Paneer Kadhai Masala 
Recipe credits Mr. Atul Sikand
Made it as it was written no changes whatsoever. 

I made it in MO too though I was a little apprehensive about the pungency. But believe me it was absolutely delicious. 
Paneer Kadhai Masala #sikandalouscuisine
400 Grams Paneer – Cube and dip in hot water while the rest cooks.

1-2 Crushed Green Cardamon.

1/2 Teaspoon Jeera Crushed.

A few Black Pepper Corn Crushed.

1 Medium Onion Minced .

2 Tomatoes Pureed.

1 Teaspoon Ginger Minced.

1 Teaspoon Garlic Paste.

1 Teaspoon Kashmiri Mirchi Powder.

1 Teaspoons Dhania Powder.

1/2 Teaspoon Haldi Powder.

A Pinch Kasoori Methi

1/2 Teaspoon Garam Masala

Ghee/Mustard Oil/White Oil – Go with the flow , I prefer mustard oil.
Heat oil add green cardamon , peppercorn & jeera. Once they emit their delicious aroma add ginger , saute a minute and then add pureed tomatoes , onions and all masalas holding back the garam masala for later. Cook covered on low till oil separates and tomatoes are done. 
Now add garlic paste along with paneer and ‘ bhuno ‘ in the masala for 5 minutes -7 minutes on low . Mix in garam masala as you take the kadhai off the heat .If you want a slight thick gravy , add 180 Ml boiling water , cook covered on low for a maximum of 2 minutes .

Adjust flavours.


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