Kadai Paneer (No Onion, No Garlic)
Serves 4
Paneer and bell peppers in a tomato gravy spiced with freshly ground, coarse kadai masala.
| 6 dry red chilis | Dry roast spices, cool, grind coarse | Garnish; serve with roti or rice | ||||||
| 2 tbsp coriander seeds | ||||||||
| 2 tsp cumin seeds | ||||||||
| 2 tsp fennel seeds | ||||||||
| 1 tsp black peppercorns | ||||||||
| 4 green cardamoms | ||||||||
| 1 tbsp oil | Cube peppers; cook 4-5 min | Add paneer, heat 2-3 min | Toss with masala & salt, set aside | Stir in paneer mixture | Add masala, simmer 4-5 min | Stir in kasoori methi | ||
| 2 cups bell peppers, small cubes (green or mixed) | ||||||||
| 300 g paneer, cubed | ||||||||
| 2 tbsp prepared Kadai Masala (from above) | ||||||||
| Pinch of salt | ||||||||
| 1 tbsp butter or oil | Fry hing & ginger briefly | Cook chopped tomato until mushy | Add puree, spices, salt | Cook gravy 7-8 min until oil separates | ||||
| 1/4 tsp asafoetida (hing) | ||||||||
| 1-inch ginger, peeled & grated | ||||||||
| 1 tomato, finely chopped | ||||||||
| 2 tomatoes, pureed | ||||||||
| 1/4 tsp turmeric powder | ||||||||
| 1 tsp Kashmiri red chili powder | ||||||||
| 1 tsp coriander powder | ||||||||
| 1 tsp cumin powder | ||||||||
| Salt to taste | ||||||||
| 2-4 tbsp Kadai Masala powder (to taste, from above) | ||||||||
| 1 tsp crushed kasoori methi (dried fenugreek) | ||||||||
| Fresh coriander leaves, chopped, for garnish |
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.