Description
This dry gravy can be served as a main course with rotis and rice
Ingredients
- Chili
- Coriander Seeds
- Garlic Cloves
- Vegetable Oil
- Tomatoes
- Onion
- Red Chili Powder
- Turmeric Powder
- Ground Fenugreek
- Salt
- Panir
- Green Peppers
- Coriander Seed
- Cilantro
Instructions
- For kadai sauce:
- Put the red chilies, coriander seeds in a blender and blend for 20 secs until you have a coarse powder
- In a frying pan add 3 tbsp of vegetable oil and fry the coarse powder in low heat, to this add 6 cloves of finely chopped garlic
- Fry until golden brown
- Add chopped onion and tomatoes chili powder, turmeric powder, fenugreek powder, salt fry for 15 minutes with lid closed until the mixture is cooked
- For paneer:
- In a pan add 1 / 2 tsp vegetable oil, after the oil is hot add 1, 2 tsp coriander seeds
- When the coriander seeds crackle and pop add cubed paneer fry for about 2 minutes until paneer is golden
- Now add cubed green peppers stir for about a minute
- Now add this paneer green pepper mixture to kadai sauce and stir them until each paneer cube is coated with the sauce
- Remove from the heat and add chopped cilantro