Kadhai Paneer

Ingredients

Paneer cubed, 1 cup

onion big slices -1

tomato big slices – 1

capsicum big slices -1

ginger & garlic paste  -1 tbsp

green chillies- 2

dried red chilli -2

corriander seeds- 1bsp

Red chilli powder -1 tbsp

coriander powder -2 tbsp

garam masala-1/2 tbsp

salt -as per taste

coriander leaves chopped -2 tbsp

oil -2 tbsp to fry vegetables

oil -2 tsp to cook the whole sabzi

half cup water / 2tbsp milk cream

Method

Heat oil in a kadai and fry big sliced onions, tomato, capsicum, green chillies, and paneer seperately and keep aside. Now in the same oil add some more oil if needed and heat dried red chillies broken into two, and crushed coriander seeds,  sauté for half a minute. Then add ginger garlic paste and cook for a minute , after this add coriander powder, red chilli powder and salt , you can add milk cream to this masala or some water, if you like i add to make the gravy thick. then add all the vegetables one by one except tomatoes  and sauté for a some time then add tomatoes. Cook over high heat till the oil separates. Add paneer and and half  cup of water only if needed to get some heavy gravy. lastly add garam masala powder over the dish and let it Cook, covered, over low heat for five minutes. Serve hot, garnish with chopped coriander leaves over the dish and serve with chapatti or paratha.

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Spicy Bhindi Masala

 

You Need :

 500 gm bhindi ( lady Finger )
2 onions chopped

1 Large tomato chopped
1 tbsp coriander powder

1/2 tbsp Red Chilli Powder
1 tbsp garam masala powder
1 tbsp amchur powder
salt to taste

Fresh Coriander Leaves
oil ( refined or Mustard)

Method ;

Wash and cut bhindi ( lady Finger) in halves. Heat oil in a wok or kadai.  Add chopped onions and Fry till they turn golden brown. Now add red chilli powder, coriander powder ,garam masala, amchur powder and salt. Now add chopped tomato to this and fry till it becomes like a gravy , then put  bhindi’s  into the masala and keep tossing now pressing the bhindi’s . Cook on a medium flame and keep frying tossing occasionally, so it does not stick to the bottom.  garnish with some tomato , onions and Fresh coriander leaves and serve with hot chapatis.