Monday, 27 February 2017

Paneer Kadhai Masala #sikandalouscuisine

Back from Jaipur after binging on Laal Maas , Kala Maas , Hara Maas and perhaps Peela Maas too , I wanted to see no Maas -  so asked for vegetarian food to be made for dinner . I would have preferred a yellow dal and alus but Gyan Singh my cook has his own fixed ideas as to what I want to eat (!) and I ended up with this delicious though rich paneer. - not complaining , it's our regular non fuss recipe and tastes yum.
400 Grams Paneer - Cube and dip in hot water while the rest cooks.
1-2 Crushed Green Cardamon.
1/2 Teaspoon Jeera Crushed.
A few Black Pepper Corn Crushed.
1 Medium Onion Minced .
2 Tomatoes Pureed.
1 Teaspoon Ginger Minced.
1 Teaspoon Garlic Paste.
1 Teaspoon Kashmiri Mirchi Powder.
1 Teaspoons Dhania Powder.
1/2 Teaspoon Haldi Powder.
A Pinch Kasoori Methi
1/2 Teaspoon Garam Masala
Ghee/Mustard Oil/White Oil -  Go with the flow , I prefer mustard oil.

Heat oil add green cardamon , peppercorn & jeera. Once they emit their delicious aroma add ginger , saute a minute and then add pureed tomatoes , onions and all masalas holding back the garam masala for later. Cook covered on low till oil separates and tomatoes are done.

Now add garlic paste along with paneer and  ' bhuno ' in the masala for 5 minutes -7 minutes on low . Mix in garam masala as you take the kadhai off the heat .If you want a slight thick gravy , add 180 Ml boiling water , cook covered on low for a maximum of 2 minutes .Adjust flavors .

Atul Sikand
DirectorAsian Hawkers Market Pvt. Ltd.
​ #asianhawkersmarket​

Administrator  & Owner Sikandalous Cuisine
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