Kadhai Paneer

Dear Appu,

This is a fun paneer dish to make, and not very hard, and a little unique. At first glance, it might seem like that’s a lot of coriander seeds to use, but it truly enhances the taste of the gravy and doesn’t stand out in an odd way. The step by step video is linked at the bottom, so you can have a visual before you try it out!

INGREDIENTS

Vegetable oil – 2/3 oz
Coriander seeds – 1/2 oz
Paneer – 8 and 3/4 oz
Green peppers/Green capsicum - 2, cut into squares
Kasoori Methi – 1 tsp
Coriander leaves – 1 bunch
Red chillies – 2 whole
Coriander seeds – 1/4 oz
Garlic – 1 oz, finely chop
Vegetable oil – 1 and 1/2 oz
Red chilli pdr. – 1 tsp
Turmeric – 1/2 tsp
Tomatoes – 6, chopped
Salt – to taste
 
For the Kadhai Sauce
 
1. Blend the red chillies (2) and 3 tsp coriander seeds coarsely.
2. 3 tbsp  of oil in a pan > add powder > stir, turn down to low heat and fry for 3 min.
3. Add garlic to the pan and fry for 5 min until golden.
4. Add tomatoes, turn to high heat and cook for further 2 min, stirring occasionally.
5. Add 1 level tsp of red chilli pdr., 1/2 tsp of haldi and stir.
6. Turn down to medium heat, cover and leave for 20 min.
 
For the Paneer
 
1. Pan > 1 tbsp oil on high heat > add paneer > fry for 1 min > place in a bowl of warm water.
2. Heat 1 and 1/2 tbsp of oil > medium heat > 5 g coriander seeds > seeds crackle and pop > add paneer > fry for 2 min until golden > add peppers > stir for 1 min.
 
For the Mix
 
Add a little water to the pan. Allow to boil. Pour kadhai sauce, add a large pinch of kasoori methi and stir. Roughly chop fresh coriander leaves and add to the sauce.

[Recipe source : Videojug.]