Kadai paneer recipe
1 tbsp spread 1 sound leaf/tej patta 1 green stew (cut) 1 tsp kasuri methi/dry fenugreek leaves
½ onion (petals) ½ capsicum (3D shape) ¼ tsp turmeric ½ tsp kashmiri red stew powder
1 cup water 12 3D shape paneer/curds 2 tbsp cream ¼ tsp garam masala 2 tbsp coriander leaves
right off the bat, in an enormous kadai, heat 1 tbsp spread and saute 1 narrows leaf, 1 green bean stew, 1 tsp kasuri methi till they fragrant.
further add ½ onion petals and ½ cubed capsicum. broil till they recoil somewhat. try not to cook totally; they ought to be crunchy.
keep onions and capsicum to the side. add ¼ tsp turmeric and ½ tsp bean stew powder. saute on low fire till the flavors turn fragrant
further add mixed tomato-onion glue and blend well
what's more, add arranged kadai masala and 1 tsp salt. change the masala as you would prefer.
blend well and cook for 5 minutes or more cook till the masala glue begins to deliver oil
presently add ½ to 1 cup water changing consistency as required
add 12 3D shapes natively constructed paneer, 2 tbsp cream and blend tenderly. try not to break the paneer.
cover and stew for 5 minutes or till paneer retains flavor. besides, add ¼ tsp garam masala and 2 tbsp coriander leaves. blend well.