KADAI PANNER

Directions: 1. Dry roast coriander seeds, kashmiri red chilli, cinnamon and green cardamom until nice aroma releases, for around 1-minute over low flame. Turn off flame and grind them in a grinder or mortar and pastel until little bit coarse texture and keep aside until required. 2. If you are using frozen paneer, then defrost it before cooking. Place cubes in hot water until needed to keep them soft. When called for use, drain and add them in curry. 3. Heat oil or ghee in a non-stick pan over medium flame. Add chopped onion and sauté until it turns translucent. 4. Add ginger-garlic paste and red chilli powder; sauté for 1-2 minutes. 5. Add chopped tomatoes and mix well. 6. Cook until they turn tender and oil starts to separate or for around 4-5 minutes. Add crushed spices powder (prepared in step-1), mix well and cook for 2-minutes. Add tomato puree and mix. 7. Add chopped capsicum and salt, cook for 3-minutes. 8. Crush dried fenugreek leaves (kasuri methi) using your hand and add in the curry. 9. Add 1/3 cup water and cook for 3-minutes. 10. Add paneer cubes. 11. Mix and cook for 3-minutes. Add fresh cream. 12. Mix well and turn off flame. Do not cook for longer after adding fresh cream otherwise it may curdle. 13. Transfer prepared curry to a serving bowl, garnish with coriander leaves and serve hot. Tips and Variations: • This easy and authentic recipe uses paneer cubes directly. However, you can shallow fry them (either in oil or ghee) until light brown for variation in taste. • You can use tofu instead of paneer if later is not available. Taste: Spicy with thick gravy. Serving Ideas: Serve kadai paneer with butter naan or tandoori roti and onion cucumber salad. When this curry and Indian bread are accompanied with a glass of lassi, it becomes an authentic Punjabi meal.