Paneer Kadhai Gravy
Paneer kadhai gravy recipe, the spicy Indian curry made from paneer or cottage cheese cooked in sweet and tangy tomato and cashew puree garnished with coriander leaves and julienne ginger.
Yield: 4 people
Calories: 270kcal
Materials
For making puree
- 2 medium Onions roughly chopped
- 3 medium tomatoes roughly chopped
- few garlic cloves roughly chopped
- 1-inch ginger roughly chopped
- 3 green chillies roughly chopped
Other Ingredients
- 225 gms paneer or cottage cheese
- 1 medium capsicum cut in cubes
- ½ bowl fresh green peas use Frozen peas, if fresh peas not available
- 1 tsp jeera/cumin seeds
- ½ tsp saunf/fennel seeds
- ½ tsp haldi/turmeric powder
- Pinch of asafoetida
- 1 tbsp Dhaniya powder coriander powder
- 1 tbsp Lal mirch powder red chilli powder
- ½ tbsp Kitchen king masala
- 1 tbsp Kasuri methi dry fenugreek leaves
- 2 tbsp Mustard oil
- ½ tbsp Garam Masala
- Fat pinch of amchur powder optional
- Salt per taste
- 2 tbsp Fresh coriander leaves finely chopped
- 1 tbsp Julienned ginger for garnishing
Instructions
For boiling Panner cubes:
- Place a saucepan on the medium flame and heat 2 glass of water along with tsp of salt and a pinch of turmeric powder.
- When the water comes to boil, add paneer cubes to the water and let it boil till it becomes soft and fluffy.
For making Paste:
- Add roughly chopped onions, roughly chopped tomatoes, green chillies, ginger and garlic in a mixer jar.
- Blend all the ingredients in the jar into a fine paste and keep it aside.
For making paneer kadhai gravy:
- Heat a tbsp of oil in the wok or kadhai and add the capsicum cubes in the kadhai and shallow fry it till it becomes crisp and tender.
- When capsicum is fried, remove it from the kadhai and place it on a kitchen towel. Now, add the remaining oil in the kadhai and add jeera, saunf, haldi and hing. Saute all the ingredients for a few seconds.
- Now, lower the flame and add the onion and tomatoes paste into the wok and stir it nicely.
- Turn the flame on medium and cover the wok with the lid and cook for few minutes till it turns aromatic.
- Then, add red chilli powder, coriander powder and kitchen king masala into the kadhai and give it a nice mix.
- Cover and cook for 10 to 12 minutes till the tomato paste and dry masala is cooked and oil starts releasing from the mixture.
- When masala is cooked and a nice spicy aroma can be smelled, add fried and sauteed capsicum and green peas.
- Mix all the ingredients and cook for 2 mins without covering it.
- Now, add paneer cubes into the kadhai and give it a nice mix.
- Now, add a glass of water into the kadhai and mix it nicely and simmer it on medium flame.
- Lastly, add garam masala, crushed fenugreek leaves, amchur powder and salt as per taste and cook for few more minutes.
- Finally, garnish it with freshly chopped coriander leaves and julienned ginger, give it a nice mix.
- Cover for at least a minute, so that the nice aroma stays into the gravy and every ingredient is mixed evenly. Paneer kadhai gravy is ready to be served hot with paratha or butter naan.