PANEER KADHAI
PANEER KADAI
1 1/2 cups paneer (cottage cheese) cubes
2 tsp coriander (dhania) seeds
5 whole dry kashmiri red chillies , broken into pieces
2 tbsp ghee
1 tsp garlic (lehsun) paste
1/2 cup thinly sliced capsicum
1 1/2 tsp chopped green chillies
2 tsp chopped ginger (adrak)
2 cups chopped tomatoes
1 tsp dried fenugreek leaves (kasuri methi)
salt to taste
For The Garnish2 tbsp chopped coriander (dhania)
2 tsp coriander (dhania) seeds
5 whole dry kashmiri red chillies , broken into pieces
2 tbsp ghee
1 tsp garlic (lehsun) paste
1/2 cup thinly sliced capsicum
1 1/2 tsp chopped green chillies
2 tsp chopped ginger (adrak)
2 cups chopped tomatoes
1 tsp dried fenugreek leaves (kasuri methi)
salt to taste
For The Garnish2 tbsp chopped coriander (dhania)
Method
- Combine the coriander seeds and red chillies in a mixer and blend till coarse. Keep aside.
- Heat the ghee in a deep non-stick pan, add the garlic paste and sauté on a medium flame for a few seconds.
- Add the capsicum, coriander-kashmiri dry red chilli powder, green chillies and ginger and sauté on a medium flame for 1 minute.
- Add the tomatoes, mix well and cook on a medium flame for 5 minutes ,while stirring occasionally.
- Add the dried fenugreek leaves, salt and ¼ cup of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Add the paneer, mix gently and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Serve hot garnished with coriander
Osm😍
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