Kadai Paneer

Kadai paneer No. of Portions 4

Ingredients QTY Unit
Paneer (cottage cheese) 200 Gm
Onion 100 Gm
Ginger-garlic paste 1 Tsp
Kadhai masala:
Red chilly 2 No.
Coriander seeds 5 Gm
Fennel 5 Gm
Cinnamon 1 Gm
Cloves 2 Gm
Peppercorns 2 Gm
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Tomato 100 Gm
Oil 15 Ml
Salt To taste
Green coriander To garnish


Pre-preparations:
1. Cut paneer in medium size cubes.
2. Chop onions finely.
3. Dry roast all ingredients for kadhai masala and pound when at room temperature.
4. Pick, wash and chop green coriander.
5. Blanch and concasse tomatoes.

Method:
1. Heat oil. Fry onions to a light brown colour.
2. Add ginger-garlic paste and fry till cooked. Sprinkle water if required.
3. Add tomatoes and mix well. Cook for 5-10 minutes.
4. Add paneer and mix lightly. Adjust seasonings.
5. Simmer for 5-10 minutes. Sprinkle kadhai masala and mix lightly without breaking paneer. Simmer for 5-10 minutes more.

To serve:
Serve hot garnished with green coriander. Usually eaten with Indian bread.


Standard:
Uniform pieces of paneer, neatly cut – not mashed – in a thick, tomato based gravy. Predominant flavour of kadhai masala. Served hot, garnished with green coriander with Indian bread.