Name: Kadai Paneer recipe by Nilanjana Bhattacharjee Mitra at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 5
Ingredients: Paneer - 500 gms; Capsicum - 1, cut into cubes; Onion - 2 medium, paste or finely chopped; Onion - 1, cut into cubes; For gravy...; Ginger Paste - 1 tsp; Green chili - 1 chopped; Tomato puree - 1 cup; Turmeric powder 1-2 tsp; Cumin powder - 2 tsp; Chili powder 1-2 tsp; Fresh cream 3-4 tbsp; Garam masala 1-2 tsp; Cardamom 2-3; Cinnamon - 1/2 inch stick; Cloves 3-4; Cashewnuts 7-8; Magaz - 1 tbsp; Kasuri methi /dry fenugreek leaves '-1 tbsp; Kadai masala ---; Coriander seeds - 1 tbsp; dry red chili - 2

Ingredients Serving: 5

Paneer - 500 gms
Capsicum - 1, cut into cubes
Onion - 2 medium, paste or finely chopped
Onion - 1, cut into cubes
For gravy...
Ginger Paste - 1 tsp
Green chili - 1 chopped
Tomato puree - 1 cup
Turmeric powder 1-2 tsp
Cumin powder - 2 tsp
Chili powder 1-2 tsp
Fresh cream 3-4 tbsp
Garam masala 1-2 tsp
Cardamom 2-3
Cinnamon - 1/2 inch stick
Cloves 3-4
Cashewnuts 7-8
Magaz - 1 tbsp
Kasuri methi /dry fenugreek leaves '-1 tbsp
Kadai masala ---
Coriander seeds - 1 tbsp
dry red chili - 2

Instructions

Dry roast coriander seeds and dry red chillies and grind to a Coarse powder. Ready your kadai masala .keep aside..
Soak cashew nuts and magaz in warm water for 40 - 45 minutes. Grind to a smooth paste.
Heat kadai with 3-4 tbsp of oil. Add bay leaf, green cardamom, cinnamon and cloves.
Then add onion paste /chopped .saute onion until gets light brown colour.
Add ginger garlic paste, chopped green chili. Keep stirring.
Add tomato puree, Give a nice stir.
Add turmeric, chili, cumin powder, salt to taste and mix it well.
Add beaten curd, cashew and magaz paste. Mix it well. Keep stirring.
Add a small cup of water. Give a stir, reduce flame for 5-6 minutes.
Add kadai paneer masala and paneer cubes followed by onion and capsicum. Mix it well.
Keep gravy as per your desired consistency. Add garam masala, fresh cream and add crushed kasuri methi. Check seasoning and adjust accordingly. Sprinkle some coriander leaves.
Serve hot.

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