Category: Main Course
Cuisine: Indian
Paneer - 250 grams cubed
Onions - ½ cup finely chopped
Oil - 3 tbsp
Ginger garlic paste - 2 tbsp
Tomatoes - 2.5 cups finely chopped
Capsicum - ¾ cup thinly sliced capsicum
Green chilies - 2 nos
Ginger - 1 inch sliced
Kashmiri red chilies 5 – broken and seeds removed
Coriander seeds - 1.5 tbsp
Kasuri methi - 1 tbsp
Chopped coriander leaves - 2 tbsp
Water as required
Salt as required
Preparation Time: 30 min
Cooking Time: 10 min
In a mixer-grinder take the coriander seeds and red chilies and grind to a fine powder and set aside.
In a kadai, heat oil. Add finely chopped onions and saute them till they turn translucent. Then add ginger-garlic paste. Saute till the raw aroma of ginger-garlic goes away. Now add the finely chopped tomatoes. Saute tomatoes for 4 mins.
Then add the ground kadai masala to the tomatoes. Saute the tomatoes till the whole mixture becomes like a paste and starts to leave oil.
Now add the capsicum, Saute the capsicum for about 3 to 4 minutes. Then add green chilies, salt and garam masala powder and cook for a few minutes at medium flame.
Now add the required amount of water to adjust the consistency of the gravy and cook for 5 min. The gravy shouldn’t be too watery.
Next add the paneer cubes and gently stir to combine with the sauted masala base. Finally add crushed kasuri methi and coriander leaves.
Serve along with hot roti or chapatis.
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