KADHAI PANEER

 KADHAI PANEER

INGREDIENTS:

For Kadhai Masala:

* Dried fenugreek leaves - 1 tbsp

* Black pepper - 1/2 tbsp

* Cumin seeds  - 1 tsp

* Dry coriander seeds  - 3 tsp

* Dry whole red chili  - 3-4

* Salt - 1/2 tsp 

For Gravy:

* Oil   - 2 tbsp

* Bay leaf  - 1

* Cumin seeds - 1/2 tsp

* Onion - 1 chopped

* Ginger - 1/2 inch 

* Tomatoes - 3

* Green chili - 2

* Kashmiri red chili powder- 1

* Garam masala - 1/2

* Roasted cumin powder - 1/2  

* Coriander powder  - 1 

* Turmeric powder - 1/2 tsp 

* Salt- as taste 

* Kadhai masala - 1 tbsp

* Water - 1/2 cup

* Dried fenugreek leaves 

* Coriander leaves 

For Paneer & Veggies:

* Oil  - 1 tbsp

* Onion - 4-5

* Capsicum  - 1

* Cottage cheese  - 200 grams

* Kashmiri red chili powder - 1/2 tsp 

* Kadhai masala - 1 tbsp

* Dried fenugreek leaves 

METHOD 

1. For Kadhai Masala, take a pan, put some Black Pepper, Cumin Seeds, Coriander Seeds, Whole Dried Kashmiri Red Chilies and Salt.
2.  Roast them on slow flame and then keep them for cooling down. Grind the roasted Spices coarsely and the Kadhai Masala will get ready. 
3. In a pan, put some Oil, thickly chopped Onion, Capsicum and roast them on slow flame and then put the Cottage Cheese, some Kashmiri Red Chili Powder, Kadhai Masala, crushed and dried Fenugreek Leaves and cook them all. 
4. For Gravy, take a pan, put some Oil, Bay Leaf, Cumin Seeds, finely chopped Onion,Ginger and Garlic in it and saute them. 
5. Then put some finely chopped Tomatoes, long chopped Green Chilies, Kashmiri Red Chili Powder, Garam Masala, Cumin Powder, Coriander Powder, Turmeric Powder, Salt and Kadhai Masala.
6. When the gravy releases Oil, put some Tomato Puree in it then cover them and cook them all on slow flame.
7. Then put some Water, Dried Fenugreek Leaves and cover it and cook it for 2-3 mins.
8. Then put the roasted Cottage Cheese, Onion and Capsicum and cook it for 2 mins more on slow flame by covering it.
9. Garnish it with some Coriander Leaves and the Kadhai Paneer will get ready.