A spicy, tangy, delicious gravy that goes well with pulao
and rotis. The dish gets it unique
flavor from freshly ground coriander seeds, pepper, red chilly, and jeera. I made it little bit spicy to suite our
family taste.
INGREDIENTS:
Paneer - 200 g
Onion - 2
Capsicum - 1
Red chilly powder - 1 tsp
Salt - to taste
Butter - 1 tsp
Bay leaf -1
Jeera - 1/2 tsp
To dry roast and grind:
Red chilly - 4
Black peppercorn - 1 tsp
Coriander seeds -1 tsp
Jeera - 1 tsp
To fry in oil and ground
Garlic -2 pods
Ginger - 1/2 inch piece
Onion - 2 (sliced thin)
Tomato - 3 medium sized
PREPARATION:
1. Dry roast coriander seeds, red chilly, black
peppercorn, and jeera and ground coarsely and keep aside.
2. In a heavy bottomed pan, heat oil, add garlic pods,
ginger, onion, and tomatoes. Cook in
medium flame until the tomatoes turn mushy.
Turn off and ground the mixture smoothly once it has cooled down
completely.
3. In the same pan, add butter, throw in bay leaf and jeera,
add the diced onion and little salt.
Once the onions have turned brown, add the cubed capsicum and saute it
gently. Add in chilly powder and mix
well. Once the capsicum has become crunchy
soft, add the ground masala and later add the freshly ground powder. Add little water and adjust salt as
necessary. Add the cubed paneer and mix
well and let it boil until the masala coats paneer well and gravy is thick but
not dry. Add the chopped coriander leaves.
Serve the delicious, spicy Kadai panner with rotis or pulao.
