Paneer Kadai By Linda Knight

Paneer Kadai


Ingredients


Block of firm paneer approx 250g cut into cubes ( I cheat and use shop bought)

1 red pepper cut into chunks

1 onion cut into large segments

2 tsp Kasuri Methi

Around 3 tbsp of veg oil

1/2 tsp cumin seeds

3 tbsp ginger/ garlic

Small bunch coriander , stalks finely chopped, leaves chopped separate

1 green chilli finely chopped

2-3 ripe tomatoes quartered

1 tbsp tomato purée diluted with water


1/2 tsp coriander and cumin

1/2tsp tandoori masala

Good pinch of turmeric and Garam masala

1 tsp mild curry powder

1 tsp Kashmiri chilli powder

2 tsp lemon juice

1/2 tsp Chaat Masala


Method

1. Place paneer in bowl with small amount of oil and crumble in 1 tsp of kasuri methi . Season


2. In another bowl repeat same with the onion and pepper.


3. Fry the paneer in a tbsp oil until golden and set aside.


4.Turn up heat in same pan add more oil if needed and “scorch “ the onion and pepper, frying for a few minutes to get that smokey taste and slightly softened

Turn heat down to medium.


5. Add garlic/ginger and cumin seeds ,fry for a minute then add coriander stalks and then the diluted tomato purée and cook for a minute.


6. Add the rest of the ground spices (except chaat masala) Stir and add a good splash of water .


7. Cook for a minute to cook the spices and add lemon juice , the paneer and the chopped chilli .


8. Add the fresh tomatoes and cook for around 10 minutes Add a little bit more water at this stage, you’re aiming for a thick sauce consistency


9.

Just before end of cooking add the chaat masala and the chopped coriander leaves

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