PANEER KADHAI
250 gms paneer/cottage cheese, cubed
4 tbs oil
5-6 medium tomatoes/tamatar, chopped
1 or 2 green chilies/hari mirch, chopped
6-7 garlic/lahsun, crushed
1.5 inch ginger/adrak, half crushed and half julienned
2 green bell peppers/capsicum/shimla mirch, julienned
2 onions sliced
2 tbs cream
½ cup chopped coriander leaves
2 tbs Penguine kadhai masala
Salt as per taste
1 or 2 green chilies/hari mirch, chopped
6-7 garlic/lahsun, crushed
1.5 inch ginger/adrak, half crushed and half julienned
2 green bell peppers/capsicum/shimla mirch, julienned
2 onions sliced
2 tbs cream
½ cup chopped coriander leaves
2 tbs Penguine kadhai masala
Salt as per taste
Method
in a kadai / thick bottom pan heat 2 tbsp oil. add the crushed ginger and garlic. saute these till the raw smell disappears.
now add the chopped tomatoes. saute the tomatoes till they become soft.
Remove from fire cool and grind to fine paste
Now add remaining oil in a pan and add sliced onions and chopped green chilies sauté till translucent then add 1 tbs Penguine kadhai masala ,tomato paste and sauté till oil separates on the surface.
now add the capsicum julienne. and saute the capsicum for some 2-3 minutes.
add salt and ¾ tbs Penguine kadhai masala masala powder. mix these with tomato masala .
its time to add the paneer. cook the paneer for 2 to 3 minutes in the masala. Then add 11/2 tbs cream mix well
Check the seasoning and transfer to serving bowl
garnish with ¼ tbs Penguine kadhai masala ginger juliens
and corrander leaves and ½ tbs cream
serve the kadai paneer, hot with rotis or naans.
now add the chopped tomatoes. saute the tomatoes till they become soft.
Remove from fire cool and grind to fine paste
Now add remaining oil in a pan and add sliced onions and chopped green chilies sauté till translucent then add 1 tbs Penguine kadhai masala ,tomato paste and sauté till oil separates on the surface.
now add the capsicum julienne. and saute the capsicum for some 2-3 minutes.
add salt and ¾ tbs Penguine kadhai masala masala powder. mix these with tomato masala .
its time to add the paneer. cook the paneer for 2 to 3 minutes in the masala. Then add 11/2 tbs cream mix well
Check the seasoning and transfer to serving bowl
garnish with ¼ tbs Penguine kadhai masala ginger juliens
and corrander leaves and ½ tbs cream
serve the kadai paneer, hot with rotis or naans.
BUY PENGUINE KADHAI MASALA ONLINE FREE DELIVERY
New Hotel Restaurant Management Kitchen designing Menu Planning and More
penguinehotelguidelines@gmail.com
satyendrajog@gmail.com
+91 9594501858
