Saturday, 13 February 2010
Paneer (Cut into cubes and soaked in hot salted water for 30 minutes) 250 gms.
Carrot (sliced) 1 cup
French Beans (chopped) 1 cup
Green peas (shelled) 1 cup
Cauliflower (small florets only) 1 cup
Capsicum (chopped) 1 large
Onion (chopped) 1 large
Tomato (chopped) 1 large
Ginger-Red Chilly ( paste) 2tsp
Kasuri Methi (dry) 2tbsp
Refined oil 4tbsp
Salt and Sugar to taste
Garam Masala Powder 1tsp
Boil Carrot, French Beans, Cauliflower and Green Peas in a little water by adding a pinch of salt for 2 mins only without closing the lid of the pan (to avoid over cooking) so that no extra water is left ( that will retain the food value of the vegetables). Heat Refined oil and 1 tbsp ghee and fry the Paneer cubes lightly and keep aside. Fry the Capsicum and the boiled vegetables together in the same oil for 5 mins. Then keep them in the same platter along with Paneer. Fry Onion and Tomato together till brown and keep them aside with the Panner-Veggie mixture.
Add the Ginger-Red Chilly Paste into the oil and then add the beaten curd. Saute for 2 mins Add Garam Masala Powder and Kasuri Methi . Add Salt and a little Sugar. Now add the Paneer-Vegetable Mixture. Keep for 2 mins. Add the residual Ghee from top.
Serve hot with roti/chapati/paratha/puri
SPECIALITY TIPS : NO EXTRA WATER IS ADDED DURING COOKING OF "KADAI PANEER"!!!AND THIS IS A "COOK N SERVE " RECIPE.