Geethu's Kitchen - Edit Recipe: Kadhai Paneer
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Geethu
Mummy
Padma
Paru
Ambu
Unni
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Ingredients
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A. KADHAI MASALA: Coriander seeds – 2 tbsp Cumin seeds – 2 tsp (4:1 ration coriander to cumin seeds) Fennel seeds – 2 tsp Dried red chillies - 3 Black Pepper corns – 2 tsp Salt – 1 tsp Dry roast on low %ame until it turns aromatic. Cool completely Grind to a coarse powder in grinder. B. GRAVY: Oil – 2 tbsp Ghee – 2 tsp Cumin seeds – 1 tsp Garlic cloves finely chopped – 5 Ginger finely chopped – 1" Onion finely chopped – 1-1.5 large Tomatoes finely chopped – 3 Haldi powder – ½ tsp Deghi mirch – 1 tsp Kadhai Masala – 1 tbsp Coriander powder – 1 tsp Salt – 1 tsp Take oil in a kadhai and add the ghee. Add cumin seeds, garlic, ginger and onion serially. Saute well Add spices and salt and saute on low flame until it turns aromatic. Now add the tomatoes and saute well until it turns mushy and the oil separates. C. PANEER & VEGETABLES: Large onion – sliced transverse - 1 Green bell pepper –long-sliced - 1 Tomato – long-sliced – 1 Tofu – long sliced – 2 packets Garam masala – 1 tsp Kadhai Masala – 1 tbsp (if not added to gravy) Kashmiri Mirchi Powder – 1 tsp Salt to taste Kasoori methi – 1 tsp Chopped cilantro – 2 tbsp Optional – 1” julienned ginger strips Optional - 2 tbsp cream Take 2 tsp oil in a non-stick pan and add the sliced onions, bell pepper and tomatoes Stir fry on low-to-medium flame Now add tofu pieces and continue to stir fry Add spices and salt to taste When well-cooked/crunchy, add to the gravy and add ½ cup water. Cook for 2-3 minutes. Add the crushed kasoori methi and cilantro Optional – add cream/yogurt and ginger strips. Serve hot.
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