Prep Time: 20 mins I Cooking Time: 1hr I Serving: 2-3
Ingredients :-
Whole Spices (for kadai Masala Powder) :-
2 tsp Cumin Seeds/Jeera
½ tsp Fennel Seeds/Saunf
1 Black Cardamom/Badi Elaichi
4-5 Green Cardamom/Hari Elaichi
6-7 Cloves/laung
2 tsp Black Peppercorns/Sabut Kali Mirch
1 tbsp. Coriander Seeds/Sabut Dhania
For Kadai Masala :-
2 tbsp./30 ml Veg Oil
1 tbsp. Fresh Ginger, roughly chopped
10-12 Garlic Cloves (peeled)
4 Onion, medium sized (roughly sliced)
3 Tomatoes, medium sized (roughly sliced)
For Gravy :-
350 g Fresh Paneer/Cottage Cheese (cut into 1 inch cubes)
3 tbsp. /45 ml Veg Oil
1.5 tbsp./20 g Butter(salted)
2-3 Bay Leaf
2-3 Red Chilli (dried & whole)
1 Onion, medium-sized (cut into 1 inch cubes)
1 Capsicum, small-sized (cut into 1 inch cubes)
1 Tomato, medium-sized (cut into 1 inch cubes)
2 tsp Red Chilli Powder (or to taste)
1 tsp Turmeric Powder
2 tsp Kadai Masala Powder
Salt to taste
2 tbsp./30 ml Fresh Cream
1 tbsp. Tomato Ketchup
Method :-
For kadai Garam Masala Powder :-
To the pan add all the ingredients one by one mentioned under the whole spice list. Dry roast the whole spices for 3-4 minutes on low-medium flame until fragrant. Once done switch off the gas and let them cool down
Once slightly cold add the roasted spices into a blender jar and grind to a fine powder and set aside for later use
For Wet Kadai Masala :-
Heat 2 tbsp. of veg oil in a kadai/pan. Add chopped ginger + garlic cloves to the pan/kadai and sauté for 2-3 minutes on low-medium flame
Add sliced onion to the pan/kadai sauté for 5-7 minutes on low-medium flame
Next, add sliced tomatoes to the pan/kadai and cook for 5-7 minutes until soft on low-medium flame. Once done switch off the gas and let them cool down
Once slightly cold add the masala to a blender jar and grind to a smooth paste
For Gravy :-
Heat 3 tbsp. of veg oil + 1.5 tbsp. of Butter in a kadai/pan. Add bay leaves + whole red chillies to the pan/kadai and stir for 1-2 mins on low-medium heat
Next, add the cubed onions to the pan/kadai and sauté for 2-3 minutes on medium flame
To the pan/kadai add capsicum + tomato and sauté for another 2-3 minutes on medium flame
Add the grounded mixture/paste to the pan and mix well with the masala
To the pan add red chilli powder + turmeric powder + salt + kadai masala powder. Mix well and cook for another 7-8 mins on low-medium heat until oil starts separating from the masala. Keep stirring to avoid burning/sticking
Add fresh cream to the pan/kadai and mix well
Add tomato ketchup + paneer/cottage cheese to the pan/kadai and mix gently. Switch off the gas
Time to taste :)
Enjoy with Chapati/Tawa Paratha/Laccha paratha/Butter Naan, some salad and chilled Boondi Raita
Note : Turn off the flame immediately after adding paneer or else it will get dry
Adjust the spice levels to taste