This is a truly Indian recipe which chefs, cooks and housewives around the world make it.
My sister makes it too and she does it best.
So I got her to teach me to cook her delicious take on Kadhai Paneer.
I have always maintained that both my sisters and my mother are far better cooks than I am or hope to be. But I do try to learn as much from them as and when possible.
My sister made this Kadhai Paneer while I was visiting my mom few months ago and I utilized the opportunity. I recreated it again in my kitchen and V loved it.
The gravy is rich, deep in colour and as creamy as it should be. And the best part of this gravy is that it is versatile and can be used for many similar recipes.
I usually freeze the gravy, then thaw and use it as and when required.
A perfect Indian main course dish which is a must try. You can also use the gravy for making many other varieties like Navratan korma, Veg Jalfrezi, etc
- 4-5 small tomatoes, chopped in square chunks
- 1-inch ginger, sliced
- 3-4 green chillies, slit lengthwise
- 1-2 big cardamom
- 1/2 stick cinnamon
- 1 bayleaf
- 2 cloves
- a pinch of asafoetida
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon mustard seeds
- 1 teaspoon turmeric powder
- 1/2 teaspoon red chilli powder
- salt to taste
- 1/2 cup of oil
- 1/2 cup of tomato ketchup/ sauce
- 1 cup of makhane (lotus seeds)
- 2 tablespoons mix of cashew, almonds & raisins
- 1 teaspoon sugar
- 1/4 teaspoon all spice powder
- milk to adjust consistency (as required, I used 1/2 cup)
- Heat oil in a thick bottom pan, add asafoetida, cumin seeds, mustard seeds, cinnamon, big cardamom, cloves, bayleaf. Gently roast them till they leave natural aroma.
- Add tomato chunks, slit green chilli and ginger slices. Roast them.
- Now add turmeric powder, red chilli powder, coriander powder and salt to taste. Toss the ingredients gently and cover the pan. Allow to cook for 5-10 minutes till tender.
- To this mixture, add cashews, almonds, raisins, lotus seeds, tomato sauce and sugar. Mix well.
- Sprinkle all-spice powder. Now add enough milk to reach a desired consistency. Usually this gravy is served thick than runny, so adjust accordingly.
- Allow the mixture to boil. Remove from flame and allow to cool completely.
- Now remove using tweezers, bayleaf, cinnamon stick, big cardamom and cloves. Grind the gravy into a paste. At this stage you can freeze the gravy for future use.
- When ready to use, remove and thaw it well. Add paneer or any other vegetable like capsicum or mix vegetables, simmer gently for few minutes and serve hot with naan or parantha. Before adding vegetables, you would need to cook them (par boiled/ stir fry or steam).
source my sister
Adjust consistency using milk. Do remember that this gravy is served thick.
You can also use the gravy for making many other varieties like Navratan korma, Veg Jalfrezi, etc. Before adding vegetables, you would need to cook them (par boiled/ stir fry or steam)
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