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Kadai Paneer

posted 16 Nov 2012, 01:35 by R A   [ updated 16 Nov 2012, 01:36 ]
This is one dish we all always like to have as a side dish with Naan Roti or Phulka whenever we go out. I came to know that the wonderful araoma this dish have is due to the Kasoori Methi added to it. Kasoori Methi is nothing but dried Methi leaves. Infact this is available ready made in some brands. So there is no need to prepare it.

Paneer - 500 gms
Capsicum - 100 gms
Coriander seeds - 2 tsp
Red chillies - 5 os
Kasoori Methi - 3/4tsp
Green Chillies - 2 nos
Ginger - 1/4 inch piece
Tomatoes - 4 nos
Coriander - 2 tbsp
Ghee - 3 tbsp
Garlic Pods - 6 to 8
Salt according to taste

Cut the Paneer and capsicum into thin pieces of the same length. Dry grind the coriader and red chillies together and set aside. Grind ginger and garlic together. In a shallow bottom pan add ginger garlic paste and saute it in a low flame for a few seconds. Add the capsicum and saute it for a few mins and when it becomes tender add the ground coriander and chilly powder. Add the finely chopped green chillies and cook for some time. Add finely chopped tomatoes or tomato puree and cook until the ghee or oil comes on top. Add salt and cook for a few mins. Add the sliced paneer and Kasoori Methi and cook for a few mins. Remove from fire and sprinkle finely chopped coriander leaves and ghee fried cashew nuts on top before serving. (The cashew nuts should be chopped finely).