Thursday 6 August 2015

KADHAI PANEER

KADHAI PANEER
 

 
 
 
 
 
INGREDIENTS
  • Paneer (cottage cheese sliced into thick cubes) - 1/2 kg
  • Capsicum (chopped) - 1 medium sized
  • Red bell pepper - 1 medium sized
  • Yellow bell pepper - 1 medium sized
  • Tomato puree - 200 grams
  • Tomatoes (chopped) - 2
  • Cabbage (chopped) - 1/2
  • Salt (to taste) - 1.5 teaspoons approx. (adjust according to taste)
  • Black Pepper - 1/2 teaspoon
  • Dhaniya (coriander) powder - 1 teaspoon
  • Soya sauce - 1 teaspoon
  • Tomato Ketchup - 1-2 teaspoons
  • Oil - for deep frying
 
METHOD
  • Slice all the vegetables and cottage cheese and keep them aside.
  • To make cabbage ready to use, boil water in a pan and add sliced cabbage to it.
  • Bring it to a light boil & turn off the flame.
  • Strain off the excess water and let it dry a little.
  • Cabbage is ready to use.
  • Heat oil for deep frying in a pan.
  • Saute all the vegetables (bell peppers, capsicum, paneer, cabbage) for around 2 minutes to retain the crunchiness in the vegetables.
  • Take them off oil and keep them aside.
  • Next, heat 2 tablespoons oil in a pan.
  • Add tomato puree to it.
  • When it starts leaving oil, add chopped tomatoes and cook for another 2 minutes.
  • Now, add salt, black pepper powder & coriander powder and mix well.
  • After 2 minutes, add all the lightly fried vegetables to this mixture.
  • Now, cook them for around 4-5 minutes till water gets a little dried up.
  • Add tomato ketchup to it and mix well.
  • Turn off the flame.
  • Kadhai paneer is ready to serve.
 
 


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