Kadhai Paneer


–Note: Creating posts in bulk for existing pages so as to get benefit of Categories and other widgets

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Serves 4:
200 gms paneer – cut into fingers
2 medium sized capsicum – cut into fingers
3 tbspoon oil
1/2 tsp cumin seeds
2 onions finely chopped
1 tsp ginger-garlic paste
200 gms tomato puree
1/4 tsp turmeric
Salt to taste
1 tsp coriander powder
1/2 tsp garam masala
1 tsp red chili powder
1 tbspoon dry fenugreek leaves (roasted and
powdered)
1/2 cup water
1/2 full cream milk

Heat oil in a pan, add cumin seeds and let it crackle

2  Add onions and cook till soft (golden in colour)

3Add ginger garlic paste(stir for a minute or two on low flame)

4

Add tomato puree and still till it turns dry

5

Add all dry masalas including roasted / powdered dry fenugreek leaves. Till till oil separates
7 8  Add water and miz well, bring to a boil.9 Fry capcicum in a wok. Add paneer later.11 Add to the gravy, mix well gently.12

Reduce heat and add milk, stirring continously. Remove from heat and serve hot with naan or phulka.

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