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Kadai-Paneer:

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By The Weird Writer

Kadai-Paneer:




Ingredients:
·         Paneer                                                                - 250 g
·         Clarified butter (Ghee)                                      - 4 tbsp
·         Onion (Pyaaz)                                                    - 2
·         Tomato (Tamatar)                                             - 3
·         Ginger                                                                - small piece    
·         Garlic (Adrak)                                                    - 4 pods
·         Red chilly (Lal Mirch)                                        - 3 or 4
·         Black pepper (Kaali Mirch)                              - 1 tbsp
·         Cloves (Lawang)                                               - 2
·         Cinnamon                                                           - 1
·         Cumin                                                                 - 1 tsp
·         Cardamom                                                        - 1
·         Marathi moghu                                                  - 1
·         Mace                                                                  - ½ tsp
·         Fenugreek seeds                                             - 1 tsp
·         Chopped coriander leaves (Dhaniya)            - handful
·         Salt to taste (Namak)


How To Cook:  

1. Cut paneer to small cubes.
2. Grind tomato, ginger, garlic, red chilly and  black pepper.
3. Mince cloves and cinnamon.
4. Heat clarified butter in a Kadai or thick bottomed pan.
5. Add cumin, cardamom, Marathi moghu, mace and fenugreek seeds.
6. Wait to crackle.
7. Add chopped onions, toss till translucent.
8. Now add tomato, ginger paste and salt.
9.Continue cooking it on medium flame, until oil separates.
10. Add paneer pieces and sauté until the paneer is light brown.
11. Cover and cook, until it is done.
12.Taste and adjust the seasonings.
13. Remove from flame.
14. Garnish with freshly chopped coriander leaves.
15. Serve hot with parathas or any pulao.

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