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Restaurant Style Karahi Paneer

Cooking Time

Preparation Time : 10

Cook Time : 20

Total Time : 30

Ingredients

Serves 4

  • 400 grams paneer

  • 1 cup bell peppers (green, red yellow) and 1 onion cut in cubes

  • 1 tbsp oil

  • 2 tablespoons of butter

  • 2 tablespoon coarsely ground coriander seeds

  • 2 tablespoon coarsely ground cumin seeds

  • finely chopped 2-3 dried Red Chillies

  • 1/4 tsp spoon turmeric powder

  • 1 teaspoon coriander powder

  • 1/4 teaspoon red chilli powder and salt to taste

  • 1 /4 Cup water

  • 1/4 teaspoon kasuri Methi powder

  • 1 tablespoon fresh cream

  • for making tomato paste: 3 tablespoon of oil

  • 2 chopped green chillies

  • 1 tbsp red chilli powder and salt to taste

  • 5 chopped tomatoes

  • 2 chopped onions

  • 1/4 Cup chopped Capsicum

  • 1 tablespoon chopped Ginger

  • 1 tbsp fresh coriander leaves for garnishing

Directions

  • 01

    in a pan heat 3 tablespoon of oil

  • 02

    add two chopped onions and saute till onions turn Brown

  • 03

    now add chopped ginger and chopped green chillies and mix properly

  • 04

    add chopped tomatoes and mix nicely

  • 05

    add one fourth Cup chopped green bell pepper and mix.

  • 06

    add salt to taste, red chilli powder and cook till oil separates.

  • 07

    Our tomato paste is ready, keep it aside.

  • 08

    in a separate wok heat one tbsp oil and one tablespoon butter.

  • 09

    now add coarsely ground coriander seeds, coarsely ground cumin seeds and chopped dried red chillies and saute for a minute.

  • 10

    now add bell peppers and cubed onion and fry for two minutes

  • 11

    now add paneer cut into long thick slices and mix gently

  • 12

    add little salt and red chilli powder according to your taste

  • 13

    add coriander powder, turmeric powder and half a cup of water and mix gently.

  • 14

    add in the tomato paste made earlier and cook for two minutes.

  • 15

    add dried fenugreek leaves(kasoori methi) and cream and mix gently.

  • 16

    garnish with fresh coriander leaves and serve hot with rice or parantha.

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