Kadai Paneer Recipe in Restaurant style | कड़ाई पनीर By Chef Harpal Singh

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Hot and Spicy Stir Fried Cottage Cheese Indian Style by Celebrity Chef Harpal SIngh Sokhi

Ingredients
• Kashmiri dried red chillies – 4
• Fennel seeds – 1tsp
• cumin seeds – 2tsp
• Coriander seeds – 3tbsp
• Peppercorns – ½ tsp
• Paneer (Cottage cheese) – 200gms
• Oil – 2-3 tbsp
• Chopped tomatoes – 6 medium
• Kashmiri red chilli powder – 1tsp
• Salt to taste
• Ginger Juliennes – 1 inch
• Onion cubes – ½ medium
• Green capsicum cubes – ½ medium
• Garam Masala powder – 1tsp
• Dried Fenugreek leaves (Kasuri Methi) – 1tsp

Method
• To make kadai powder, dry roast 2 red chillies, fennel seeds, cumin seeds, coriander seeds, peppercorn seeds till fragrant. Cool and grind into a coarse powder.
• Heat oil in a non stick pan. Add remaining cumin seeds and red chillies and saute till seeds crackle.
• Add remaining coriander seeds, tomatoes, mix and saute for 5-6 minutes or till tomatoes are pulpy.
• Add kashmiri red chilli powder, salt to taste, ginger juliennes and saute the mixture.
• Cut cottage cheese into cubes.
• Add kadai powder, onion cubes and capsicum cubes and mix well.
• Add tomato cubes, cottage cheese cubes (paneer). Toss to mix and cook for a minute.
• Add garam masala powder, dried fenugreek leaves and toss to mix and let it cook.
• Sprinkle kadai powder on top and serve hot.

Ingredients
• Kashmiri dried red chillies – 4
• Fennel seeds – 1tsp
• cumin seeds – 2tsp
• Coriander seeds – 3tbsp
• Peppercorns – ½ tsp
• Paneer (Cottage cheese) – 200gms
• Oil – 2-3 tbsp
• Chopped tomatoes – 6 medium
• Kashmiri red chilli powder – 1tsp
• Salt to taste
• Ginger Juliennes – 1 inch
• Onion cubes – ½ medium
• Green capsicum cubes – ½ medium
• Garam Masala powder – 1tsp
• Dried Fenugreek leaves (Kasuri Methi) – 1tsp
Method
• To make kadai powder, dry roast 2 red chillies, fennel seeds, cumin seeds, coriander seeds, peppercorn seeds till fragrant. Cool and grind into a coarse powder.
• Heat oil in a non stick pan. Add remaining cumin seeds and red chillies and saute till seeds crackle.
• Add remaining coriander seeds, tomatoes, mix and saute for 5-6 minutes or till tomatoes are pulpy.
• Add kashmiri red chilli powder, salt to taste, ginger juliennes and saute the mixture.
• Cut cottage cheese into cubes.
• Add kadai powder, onion cubes and capsicum cubes and mix well.
• Add tomato cubes, cottage cheese cubes (paneer). Toss to mix and cook for a minute.
• Add garam masala powder, dried fenugreek leaves and toss to mix and let it cook.
• Sprinkle kadai powder on top and serve hot.

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