PANEER CAPSICUM KADHAI

INGREDIENTS

FOR SAUTING:

  • 2 TBSP OIL

  • 16 CUBES PANEER / COTTAGE CHEESE

  • ½ CAPSICUM, CUBES

  • ½ ONION, PETALS

FOR ONION TOMATO PUREE:

  • ½ TSP CUMIN / JEERA

  • 3 POD CARDAMOM

  • 4 CLOVES

  • ½ INCH CINNAMON

  • 1 ONION, SLICED

  • 1 INCH GINGER

  • 2 CLOVE GARLIC, CRUSHED

  • 1 CUP TOMATO PUREE

FOR CURRY:

  • 1 TBSP BUTTER

  • 1 BAY LEAF

  • ½ TSP TURMERIC

  • ¾ TSP CHILLI POWDER

  • 1 TSP CORIANDER POWDER

  • ¼ TSP CUMIN POWDER

  • 1 TSP SALT

  • 2 TBSP CURD / YOGURT, WHISKED

  • ¾ CUP WATER

  • 2 TBSP CORIANDER, FINELY CHOPPED

  • 1 TSP KASURI METHI, CRUSHED

INSTRUCTIONS

PREPARATION:


1. FIRSTLY, IN A LARGE KADHAI HEAT 2 TBSP OIL AND ROAST 16 CUBES PANEER.


2. ROAST UNTIL THE PANEER TURNS GOLDEN BROWN. KEEP ASIDE.


3. IN THE SAME OIL, ADD ½ CAPSICUM, ½ ONION AND SAUTE ON HIGH FLAME.


4. ONCE THEY SLIGHTLY SHRINK, KEEP THE ONIONS AND CAPSICUM ASIDE.


5. WITH THE REMAINING OIL ADD ½ TSP CUMIN, 3 POD CARDAMOM, 4 CLOVES AND ½ INCH CINNAMON.


6. SAUTE ON LOW FLAME UNTIL THE SPICES TURN AROMATIC.

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