Try this dish of cubed paneer combined with a spicy kadhai gravy!

the aroma of spices cooking in simmering tomatoes is an unmistakeable signature of this dish! Preparation Time: 20 mins Cooking Time: 25 mins Makes 4 servings Ingredients 1 1/2 cups paneer (cottage cheese) cut into 37 mm. (1 1/2) cubes oil for deep-frying 1 tbsp oil 1/2 cup finely chopped onions 1 recipe basic kadhai gravy 1 tsp coriander-cumin seeds (dhania-jeera) powder 1/4 tsp turmeric powder (haldi) 1 tsp chilli powder 1/2 tsp garam masala 1/4 tsp dried fenugreek leaves (kasuri methi) 1/2 cup sliced capsicum salt to taste a pinch of sugar 1/2 cup fresh cream For The Garnish1 tbsp chopped coriander (dhania) Method Heat the oil in a kadhai and deep-fry the paneer pieces till they turn light brown in colour. Drain on absorbent paper and place in lukewarm water for 10 minutes. Heat the oil in a kadhai, add the onions and saut on a medium flame till they turn translucent for approx. 3 to 4 minutes. Add the kadhai gravy, coriander-cumin seeds powder,chilli powder, turmeric powder,garam masala, dried fenugreek leaves and saut on a medium flame for another minute. Add the capsicum, 1 cup water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring once in between. Add the paneer, salt and cook on a slow flame for another 2 to 3 minutes. Add the cream, mix well and serve hot garnished with coriander.
Recipe Source : Kadai

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Paneer by Tarla Dalal

Paneer cooked in spicy kadai masala Cooking Time: 20-30 minutes Servings: 4 Preparation Time: 15-20 minutes Category: Veg Print this Recipe Add to Favourites 13 3 3

Ingredients Cottage cheese (paneer),cut into 1 inch triangles 500 grams Oil 3 tablespoons Bay leaf 2 Cloves 2 Cinnamon 2 inch piece Dried red chillies 2 Coriander seeds,crushed 2 tablespoons Onion ,sliced 1 medium Ginger paste 2 teaspoons Garlic paste 2 teaspoons Coriander powder 1 teaspoon Red chilli powder 1 teaspoon Tomato,chopped 5-6 medium Salt to taste Method Heat oil in a kadai; add bay leaves, cloves, cinnamon, red chillies, broken into two, and half the crushed coriander seeds; saut for half a minute. Add onion and saut for a while; add ginger paste and garlic paste and saut for a while longer. Add coriander powder, red chilli powder and tomatoes. Cook over high heat till the oil separates. Add paneer and salt and half a cup of water. Cook, covered, over low heat for five minutes. Serve hot, garnished with the remaining crushed coriander seeds. Chef's Tip