Kadhai Paneer Butter Masala By Sneha & Arko
Being a foodie runs in the family; and I have reiterated that many a times. And if one other thing my home shares in common with my brother’s home, it is the fact that both our homes and kitchens are always open for friends. There is always warmth in our home, hearth and heart for people who care for us. Naturally, we like having people over to our homes. And when friends are home, can good food be left behind? From Sneha and Arko’s kitchen comes a recipe that is tried, tested, tasted and well loved. This is their version of an amalgamation of Kadhai Paneer and Paneer Butter Masala.
Ingredients:
- Paneer
- Mustard Seeds
- Cumin Seeds
- Coriander Seeds
- Red chillies
- Black Pepper
- Cardamom
- Garlic
- Onions
- Tomatoes
- Butter
- Capsicum
- Tomato Sauce
- Dried Mango Powder (Aamchur)
- Salt
- Sugar
- Red chilli powder
- Garam Masala Powder
- Cream
- Kasuri Methi (Dried Fenugreek Leaves)
- Coriander Leaves / Cilantro
Method:
- Dry roast Mustard, Cumin and Coriander seeds with a couple of red chillies, Black Pepper and Cardamom. Keep aside.
- Fry chopped Garlic, onions and tomatoes in a little butter and make a paste of these in a blender along with the dry roasted powder that you kept aside.
- Fry paneer for a little time to bring a golden tinge and put in warm water to soak.
- In Butter put ginger and garlic paste and fry well, followed by cubed capsicum, cubed onions and split green chillies.
- Once onions are translucent, add the paste, little tomato sauce for extra zing, aam chur powder, salt, sugar and little red chili powder.
- Put little water, add the paneer and mix well. Add cream and fenugreek leaves and let simmer for a minute.
- Finish with Coriander leaves and garam masala.
- Serve with any kind of Indian Flatbread.