the remaining in an air-tight container.
Method
- Heat oil in a large heavy-bottomed pan. Add the whole spices numbered 3 and stir for a few seconds until they are fragrant. Add finely chopped onion, little salt and saute until soft and light golden in color. Next add ginger-garlic paste and saute until golden brown in color.
- Add spice powders numbered 6 and cook over low heat until their raw smell disappears.3. Add finely chopped tomato / tomato puree and cook for 8 – 10 minutes until oil separates.
4. Add onion, capsicum, 1 – 1.5 tsp kadai masala, 1/4 – 1/2 tsp kasoori methi, mix well and cook for 1 – 2 minutes, stirring occasionally until they are well-coated with the masala. Add around 1/2 cup hot water and bring to a boil. Add paneer cubes. Mix well. Cover and cook for 4 – 5 minutes over low heat. Add butter, heavy cream, chopped cilantro, julienned ginger and slit green chilies. Mix gently. Serve after 10 minutes. It goes well with naan, chapathi, fried rice and pulao. Enjoy!!
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