adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Punjabi kadhai paneer
0 Likes
Delicious paneer cooked in aromatic spices, perfect with parathas or pulao. Double up the kadhai masala blend and store for next time.
Ingredients:
  • 300 g (10½oz) tomatoes roughly chopped
  • 2 heaped tablespoons tomato purée (paste)
  • 5 tablespoons vegetable oil
  • 80 g (3oz) red onion thinly sliced
  • 300 g (10½oz) mixed (bell) peppers thinly sliced
  • 450 g (1lb) paneer cut into bite-sized cubes
  • 1 teaspoon cumin seeds
  • 7.5 cm (3in) ginger root cut into matchsticks
  • 120 g (4oz) white onions finely chopped
  • 1 teaspoon Kashmiri chilli powder
  • ¼ teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • pinch of sugar
  • salt to taste
  • 2 tablespoons kasoori methi
  • chopped coriander (cilantro) to garnish

  • 3 dried red Kashmiri chillies
  • 2 tablespoons coriander seeds
  • 2 teaspoons cumin seeds
  • 1 teaspoon whole black peppercorns
  • 7–8 green cardamom pods seeds only
Instructions:
  • Prepare the kadhai masala by dry-roasting spices in a skillet until fragrant, then grinding into a coarse mix. Blend tomatoes and tomato purée to a smooth paste. Sauté red onion, peppers, and paneer in oil with kadhai masala. In another pan, fry cumin seeds, ginger, and onions; then add tomato purée and spices. Combine with the paneer mixture, simmer briefly, and finish with kasoori methi and ginger matchsticks. Garnish with coriander and serve with tadka dal, phulkas, and raita.

Similar Recipes