Butter Paneer Kadai

When you want the flavors of both butter paneer and kadai paneer; you make this awesome Butter Paneer Kadai! This picture I took in hurry and it is not doing justice to the original appearance and taste of this finger licking dish. I made it Halwai style and thus, there were no tedius preparations of spices as usually happen in my special dishes. It was a great dish  and I served it with Missi Roti and Peas Pulao (not in the frame.)

Ingredients:

Paneer-200 gm. cut into pieces

Onion-1 large

Tomato-2 big size

Ginger garlic paste-1 tbsp.

Freah cream-100 gm.

Red chili and Kashmiri chili powder-1-1 tsp,

Coriander powder-1 heaped tsp.

Turmeric powder-1/2 tsp.

Kitchen King Masala-1 tsp.

Garam masala-1 tsp.

Kasoori Methi-1 tsp.

Chili sauce-1 tsp.

Tomato ketchup-1 tsp.

Magaz- 1 tsp(Powdered and soaked in 2 tsp. water

Bell pepper-1/2 and Red onion1/2 (Cut in cubes and fried) keep aside

Whole spices-1 bay leaf, 1 tsp. coriander seeds, 1 black cardamom, 2 cloves, 1 tsp. cumin, 1/2 stick cinnamon, 1/2 stem mace, 1 green cardamom)

Procedure:

Fry or boil onions first. (I boiled with tomato, quarter cup water, chili powder and coriander powder upto 3 whistles in pressure cooker )

When cools down, make a paste in blender jar.

Heat oil in a pan and fry cubed onion and bell pepper.

Keep aside.

In the same oil, add hing and all the whole spices and then add ginger garlic paste. At this time, you can add 3-4 slit green chilis too as I did.

Now add blended masala, salt, Kitchen King Masala, kasoori methi and 1 tsp. tomato ketchup and chilli sauce 1 tsp.

Keep stirring and adding kashmiri chili  powder and turmeric powder.

Now add half of the cream,

Keep bhunoing.

When you see oil coming on the surface, add soaked magaz.

Keep stirring on low flame.

Now add fried bell pepper onion and mix.

After 2-3 minutes, add paneer and 1/2 cup water if you want and cover and cook for 5 minutes.

Sprinkle garam masala.

Garnish with cream and cilantro.