Kadhai Paneer

Kadhai Paneer Recipe

 

 

Ingredients:-

Dry Red Chilies 5-6

Coriander Seed 1 tbsp

Oil for frying

Garlic (paste)1.5 tbsp

Finely Chopped Tomatoes 2.5 cup

Tomato Puree 1/4 cup

Chopped Green Chilies as per taste

Finely Chopped Onion 1/2 cup

Coriander Powder 1/2 tbsp

Cumin Seed 1/2 tbsp

Turmeric Powder 1/4 tbsp

Chili Powder 1 tbsp

Garam Masala 1.5 tbsp

Kasoori Methi 1.5 tbsp

Chopped Capsicum 1/2 cup

Paneer (cubes 1.5 cup)

Heavy whipping cream 1/3 cup

Coriander Leaves (finely chopped)

 

 

 How to make Kadhai Paneer:-

·         Heat a oil in a pan on medium heat, add dry red chilies and coriander seeds, dry roast them till you get nice fragrant and allow to cool

·         In a grinder, grind them and make fine powder and keep it aside for later use.

·         Heat the oil in a pan on medium heat, add garlic paste and sauté it.

·         Add fine powder and mix well.

·         Add tomatoes and green chilies and mix well and cook till oil separates from sides.

·         Mix well and cook for another 2 min. and keep it aside.

·         Add onions and fry till it's turn golden brown.

·         Add tomato gravy, coriander powder, cumin powder, turmeric powder, red chili powder, garam masala and kasoori methi and mix well, cook it for 2 minutes.

·         Add capsicum and 1 cup of water, cook it for another 4-5 minutes.

·         Add paneer and salt and mix gently.

·         Cook for another 2-3 min. and add heavy whipping cream.

·         Mix well and cook for another 1 minute.

·         Garnish with coriander leaves.

Sabudana Khichdi

Sabudana Khichdi Recipe

 

Ingredients:-

Sabudana 1 cup

Potato (peels and cut in to small pieces 1 medium sized)

Roasted peanuts 1/2 cup

Chopped coriander 1 tbsp

Chopped green chilies 1 tbsp

Cumin seed 1/2 tbsp

Rock salt to taste

Desi ghee 2 tbsp

 

How to make sabudana Khichdi:-

·         Soak the sabudana for 2 hrs. And wash the sabudana well in running water till all the starch is washed off.

·         Strain in a sieve and set aside for 4 hrs. for all the water to drain away.

·         Heat the ghee in a pan and add jeera and green chilies.

·         Sauté for ten seconds and add the potatoes.

·         Fry until starts turning brown and add the roasted peanuts.

·         Add the sabudana and salt and toss well till the sabudana turns transparent (almost 5-6 mins.)

·         Serve hot Sabudana Khichdi with tamarind chuteny.