Ingredients – For masala (To roast and grind)
2 tbsp coriander seeds
4 red chillies
Ingredients – For gravy
1/2 tbsp oil + 1/2 tbsp butter
1 tsp cumin seeds
2 tsp ground masala
1 medium onion
1 tsp ginger paste
1 tsp garlic paste
3 roma tomatoes
1 green bell pepper
1 tsp cumin powder
1/4 tsp turmeric
1/4 tsp chilly powder
Salt
1 tbsp kasturi methi
1/4 cup yogurt
20-25 pieces paneer
Method
Roast the coriander seeds and red chillies.
Take in a coffee grinder / mixie and grind coarsely.
Heat the oil and butter. Add cumin seeds.
Add the ground masala to the oil. Saute for a minute.
Add the onions. Saute for 2 minutes.
Add the ginger and garlic paste.
Saute until onions are cooked.
Add the tomatoes.
Cook until tomatoes turn mushy.
Add the bell pepper.
Add the spice powders (cumin powder, turmeric and red chilly powder) and salt. Cook until the bell peppers are done and the spices have blended.
Meanwhile fry the paneer pieces to get a light brown color. (This is optional and is not normally done for kadai paneer)
Now add the kasturi methi. Mix well.
Add the yogurt. Mix.
Add the paneer pieces.
That is it. Tasty kadai paneer ready. We had it with chapatis.
Enjoy!
Linking to Dish it Out – Tomatoes and Chilly hosted by Reva of Kaarasaaram.
