A very Delicious gravy that most of us Love and most of us order when we visit a Nice North Indian Restaurant. Home made Kadhai Masala Powder further adds to the taste. Do try and please post your valuable feedback.
First let us see how to make the Kadhai Masala Powder. You can make this Kadhai Masala Powder and store it in the normal fridge compartment. Keeps good for 6 months. You can also double the quantity of the ingredients and prepare the Kadhai Masala Powder and store it.
Whole coriander seeds- 1 cup
Dry Kashmiri Red chillies- 6
Methi seeds – 1 /2 teaspoon
Cumin seeds – 1/4 cup
Black pepper- 1 and 1/4 teaspoons
Saunf – 2 pinches
Heat a big broad heavy bottomed pan. Keep the flame on sim. Add in all the above mentioned ingredients. Dry roast to a golden colour. Switch off the stove. Transfer the contents to a plate. Cool. Powder coarsely. Store in an airtight container.
This Kadhai Masala Powder can also be used for any Veggie Stir Fry. A little sprinkle on the dhal is Yummmm.
Now, let us see how to prepare the Paneer Kadhaiwala.
Fresh Paneer – 1 big cup ( chopped to big cubes )
Green capsicum – ( chopped to big cubes ) – 1/2 cup
Onion – ( chopped to big cubes) – 1 cup
Tomatoes – 1cup ( cut to halves and de – seeded, then chopped to big cubes )
Pounded ginger and garlic – 1 tablespoon
Thick tomato puree – 1/2 cup
Thick curds – 2 tablespoons
Turmeric powder – 1 pinch
Kadhai Masala Powder – 1 and 1/2 tablespoons
Salt to taste
Sugar – 1 teaspoon
Milk powder – 1 tablespoon
Water- 3 tablespoons
Oil- 2 tablespoons
Ghee – 2 tablespoons
Jeera – 1 teaspoon
Broken dry red Kashmiri chillies -2
Crushed kasoori methi leaves – little
Just halved coriander seeds – 1 sprinkle
Finely chopped green coriander leaves – little
Heat a non – stick pan. Season. Next fry the cubed onions. When the onions turn transparent, add in the cubed tomatoes. Sauté on sim flame for 3 minutes. Add the turmeric powder. Next, add the pounded ginger and garlic. Sauté on sim flame for 5 minutes. Add the curds. Cook on sim flame for 3 minutes. Add the cubed green capsicum. Sauté on sim flame for 3 minutes. Add the tomato purée. Cook for 3 minutes. Add the salt to taste ,sugar, kadhai masala powder. Sauté on sim flame for 3 minutes. Add the paneer cubes. Add the milk powder and water. Cook on sim flame for 3 minutes. Switch off the stove. Garnish and serve hot with rice or roti.
1) As an option, you can add little crumbled Paneer to the gravy.
2) When you sauté the green capsicum, keep it crunchy and see that it does not discolour.
3) A little sprinkle of Garam Masala Powder while garnishing enhances the taste of the gravy.
4) Can also add cubed red and yellow bell pepper as an option.
5) The gravy tastes great if it is a bit thick.