Restaurant Style Kadai Paneer | Easy to Make Punjabi Sabji | Chetna Patel Recipes

Ingredients :

Kadai Paneer

Masala
Take a Pan and add
2 tbsp - Coriander Seeds Whole
2 tsp – Cumin Whole
2 tsp – Black Pepper
4 no - Whole Red Chillies
Roast and Grind Coarsely
Keep aside

Take a Pan and add
1+1/2 tbsp – Oil
1 big – Onion Diced Cut
Sauté in High Flame
1 big – Green Capsicum Diced Cut
Sauté in High Flame
2 no – Tomato Diced Cut (Remove Seeds)
Salt to taste
1 tsp – Red Chilli Powder
1 tsp – Chilli flakes
Mix all together
500 gm - Paneer Cube
Toss everything and Keep Aside

Take a Kadhai and add
1 tbsp – Oil
1=1/2 tbsp - Butter
1 no – Chopped Onion
Sauté till Golden in High Flame
1 tbsp – Ginger Garlic Paste
2 tsp – Red Chilli Powder
½ tsp – Turmeric Powder
2 tsp – Garam Masala Powder
1/2 tbsp – Coriander Cumin Powder
3 tbsp – Tomato Puree (Boiled and Skinless)
Salt to taste
Cook till Oil Separates
1/3 Cup – Cashew Paste
Cook again Properly, Let Completely Oil Separates
½ Cup – Water
Cook Properly
2 tsp – Kasturi Methi
2 tbsp – Amul Fresh Cream
1 tbsp – Above Kadhai Masala
Mix Properly
Add Above Sauté Vegetable and Mix Properly
1 Inch - Ginger Julian
2 tbsp – Coriander Leaves Chopped
1 tsp – Amul Butter
Mix Once and Serve Hot
Garnish with Amul Fresh Cream

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