Kadai paneer goes very well with chapati,roti pulav and jeera rice.This is a dry gravy prepared with Capsicum and paneer.
Ingredients
Onion - 1.
tomato big - 2.
paneer - 125 gm
capsicum big - 1/2
chilli powder - 3/4 tsp.
coriander powder - 1 tsp.
garam masala - 1/2 tsp.
salt - for taste.
Ginger garlic paste - 1 tsp.
ghee - to fry.
kasthoori methi - 1/2 tsp.
Preparation
cut the paneer into cubes, shallow fry it and keep it aside.
chop the capsicum into small pieces, shallow fry it and keep it aside.(capsicum should maintain it's crunchiness).
Method
Heat the oil in the kadai, add chopped onion, ginger garlic paste saute well till onion turns pink.
Now add chopped tomatoes saute well till it becomes mushy.Allow it to cool.Then grind it in a blender or mixie.
Heat the oil, add ground paste, add chilli powder,garam masala powder, salt, and coriander powder, mix well, when it starts boiling, add capsicum and paneer cubes,cook it,till it becomes thick gravy.
Finally heat the ghee, add kasthoori methi to ghee(by rubbing it in your palms) saute for few seconds to enrich the flavour, then add it to gravy. Serve hot.
It goes very well with chapathi, roti and pulov varieties.
For more side dishes visit :side dish for chapathi,roti
