Kadhai Paneer

Prep time: 30 minutes | Serves: 4

Ingredients

  • 300g to 400g Dairy Valley Paneer

  • 4 x tomato

  • 1 medium sized capsicum, chopped into cubes

  • 0.5 cup fresh cream

  • 0.25 teaspoon powdered turmeric

  • 1.5 tablespoon garlic paste

  • 3 tablespoon ghee

  • 1 teaspoon coriander powder

  • A handful of coriander leaves

  • 2 medium sized onions, chopped

  • 5 medium sized green chillies

  • 1 teaspoon kasoori methi powder

  • 1 teaspoon garam masala powder

  • 2 teaspoon ginger paste

  • 1.5 cup water

  • Salt as required

  • 2 teaspoons red chilli powder

Preparation

Step 1
Heat ghee in a pan, and add chopped onions. Fry the onions until fragrant and pale golden brown. Pour tomato puree into the pan after processing the tomatoes in a grinder. Cook until the masala or ghee starts to float on the sides of the pan.

Step 2
Cook the masala with the ground spices and the capsicum. Add ginger-garlic paste. Add salt, turmeric powder, red chilli powder, garam masala, and coriander powder at this point. To make a smooth gravy, mix in some water with cubed capsicum and baby onions. Cook for around 2 minutes.

Step 3
Add Paneer, garnish with coriander leaves, kasoori methi, and green chillies, and serve hot.