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.