paneer kadai recipe: firstly, in a large kadai, heat 1 tbsp butter and saute 1 bay leaf, 1 green chilli, 1 tsp kasuri methi till they aromatic. further add ½ onion petals and ½ cubed capsicum. fry till they shrink slightly. keep onions and capsicum aside. add ¼ tsp turmeric and ½ tsp chilli powder. saute on low flame till the spices turn aromatic.
Instructions firstly, in a large kadai, heat 1 tbsp butter and saute 1 bay leaf, 1 green chilli, 1 tsp kasuri methi till they aromatic. further saute ½ onion petals and ½ cubed capsicum. add ¼ tsp turmeric and ½ tsp chilli powder. further add blended tomato-onion paste and mix well. in addition, add prepared kadai masala and 1 tsp salt.
firstly, in a kadai, roast 3 clove garlic and 1 inch ginger with 2 tsp of oil. fry for a minute. next add chopped 1 sliced onions and fry till they turn golden brown. in addition, add 2 chopped tomatoes, 5 cashew and saute well. saute until the tomatoes turn soft and mushy.
If you want to store kadai paneer gravy keep the gravy in an airtight container in a refrigerator for at least 2 to 3 days. Before using it make sure you reheat this gravy with a dash of water, pinch of salt, then quickly fried paneer in butter, and mix it, garnish with freshly chopped coriander leaves and serve hot.