Geethu's Kitchen - Ambu's Kadhai Paneer

Ingredients



Method:

  1. A. KADHAI MASALA:
  2. Coriander seeds – 2 tbsp
  3. Cumin seeds – 2 tsp (4:1 ration coriander to cumin seeds)
  4. Fennel seeds – 2 tsp
  5. Dried red chillies - 3
  6. Black Pepper corns – 2 tsp
  7. Salt – 1 tsp
  8. Dry roast on low %ame until it turns aromatic.
  9. Cool completely
  10. Grind to a coarse powder in grinder.

  11. B. GRAVY:
  12. Oil – 2 tbsp
  13. Ghee – 2 tsp
  14. Cumin seeds – 1 tsp
  15. Garlic cloves finely chopped – 5
  16. Ginger finely chopped – 1"
  17. Onion finely chopped – 1-1.5 large
  18. Tomatoes finely chopped – 3
  19. Haldi powder – ½ tsp
  20. Deghi mirch – 1 tsp
  21. Kadhai Masala – 1 tbsp
  22. Coriander powder – 1 tsp
  23. Salt – 1 tsp
  24. Take oil in a kadhai and add the ghee.
  25. Add cumin seeds, garlic, ginger and onion serially.
  26. Saute well
  27. Add spices and salt and saute on low flame until it turns aromatic.
  28. Now add the tomatoes and saute well until it turns mushy and the oil separates.

  29. C. PANEER & VEGETABLES:
  30. Large onion – sliced transverse - 1
  31. Green bell pepper –long-sliced - 1
  32. Tomato – long-sliced – 1
  33. Tofu – long sliced – 2 packets
  34. Garam masala – 1 tsp

  35. Kadhai Masala – 1 tbsp (if not added to gravy)
  36. Kashmiri Mirchi Powder – 1 tsp
  37. Salt to taste
  38. Kasoori methi – 1 tsp
  39. Chopped cilantro – 2 tbsp
  40. Optional – 1” julienned ginger strips
  41. Optional - 2 tbsp cream

  42. Take 2 tsp oil in a non-stick pan and add the sliced onions, bell pepper and tomatoes
  43. Stir fry on low-to-medium flame
  44. Now add tofu pieces and continue to stir fry
  45. Add spices and salt to taste
  46. When well-cooked/crunchy, add to the gravy and add ½ cup water. Cook for 2-3 minutes.
  47. Add the crushed kasoori methi and cilantro
  48. Optional – add cream/yogurt and ginger strips.
  49. Serve hot.