7/17/2019 kadai panner

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NGREDIENTS (measuring cup used, 1 cup = 250 ml)

• 250 gms paneer/cottage cheese, cubed

• 5-6 medium tomatoes/tamatar, chopped

• 1 or 2 green chilies/hari mirch, chopped

• 6-7 garlic/lahsun, crushed

• 1.5 inch ginger/adrak, half crushed and half julienned

• 2 green bell peppers/capsicum/shimla mirch, julienned

• 5-6 kashmiri red chilies

• 1.5 tbsp coriander seeds/dhania seeds, roasted

• 1.5 to 2 tsp crushed kasuri methi/dr fenugreek lea!es

• " tsp garam masala po#der

• " cup chopped coriander/cilantro lea!es/dhania

• 2 tbsp

• salt or black salt

INSTRUTI!NS

1. in a kadai heat 2 tbsp oil. add the crushed ginger and garlic. saute these till the ra#

smell disappears.2. no# add the chopped tomatoes. saute the tomatoes till the become soft.

$. pound the coriander seeds and red chilies to a roughl fine po#der.%. after &-10 minutes add the spice po#der to the tomatoes.

5. saute the tomatoes till the #hole mi'ture become like a paste and starts to lea!e oil.6. no# add the capsicum julienne and chopped green chilies. and saute the capsicum

for some &-10 minutes.7. add salt and garam masala po#der. mi' these #ith the rest of the masala.

&. its time to add the paneer. cook the paneer for 2 to $ minutes in the masala.(. lastl add kasuri methi, ginger julienne and coriander lea!es. mi' and saute for 2-$

minutes.

10. ser!e the kadai paneer, hot #ith rotis or naans.