5 g ( 1 teaspoon ) coriander seeds 1 dry red chilli
For Kadai Gravy:
100 ml oil 2 g coriander seeds, crushed 200 g onions, chopped 400 g tomatoes, chopped 5 g Kashmiri red chilli powder Salt to taste 20 g ginger, chopped
For Bell Pepper KadaiPaneer:
500 g cottage cheese ( paneer ) 1 red pepper 1 yellow pepper 1 green pepper 2 onions, sliced 2 tomatoes, sliced 20 g coriander, chopped ( reserve 1 teaspoon for garnishing ) 15 g ginger, cut into juliennes ( reserve 1 teaspoon for garnishing ) 4 g kadaimasala 250 g kadai gravy
Method
For the Kadaimasala:
Roast the coriander seeds and red chiili. Grind them coarsely.
For the kadai gravy:
Heat oil, add crushed coriander seeds and onions and saute till golden brown.
Add chopped tomatoes, red chilli powder and salt. Cook till excessive water evaporates and oil comes on the sides.
Finish the gravy with chopped ginger.
Stir the gravy for another five minutes.
For the Bell Pepper KadaiPaneer:
Wash the vegetables.
Cut red, yellow and green capsicum into strips. Cut the cottage cheese into batons and slice the onions and tomatoes.
Heat oil and add kadaimasala.
When it splutters, add sliced onions, tomatoes, red , yellow and green capsicum and saute.
Add cottage cheese and red chilli powder and saute.
Add kadai gravy, toss gently and add chopped coriander and ginger juliennes.
Adjust the seasoning, garnish with chopped coriander and ginger juliennes. Serve with Naan / rotis....
Bell Pepper Kadai Paneer
Ingredients
For Kadai Masala:
1 dry red chilli
For Kadai Gravy:
2 g coriander seeds, crushed
200 g onions, chopped
400 g tomatoes, chopped
5 g Kashmiri red chilli powder
Salt to taste
20 g ginger, chopped
For Bell Pepper Kadai Paneer:
1 red pepper
1 yellow pepper
1 green pepper
2 onions, sliced
2 tomatoes, sliced
20 g coriander, chopped ( reserve 1 teaspoon for garnishing )
15 g ginger, cut into juliennes ( reserve 1 teaspoon for garnishing )
4 g kadai masala
250 g kadai gravy
Method
For the Kadai masala:
For the kadai gravy:
Add chopped tomatoes, red chilli powder and salt. Cook till excessive water evaporates and oil comes on the sides.
Finish the gravy with chopped ginger.
Stir the gravy for another five minutes.
For the Bell Pepper Kadai Paneer:
Cut red, yellow and green capsicum into strips. Cut the cottage cheese into batons and slice the onions and tomatoes.
Heat oil and add kadai masala.
When it splutters, add sliced onions, tomatoes, red , yellow and green capsicum and saute.
Add kadai gravy, toss gently and add chopped coriander and ginger juliennes.
Adjust the seasoning, garnish with chopped coriander and ginger juliennes. Serve with Naan / rotis....
Recipe Credit - Chef Bakshish