Recipes from an Indian kitchen with a focus on Andhra cuisine
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Monday, April 11, 2016
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
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
Powder finely or slightly coarse red chilies and coriander seeds in a blend.
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 the sauted paneer, capsicum and onion. Stir well. Switch off the stove.
Add 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.
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