KADHAI PANEER- INDIAN REGIONAL CUISINES

RECIPE

STANDARD RECIPE CARD

Name of Dish:

Kadhai Paneer

Preparation Time:

10 minutes

Served with:

Cooking Time :

10 minutes

Portion Size :

No. of Portion :

4

Garnish :

Colour:

Ref. Book :

Prasad - 45

S/N

Ingredients

Qty.

Unit

Rate

Amount  (Rs.)

S/N

Method :

1

Paneer

600 gm

Preparation:

2

Ghee

40 gm

The Paneer: Cut into finger.

3

Capsicum

25 gm

The Vegetables: Cut capsicum into juliennes, chop two-thirds of the ginger, cut

4

Red chillies

5

the rest into juliennes, chop coriander.

5

Coriander seeds

5 gm

The Whole Spices: Pound red chillies and coriander seeds with a pestle.

6

Ginger

15 gm

7

Kadhai gravy

550 ml

COOKING

8

Kasoori methi

0.5 gm

Heat ghee in a kadhai, add capsicum and saute over medium heat for 30 seco-

9

Garam masala

5 gm

nds. Add the pounded spices and chopped ginger, stir for 30 seconds. Then

10

Green coriander

15 gm

add kadhai gravy, bring to a boil and bhunno until  the fat leaves the masala.

11

Salt

2 gm

Now add paneer and stir gently for 2-3 minutes. Sprinkle kasurimethi and

garam masala, stir. Adjust the seasoning.

TO SERVE

Remove to a dish, garnish with ginger juliennes and coriander, serve with

Naan, Paratha or Phulka.

Total Cost :

Cost per Person :

Prepared By:- Chef Ashish Raina