Kadai Paneer

Paneer or cottage cheese is an ingredient which can be used in many ways. Today we made a delicious dish from scratch. Like we made the kadai masala by roasting the ingredients, made a powder out of it then proceeded to make the gravy.

Kadai Paneer 

Ingredients

300 grams paneer cut into desired shape 

3 medium sized onions (2 for gravy, one cut into large pieces to be cooked with paneer)

3 large tomatoes (2 for gravy, 1 for adding to the paneer)

2 inch ginger ( 1/2 tsp finely chopped and few julians for garnish)

2 capsicums (cut into lengthwise) 

2 carrots (peeled cut into 2 inch length)

For the kadai masala 

1 tsp coriander seeds

1/2 tsp jeera

4 dry red chillies 

15 Black peppercorns

Make a dry roast, grind the ingredients into a coarse powder 

2 Bay leaves 

1 Cinnamon stick (1 inch long) 

1/2 tsp coriander seeds

1/2 tsp jeera

1 tsp ginger garlic finely chopped or paste

2 tbsp ghee

1/2 tsp turmeric 

1/2 tsp red chilli powder 

1/2 tsp garam masala 

1 tsp chopped coriander leaves 

Method

*In a preheated kadai pour ghee add bay leaves, cinnamon stick, coriander seeds, jeera and allow jeera to splutter. You can feel the mild fragrance of bay leaves and cinnamon. 

* Add chopped onions, saute for a while, add tomatoes and cook further, add dry masalas, a little water, pour 3 tbsp tomato purée,  cook till the ghee separates. 

* Remove the gravy from the kadai to the serving bowl. Keep aside. 

* Put the kadai back in the stove, pour 1 tbsp ghee add chopped onions, carrots, bell peppers, and finally sliced tomatoes, cook for few minutes. Add paneer slices, mix in add little salt, turmeric, red chilli powder, kadai masala and give a quick stir. 

*We will at this stage put the prepared gravy into the cooked paneer and vegetables. Mix in add little more water if required, finish with 3 tbsp cream, mix well, you will notice the brilliant colour comes to the kadai paneer, add leftover kadai masala, garnish with chopped coriander leaves. Serve with freshly made phulkas.