Namaskar Welcome to nishamadhulika.com
Today we are making Kadai paneer
which is really tempting
 and can be prepared for any party or special occasion.
Whenever you feel like having something devouring
then try making this recipe of Kadai paneer very easily.
Let's start with the procedure of making kadai paneer.
Start with dicing the paneer first.
We have taken 300 grams paneer.
Cut out the paneer in 1 inch square chunks.
Let us chop the capsicum as well.
We have 1 capsicum, cut it into square chunks as well
Remove the seeds.
Now let us roast the paneer chunks.
Preheat a pan and heat 2 to 3 tsp oil in it.
Then place the paneer chunks in the pan.
Roast the chunks until they get little brown in color from beneath.
Now flip the sides when the paneer chunks turn little
brown from beneath.
Continue roasting the chunks
 until they getlittle brown on the other side as well.
Transfer the fried paneer chunks in a plate.
Now drop the capsicum chunks in the pan
 and roast them until little crunchy.
Stir then well and cover for a minute.
After a minute,
the capsicum chunks are roasted well and turned crunchy.
Transfer them to a separate plate as well.
Both of it are roasted and ready.
Now let us prepare a masala.
For this, heat 2 tbsp oil in a wok.
We have taken 3 tomatoes, 2 green chilies
and 10 to 12 cashews;
 grind them to make a fine paste.
We have already prepared the paste,
so we are using the same.
Oil is heated well,
splutter ½ tsp cumin seeds first.
When the seeds crackle, add 1 pinch asafoetida
and bring the flame to minimum
to avoid browning of spices.
 Add 1/3 tsp turmeric powder, 1 tsp coriander powder
Add 1 tbsp dry fenugreek leaves.
You can very easily make
 dry fenugreek leaves at your home
 and it comes out good.
Dry fenugreek leave available in market
contains more of stalks
 but you can separate out the leaves at your home
 to make good dry fenugreek leaves.
Visit the website for making kasuri methi.
We are done with sautéing the masala,
now add 1 tsp ginger paste and
tomato-green chilly-cashew paste
 followed by ¼ tsp red chilly powder.
If you prefer eating spicier then increase
the quantity of red chilly powder.
Now sauté the masala
till oil starts leaving it edges.
Saute the masala.
We used 10 to 12 cashews with tomatoes
for making the paste as
it  enhances the flavor of the curry.
You can use 2 tbsp soaked poppy seeds
, along with tomato  and make a fine paste
 Also, you can take 2 tbsp soaked melon seeds
and grind them with tomato-green chilly
 to make a fine paste.
You can also add 2 to 3 tbsp cream to the masala
 to enhance its taste.
If you wish to add garlic and onion to the masala
 grind them finely and sauté with the masala.
Oil has started separating from the edges
MAsala is roasted and ready.
 now add 1 tsp salt
less than ¼ tsp garam masala
 and mix well.
Now add ½ cup water to the masala and mix well.
Drop the roasted paneer and
capsicum chunks to the masala.
Mix everything really well.
Add some coriander leaves as well.
Mix it.
Cover and cook the sabzi in medium-low flame
 for 4 to 5 minutes
so that paneer and capsicum absorb the spices rightly.
We are done with cooking the sabzi
on low flame for 5 minutes.
The sabzi has turned out with nice color
 and is really aromatic.
Sabzi is now ready.
Give a nice stir to the sabzi
then transfer it to another bowl.
Mouth drooling and sumptuous kadai paneer is ready,
garnish with some green coriander.
Serve this tempting kadai paneer sabzi
steaming hot with chapatti, parantha,
naan or rice.
 This much quantity of sabzi is sufficient
for 3 to 4 family members.
Making this sabzi is really easy and convenient.
Try making this recipe at your home
and share your experiences with nishamadhulika.com
See you soon with another delightful recipe.
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