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KADAI PANEER Recipe | | Main Course Recipe by Tarla Dalal |
| | INGREDIENTS | 500 grams (1 1/8 lb.) paneer
100 grams (4 oz.) capsicum
2 teaspoons coriander seeds
5 whole red chillies
3/4 teaspoon kasoori methi (dry fenugreek leaves)
2 chopped green chillies
2 teaspoons chopped ginger
4 chopped tomatoes
2 tablespoons chopped coriander
3 tablespoons ghee
Salt to taste
For the paste:
6 cloves garlic mixed with a little water
| | METHOD | Slice the paneer and capsicum into thin long strips.
Pound the coriander seeds and red chillies together.
Heat the ghee, add the garlic paste and cook on a slow flame for a few seconds.
Add the capsicum and pounded spices and cook on a slow flame for 30 seconds.
Add the green chillies and ginger and fry again for a few seconds.
Add the tomatoes and cook until the ghee comes on top.
Add the kasoori methi and salt and fry again for a few seconds.
Finally, add the sliced paneer and cook for a few minutes.
Sprinkle coriander on top and serve hot.
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