A food connoisseur’s delight made with cottage cheese and traditional Indian spices. The dish gets it flavor from freshly ground spices of coriander and red chilies while garlic and ginger add a pungent dimension to this dish.
Cuisine Preparation Time Makes Type
Mughlai 30 Minutes 2 serving Veg
FOR DRY ROAST MASALA
2 tsp Cumin seeds (Jeera)
5 tsp Coriander seeds
2 tsp Fennel seeds
2 Bay leaves
2 Kashmiri chilli
1 tsp Black peppercorns
1 tsp dried Fenugreek leaves (Kasuri methi)
FOR KADAI PANEER
400 G Cottage cheese (Paneer) cubes
1 large Onion, chopped
1 large Tomato; chopped
200 G Bell pepeprs; diced
150 G tomato puree
30 ml Azafran Cold pressed Mustard oil
1 tsp Cumin seeds (Jeera)
10 G Garlic; chopped
10 G Ginger; grated
2 Green chillies; chopped
2 tsp Kadai Masala powder
1 tsp Garam Masala
½ tsp Turmeric powder
½ tsp Chili powder
Salt as required
Coriander leaves for garnishing
Add all the dry roast ingredients in a pan, roast till aromatic, cool it and grind it in a mixer.
Add the ginger, cumin seeds and garlic in the mustard oil and sauté well.
Add the chopped chilies, onion and tomato. Add the tomato puree and sauté well. Then add diced bell peppers and stir well.
Add the garam masala, turmeric powder, chili powder and salt. Sauté well.
Add the paneer cubes, followed by the dry roast masala powder. Cover and cook for 8 to 10 minutes.
Garnish with coriander leaves and serve hot with rice or roti.