Mughlai Kadhai Paneer

450 gms paneer diced in bite size chunks
3 tbsp vegetable oil
120 gms white onion finely chopped
4 garlic cloves finely chopped
400 gms tomato roughly chopped
3 tbsp tomato puree
1 heaped tsp kashmiri chilli powder (or mild paprika)
1/4 tsp turmeric powder
3 tbsp greek yoghurt
200 mls water
2 medium size peppers diced in squares
80gms red onion diced in squares
Salt to taste
2 tbsp kasoori methi/ dried crushed fenugreek leaves
1 inch ginger juliennes
Coriander to garnish

For the Kadhai Masala:
2 dried mild kashmiri chillies
2 tbsp coriander seeds
2 tsp cumin seeds
1 tsp black pepper
8 green cardamom (seeds only)

In a dry frying pan add the kadhai masala spices and heat over a low flame. Give the pan a shake every few seconds. Roast for a 2-3 minutes. Cool and grind to a coarse powder and set aside.

Add the tomatoes and tomato puree to a blender and blitz to a smooth paste.

In a heavy bottom non stick sauce pan or kadhai heat the oil over a medium flame. Add 1 tablespoon of the ground kadhai masala and fry for a few seconds. Add the onions and fry for 12 minutes. Make sure to stir well and scrap the bottom of the pan.

Add the garlic and continue to fry for a minute. Add the tomato paste and fry over a medium heat for 12-14 minutes. You want the sauce to reduce slightly and thicken. Add the kashmiri chilli powder and turmeric powder stir well for a minute.

Now turn the heat to a low setting and add the yoghurt a little at a time. Stir well continuously for 4 minutes

Turn the heat back to a medium and add the water followed by the peppers and red onion and fry for 6-7 minutes. Add another tablespoon of the kadhai masala and crushed kasoori methi. Season to taste

Add the paneer and stir well coating the paneer in the gravy. Cook for 3 minutes as the paneer begins to soften. Turn the heat off and garnish with ginger and coriander. Serve with naan and salad

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