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kadai paneer recipe
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kadai paneer recipe | karahi paneer | how to make kadai paneer gravy

easy kadai paneer recipe | karahi paneer | how to make kadai paneer gravy
Course curry
Cuisine punjabi
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 3 Servings
Author HEBBARS KITCHEN

Ingredients

for kadai masala:

  • 2 tsp coriander seeds
  • 1 tsp cumin / jeera
  • ½ tsp black pepper
  • 3 dried kashmiri red chilli

for onion tomato paste:

  • 2 tsp oil
  • 3 clove garlic crushed
  • 1 inch ginger chopped
  • 1 onion sliced
  • 2 tomato finely chopped

for kadai paneer gravy:

  • 1 tbsp butter
  • 1 bay leaf / tej patta
  • 1 green chilli slit
  • 1 tsp kasuri methi / dry fenugreek leaves
  • ½ onion petals
  • ½ capsicum cube
  • ¼ tsp turmeric
  • ½ tsp kashmiri red chilli powder
  • 1 cup water
  • 12 cube paneer / cottage cheese
  • 2 tbsp cream
  • ¼ tsp garam masala
  • 2 tbsp coriander leaves

Instructions

  • firstly, in a large kadai, heat 1 tbsp butter and saute 1 bay leaf, 1 green chilli, 1 tsp kasuri methi till they aromatic.
  • further saute ½ onion petals and ½ cubed capsicum.
  • add ¼ tsp turmeric and ½ tsp chilli powder.
  • further add blended tomato-onion paste and mix well.
  • in addition, add prepared kadai masala and 1 tsp salt.
  • cook till the masala paste starts to release oil.
  • now add ½ to 1 cup water adjusting consistency as required.
  • add 12 cubes homemade paneer, 2 tbsp cream and mix gently.
  • cover and simmer for 5 minutes.
  • furthermore, add ¼ tsp garam masala and 2 tbsp coriander leaves. mix well.
  • finally, serve restaurant-style kadai paneer gravy hot with garlic naan or chapati.