Wednesday, 3 August 2011

Kadahi Paneer

Ingredients :

250 grams cottage cheese(paneer)cut into cubes
3 large tomatoes(pureed)
1 large onion(sliced)

Sabut masala:
1 cinnamon stick(dal chinni)
2 bay leaves
3 pieces cloves(loung)
2 pieces green cardamon(ilaechi)
1 piece mace(javitri)
1 teaspoon cumin seeds(jeera)
1/2 teaspoon fenugreek  seeds(methi)

Other spices:

1 teaspoon coriander powder(dhania)
1/2 teaspoon red chilli powder(lal mirch)
1/2 teaspoon garam masala
1 teaspoon Cumin powder(bhuna jeera)
1/2 teaspoon turmeric powder(haldi)
1/2 teaspoon dry mango powder(aamchoor)
1/2 teaspoon black salt(kala namak)
1 teaspoon ginger paste
1 teaspoon dry fenugreek leaves(kasuri methi)
1/2 teaspoon asafeotida(hing)
2 cups water(for gravy)
2 tablespoon ghee/oil


In a pan roast the sabut masala for 1 minute and grind it into fine powder.  Keep aside. In a kadahi, heat ghee and add hing &onions and saute for 2 minutes. Add ginger paste  followed with tomatoe puree and saute again for 2 minutes. Now add the sabut masala  powder and saute again . Add other spices and saute again for 2 minutes. Add kasuri methi , and put water to make a semi thick gravy.Add salt and stir it. Now add the paneer and coat it with this gravy properly.

Kadahi Paneer is ready.Enjoy it with Naan or phulkas.

Optional notes:

This dishs is mainly prepared with  sabut masalas in thier original form but i had grinded them as it mixes up in the gravy well and whole pieces do not interrupt while having this dish. I had added a portion of fresh cream  
in the dish when it is completely ready  as cream reduces spiciness.

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