Ingredients: |
Ingredients: Panner 1/2 block, cut into squares Onion - 1 small, cut into squares Capsicum 1 small, cut into squares Tomato - Diced, one small can Ginger garlic paste - 1 tbs Green chilli - 1 slit lengthwise Haldi - pinch Red chilli powder - 1 tsp Kasoori Methi - 2 tsp
For Kadhai Masala: Dhaniya seeds - 1tbs Jeera seeds - 1 tbs Peppercorn - 1/2 tbs Gently sautee the above in a saucepan till colour changes slightly. Cool and grind to coarse powder Whipping cream - 2 tbs Coriander leaves - For garnish For smoky flavor - 1 small piece of charcoal (optional)/Ghee - 2 tbs
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Directions: |
Directions:In a broad pan, heat 1tbs oil Add capsicum and onion, gently sautee till softened. It must not change color or be too soft. Set aside In same pan, heat 4 tbs oil. Once hot, add green chilli and whole can of diced tomatoes (Be careful, will splutter) Cover and cook on medium heat till tomatoes are soft and mushy and oil oozes out from the sides. This takes time but you must wait till tomatoes are at this stage. Keep stirring, do not let tomatoes burn Add ginger garlic paste, sautee well till raw smell goes. Add pinch of haldi,salt and red chilli powder Add Kadhai masala, a few drops of water and cook the dry spices Add paneer squares and toss well Now add onion and capsicum, give it a good mix and switch off the flame. Add crushed kasoori methi, mix well Garnish with corainder and drizzle cream on top For smoky flavor: hold the coal with tongs over an open flame till white hot Place a steel bowl in the center of the pan with the paneer. Line the bowl with foil Place the hot coal in the bowl, drizzle a tsp of ghee on top. It will start smoking. Immediate cover with lid and let smoke for ten minutes. Remove the lid and discard the coal piece. |
Personal
Notes: |
Personal
Notes: This one is a slightly advanced recipe since you have to make the masala. If you don't feel like grinding the masala, buy it from the store. I think MDH has a kadhai masala. If not, you can even use garam masala which you should have. Smoking is optional but it gives amazing flavour. Have the steel bowl lined and ready to go before you heat the coal. Also have the ghee and the lid of the pan right next to the stove because you have to capture the smoke as fast as you can. Maybe you can do this once you have a good amount of experience with cooking :))
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