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Order Above $70 for Free Delivery in Christchurch Area (Including Lincoln & Rolleston Area)
Order Above $70 for Free Delivery in Christchurch Area (Including Lincoln & Rolleston Area)

The Best Kadahi Paneer in New Zealand

Prep time: 20-25 minutes Cooking time: 40-45 minutes Serves: 4-5 people Kadhai masala Ingredients: KASHMIRI RED CHILLI कश्मीरी लाल मिर्च 2 NOS. CUMIN SEEDS | जीरा 2 TSP CORIANDER SEEDS | साबुत धनिया 2 TBSP FENNEL SEEDS | सौंफ 2 TSP BLACK PEPPERCORNS | साबुत काली मिर्च 8-10 NOS. Method: Set a pan over high flame & once it gets hot set the flame to low. Add all the whole spices into the pan & dry roast them while stirring them continuously until they get fragrant. Transfer them into a bowl once fragrant & let them cool down completely. Further add them into a mixer grinder jar or a mortar & grind the spices coarsely, make sure that you don’t end up making a fine powder of the spices. Your fresh kadhai masala is ready. Veggies & Paneer Ingredients: CAPSICUM | शिमला मिर्च 1 NO. ONION | प्याज़ 1 NO. (PEELED) TOMATO | टमाटर 2 NOS. PANEER | पनीर 500 GRAMS (BLOCK) Method: Cut the veggies & paneer into dices & cubes or triangles according to your preference & keep them in bowls to be tossed further in the recipe. Make sure you chop & utilise the trimmings of onion & tomato in the gravy. Gravy Ingredients: GHEE | घी 4-5 TBSP CUMIN SEEDS | जीरा 1 TSP ONION | प्याज़ 2 NOS. + REMAINS (CHOPPED) GARLIC | लेहसुन 3 TBSP (CHOPPED) GINGER | अदरक 2 TBSP (CHOPPED) POWDERED SPICES TURMERIC POWDER | हल्दी पाउडर 1/2 TSP KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TBSP CORIANDER POWDER | धनिया पाउडर 1 TBSP KADAI MASALA | कड़ाई मसाला 3 TBSP GREEN CHILLI | हरी मिर्च 3-4 (CHOPPED) HOT WATER | गरम पानी AS REQUIRED TOMATO | टमाटर 5 NOS. & REMAINS (CHOPPED) SALT | नमक TO TASTE HOT WATER | गरम पानी AS REQUIRED Method: Set a kadhai over high flame & once it gets hot add the ghee & let it heat as well. Once the ghee gets hot add cumin seeds, onion, now stir & cook until the onions turn light golden brown. Add garlic & ginger once the onions turn light golden brown & continue to cook until the onions turn golden brown. Further add in all the powdered spices along with the chopped green chillies, stir well & add hot water, continue to cook until the ghee is released. Once the ghee separates add tomatoes & salt, stir well & cook until the tomatoes get mushy & the ghee gets separated, this process will take upto 25 minutes. To cook the tomatoes faster you can use a potato masher to mash all the tomato. If the gravy becomes dry while cooking it, add hot water & continue to cook it further. Once the tomatoes have cooked completely & the ghee is separated taste & adjust salt. Your gravy for kadhai paneer is ready. Final cooking Ingredients: GHEE | घी 1 TBSP SALT | नमक A PINCH KADAI MASALA | कड़ाई मसाला 1 TBSP FRESH CORIANDER | हरा धनिया A LARGE HANDFUL GINGER | अदरक A SMALL HANDFUL (JULIENNE) FRESH CREAM | फ्रेश क्रीम 2-3 TBSP (OPTIONAL) KASURI METHI | कसूरी मेथी A PINCH FRESH CORIANDER | हरा धनिया A SMALL HANDFUL (CHOPPED) Method: Set a wok over high heat, once it gets hot add ghee & let it heat nicely. Further add all the cut veggies & toss over high flame for a minute. Then add the paneer along with salt & kadhai masala, toss the paneer over high flame briefly to slightly fry it in the oil. Further add the prepared gravy & stir gently to avoid the paneer from breaking. Once the paneer & veggies are mixed nicely in the gravy, add fresh coriander & julienned ginger, stir & cook for 1-2 minutes then add fresh cream & kasuri methi, stir gently & finally add some more fresh coriander from the top. Your kadhai paneer is ready, serve hot it with tandoori rotis.

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