Kadhai Paneer

Restaurant style Kadhai Paneer

Ingredients 

• 2 tbsp coriander seeds (can reduce to 1.5 tbsp)
• 3 to 4 kashmiri red chilies deseeded (or less spicy variety)
• 6 cashew nuts (can substitute with 3 tbsp cream)
• 1 heaped cup cubed onions about 2 large
• 1 cup chopped tomatoes deseeded about 2 large
• 1 tsp ginger garlic paste
• ½ tsp red chili powder (optional, just for color)
• ½ to ¾ tsp garam masala powder
• ¼ tsp kasuri methi / dried fenugreek leaves
• ½ to 1 tsp ginger julienne
• Few coriander leaves chopped finely
• 250 grams paneer / indian cottage cheese (roughly 230 to 250 grams)
• 1 medium onion cubed large, layers separated
• ½ cup capsicum cubed

Method

• Powder finely or slightly coarse red chilies and coriander seeds in a blender.
• Heat oil in a pan and saute onions, cashews until onions turn transparent.
• Add tomatoes and saute until mushy.
• Cool this and blend to a smooth paste. Set this aside.
• In the same pan, add little oil and saute onions and capsicum on a high flame until half done and crunchy. Add paneer and toss for 1 to 2 mins. Set all these aside.
• Add little more oil and heat up the pan. Saute ginger garlic paste until the raw smell goes off.
• Add the ground coriander chili powder and saute for 1 min until it turns fragrant.
• Add the ground onion tomato paste and saute for 2 mins. Add garam masala and red chil powder If desired. Saute for another 2 mins.
• Add ½ to ¾ cup water and salt. Allow it to boil until the gravy thickens.
• Add kasuri methi. Stir well.
• Add the sauted paneer, capsicum and onion. Stir well. Switch off the stove.
• Add ginger juliennes and coriander leaves. Cover and rest for 2 mins.
• Transfer to a serving bowl and allow to rest for at least 15 mins before serving.
• Enjoy restaurant style kadhai paneer gravy with roti, paratha or jeera rice.