For the Basic gravy
Ingredients
1 tbsp coriander (dhania) seeds
10 whole dry red kashmiri chillies
2 1/2 tbsp oil
2 tbsp finely chopped garlic (lehsun)
1 tbsp finely chopped green chillies
2 1/2 cups finely chopped tomatoes
1/4cup tomato puree
1 tsp dried fenugreek leaves (kasuri methi)
1 tsp garam masala
salt to taste
1. Combine the red chillies and coriander seeds and dry roast on a hot tava (griddle), for 30 seconds.
2. Remove and keep aside to cool.
3. Blend in a mixer to a fine powder. Keep aside.
4. Heat the oil in a kadhai, add the garlic and sauté on a medium flame for a few seconds.
5. Add the prepared powder and sauté on a medium flame for a few seconds.
6. Add the green chillies and sauté on a medium flame for another 30 seconds.
7. Add the tomatoes, mix well and cook on a medium flame for 10 to 12 minutes or till the oil separates, while stirring occasionally.
8. Mash it a little using a potato masher.
9. Add the tomato puree, dried fenugreek leaves, garam masala, salt and approx 2 tbsp water, mix well and cook on a medium flame for 1 to 2 minutes. Use as required
For the Kadai Paneer
1 1/2 cups paneer (cottage cheese)
cut into 37 mm. (1 1/2") cubes
oil for deep-frying
1 tbsp oil
1/2 cup finely chopped onions
1 recipe basic kadhai gravy, recipe above
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1/2 tsp garam masala
1/4 tsp dried fenugreek leaves (kasuri methi)
1/2 cup sliced capsicum
salt to taste
a pinch of sugar
1/2 cup fresh cream
For The Garnish
1 tbsp chopped coriander (dhania)
1. Heat the oil in a kadhai and deep-fry the paneer pieces till they turn light brown in colour. Drain on absorbent paper and place in lukewarm water for 10 minutes.
2. Heat the oil in a kadhai, add the onions and sauté on a medium flame till they turn translucent for approx. 3 to 4 minutes.
3. Add the kadhai gravy, coriander-cumin seeds powder,chilli powder, turmeric powder,garam masala, dried fenugreek leaves and sauté on a medium flame for another minute.
4. Add the capsicum, 1 cup water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring once in between.
5. Add the paneer, salt and cook on a slow flame for another 2 to 3 minutes.
6. Add the cream, mix well and serve hot garnished with coriander.
http://www.tarladalal.com/
youtube link: https://www.youtube.com/watch?
Ingredients
1 tbsp coriander (dhania) seeds
10 whole dry red kashmiri chillies
2 1/2 tbsp oil
2 tbsp finely chopped garlic (lehsun)
1 tbsp finely chopped green chillies
2 1/2 cups finely chopped tomatoes
1/4cup tomato puree
1 tsp dried fenugreek leaves (kasuri methi)
1 tsp garam masala
salt to taste
1. Combine the red chillies and coriander seeds and dry roast on a hot tava (griddle), for 30 seconds.
2. Remove and keep aside to cool.
3. Blend in a mixer to a fine powder. Keep aside.
4. Heat the oil in a kadhai, add the garlic and sauté on a medium flame for a few seconds.
5. Add the prepared powder and sauté on a medium flame for a few seconds.
6. Add the green chillies and sauté on a medium flame for another 30 seconds.
7. Add the tomatoes, mix well and cook on a medium flame for 10 to 12 minutes or till the oil separates, while stirring occasionally.
8. Mash it a little using a potato masher.
9. Add the tomato puree, dried fenugreek leaves, garam masala, salt and approx 2 tbsp water, mix well and cook on a medium flame for 1 to 2 minutes. Use as required
For the Kadai Paneer
1 1/2 cups paneer (cottage cheese)
cut into 37 mm. (1 1/2") cubes
oil for deep-frying
1 tbsp oil
1/2 cup finely chopped onions
1 recipe basic kadhai gravy, recipe above
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1/2 tsp garam masala
1/4 tsp dried fenugreek leaves (kasuri methi)
1/2 cup sliced capsicum
salt to taste
a pinch of sugar
1/2 cup fresh cream
For The Garnish
1 tbsp chopped coriander (dhania)
1. Heat the oil in a kadhai and deep-fry the paneer pieces till they turn light brown in colour. Drain on absorbent paper and place in lukewarm water for 10 minutes.
2. Heat the oil in a kadhai, add the onions and sauté on a medium flame till they turn translucent for approx. 3 to 4 minutes.
3. Add the kadhai gravy, coriander-cumin seeds powder,chilli powder, turmeric powder,garam masala, dried fenugreek leaves and sauté on a medium flame for another minute.
4. Add the capsicum, 1 cup water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring once in between.
5. Add the paneer, salt and cook on a slow flame for another 2 to 3 minutes.
6. Add the cream, mix well and serve hot garnished with coriander.
http://www.tarladalal.com/
youtube link: https://www.youtube.com/watch?
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