Kadai Paneer. A creamy cottage cheese curry with capsicum. This is very famous north Indian dish which you will find in all the Indian restaurant. I even have already a post of kadai chicken which is the same cooking method and same ingredients except the chicken. This dish can be cook dry or even gravy. I personally feel little bit of gravy makes it nice combination for the roti, naan or rice.
Ingredient's to make kadai masala.
1tsp whole coriander seeds
2 dry red chilli
1/2tsp cumin
1/2tsp black pepper
3 bay leaves
2 green cardamom
3 cloves
1inch cinnamon stick.
(Dry roast all the above in ingredients and grind it to a fine powder)
Ingredient's.
250g paneer (cut into medium pieces)
1 big onion (finely chopped)
1 cup tomato puree
1 medium green capsicum (cut into small cubes)
1tsp ginger garlic paste
1tsp red chilli powder, 1/2tsp turmeric, 1tsp coriander powder
1tbsp kadai masala, 1/2tsp garam masala
1tsp kasoori meethi (dry fenugreek leaves)
1/4cup curd, 1/4cup milk
1tsp lemon juice
Oil and Salt to taste.
Cooking Method.
In a wok, add oil and fry ginger garlic paste, then add onion and fry for 2 minutes. Add turmeric and salt, fry for 2 to 3minutes. Then add red chilli powder, coriander powder, garam masala and kadai masala fry for another 2 to 3 minutes. Then add the tomato puree, curd, milk and capsicum and cook for 4 to 5 minutes or till all the masala is coated well to the paneer and oil starts floating on top. finally add lemon juice and kasoori meethi and give a quick stir.
Serve hot with Naan. Roti or Rice.
