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<a href=Barbeque Nation Kadhai Paneer Difficulty - Average | Total Time - 45 mins | Makes - 4-5 Paneer cubes come alive in an exotic blend of Indian spices and become the perfect accompaniment for savoury Naans and Parathas. Ingredients 1. Paneer (cut in to cubes) - 250 gms 2. Refined oil - 40 mls 3. Red chilly whole - 2 gms 4. Jeera whole - 2 gms 5. Bay leaf - 1 gm 6. Black pepper - 1 gm 7. Garlic chopped - 10 gms 8. Onions chopped - 50 gms 9. Tomatoes chopped - 50 gms 10. Onions diced - 30 gms 11. Capsicum diced - 30 gms 12. Tomatoes diced - 30 gms 13. Onion gravy (see below) - 100 gms 14. Tomato gravy (see below) - 100 gms 15. Red chilli powder - 10 gms 16. Jeera powder - 2 gms 17. Coriander powder - 2 gms 18. Garam masala - 2 gms 19. Chaat masala - 2 gms 20. Kasuri methi - 2 gms 21. Butter - 10 gms 22. Desi ghee - 100 gms 23. Salt - 10 gms 24. Coriander chopped - 5 gms 25. Cashew Nuts - 20 gms 26. Water - 50 mls Instructions 1. For the Onion gravy: Peel 100 grams of onions, add 10 grams of the Cashews and pressure cook for 2-3 whistles in about 400 ml of water. Cool the mixture and blend into a thick paste. 2. For the Tomato gravy: Take 100 grams of tomatoes, add 10 grams of the Cashews and pressure cook for 2 whistles in about 400 ml of water. Cool the mixture and blend till a thick paste. 3. In a Kadhai heat the refined oil for about 2 minutes. Add the whole red chillies and sauté. Add jeera, bay leaf, black pepper and sauté for another 2minutes. 4. Then add chopped garlic and sauté well till they turn golden brown. Add chopped onion and sauté well till the mixture turns golden brown. Add red chilli powder, coriander and jeera powder, chopped tomato and sauté further. Then add in both the onion and tomato gravies. 5. Add ingredients 15 to 18 and sauté well till the oil separates from the paste. 6. Add ingredients 10 to 12 and mix well. 7. Add the Paneer portions and water, and stir for 5 minutes. 8. Add ingredients 19 to 23 and stir well. Garnish with chopped coriander. 9. Serve Kadhai Paneer with piping hot Naans or Parathas. " id="pdf-obj-0-2" src="pdf-obj-0-2.jpg">

Difficulty - Average | Total Time - 45 mins | Makes - 4-5

Paneer cubes come alive in an exotic blend of Indian spices and become the perfect accompaniment for savoury Naans and Parathas.

<a href=Barbeque Nation Kadhai Paneer Difficulty - Average | Total Time - 45 mins | Makes - 4-5 Paneer cubes come alive in an exotic blend of Indian spices and become the perfect accompaniment for savoury Naans and Parathas. Ingredients 1. Paneer (cut in to cubes) - 250 gms 2. Refined oil - 40 mls 3. Red chilly whole - 2 gms 4. Jeera whole - 2 gms 5. Bay leaf - 1 gm 6. Black pepper - 1 gm 7. Garlic chopped - 10 gms 8. Onions chopped - 50 gms 9. Tomatoes chopped - 50 gms 10. Onions diced - 30 gms 11. Capsicum diced - 30 gms 12. Tomatoes diced - 30 gms 13. Onion gravy (see below) - 100 gms 14. Tomato gravy (see below) - 100 gms 15. Red chilli powder - 10 gms 16. Jeera powder - 2 gms 17. Coriander powder - 2 gms 18. Garam masala - 2 gms 19. Chaat masala - 2 gms 20. Kasuri methi - 2 gms 21. Butter - 10 gms 22. Desi ghee - 100 gms 23. Salt - 10 gms 24. Coriander chopped - 5 gms 25. Cashew Nuts - 20 gms 26. Water - 50 mls Instructions 1. For the Onion gravy: Peel 100 grams of onions, add 10 grams of the Cashews and pressure cook for 2-3 whistles in about 400 ml of water. Cool the mixture and blend into a thick paste. 2. For the Tomato gravy: Take 100 grams of tomatoes, add 10 grams of the Cashews and pressure cook for 2 whistles in about 400 ml of water. Cool the mixture and blend till a thick paste. 3. In a Kadhai heat the refined oil for about 2 minutes. Add the whole red chillies and sauté. Add jeera, bay leaf, black pepper and sauté for another 2minutes. 4. Then add chopped garlic and sauté well till they turn golden brown. Add chopped onion and sauté well till the mixture turns golden brown. Add red chilli powder, coriander and jeera powder, chopped tomato and sauté further. Then add in both the onion and tomato gravies. 5. Add ingredients 15 to 18 and sauté well till the oil separates from the paste. 6. Add ingredients 10 to 12 and mix well. 7. Add the Paneer portions and water, and stir for 5 minutes. 8. Add ingredients 19 to 23 and stir well. Garnish with chopped coriander. 9. Serve Kadhai Paneer with piping hot Naans or Parathas. " id="pdf-obj-0-12" src="pdf-obj-0-12.jpg">

Ingredients

  • 1. Paneer (cut in to cubes) - 250 gms

  • 2. Refined oil - 40 mls

  • 3. Red chilly whole - 2 gms

  • 4. Jeera whole - 2 gms

  • 5. Bay leaf - 1 gm

  • 6. Black pepper - 1 gm

  • 7. Garlic chopped - 10 gms

  • 8. Onions chopped - 50 gms

  • 9. Tomatoes chopped - 50 gms

    • 10. Onions diced - 30 gms

    • 11. Capsicum diced - 30 gms

    • 12. Tomatoes diced - 30 gms

    • 13. Onion gravy (see below) - 100 gms

    • 14. Tomato gravy (see below) - 100 gms

    • 15. Red chilli powder - 10 gms

    • 16. Jeera powder - 2 gms

    • 17. Coriander powder - 2 gms

    • 18. Garam masala - 2 gms

    • 19. Chaat masala - 2 gms

    • 20. Kasuri methi - 2 gms

    • 21. Butter - 10 gms

    • 22. Desi ghee - 100 gms

    • 23. Salt - 10 gms

    • 24. Coriander chopped - 5 gms

    • 25. Cashew Nuts - 20 gms

    • 26. Water - 50 mls

Instructions

  • 1. For the Onion gravy: Peel 100 grams of onions, add 10 grams of the Cashews and pressure cook for 2-3 whistles in

about 400 ml of water. Cool the mixture and blend into a thick paste.

  • 2. For the Tomato gravy: Take 100 grams of tomatoes, add 10 grams of the Cashews and pressure cook for 2 whistles

in about 400 ml of water. Cool the mixture and blend till a thick paste.

  • 3. In a Kadhai heat the refined oil for about 2 minutes. Add the whole red chillies and sauté. Add jeera, bay leaf, black

pepper and sauté for another 2minutes.

  • 4. Then add chopped garlic and sauté well till they turn golden brown. Add chopped onion and sauté well till the mixture

turns golden brown. Add red chilli powder, coriander and jeera powder, chopped tomato and sauté further. Then add in both the onion and tomato gravies.

  • 5. Add ingredients 15 to 18 and sauté well till the oil separates from the paste.

  • 6. Add ingredients 10 to 12 and mix well.

  • 7. Add the Paneer portions and water, and stir for 5 minutes.

  • 8. Add ingredients 19 to 23 and stir well. Garnish with chopped coriander.

  • 9. Serve Kadhai Paneer with piping hot Naans or Parathas.