prep time - 5 mins
cook time - 25 mins
total time - 30 mins

serves: 4

(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 Everyday Kashmiri Mirch
1.5 tbsp coriander seeds/dhania seeds, roasted
1.5 to 2 tsp crushed kasuri methi/dry fenugreek leaves
½ tsp Everyday garam masala powder
½ cup chopped coriander/cilantro leaves/dhania
2 tbsp
salt or black salt

how to make the recipe:
In a kadai heat 2 tbsp oil. add the crushed ginger and garlic.
Aaute these till the raw smell disappears.
Now add the chopped tomatoes.
Saute the tomatoes till they become soft.
Pound the coriander seeds and red chilies to a roughly fine powder.
After 8-10 minutes add the spice powder to the tomatoes.
Saute the tomatoes till the whole mixture become like a paste and starts to leave oil.
Now add the capsicum julienne and chopped green chilies. and saute the capsicum for some 8-10 minutes.
Add salt and garam masala powder. mix these with the rest of the masala.
Its time to add the paneer. Cook the paneer for 2 to 3 minutes in the masala.
Lastly add kasuri methi, ginger julienne and coriander leaves. mix and saute for 2-3 minutes.
Serve the kadai paneer, hot with rotis or naans.
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