Cashew Paneer Kadhai

🧂 Ingredients

• 400 g. Paneer

  cubed
• 1 Red Bell Pepper

  diced
• 1 Green Bell Pepper

  diced
• ½ cup Cashew Nuts
• 1 Onion

  diced
• 3 Tomatoes

  diced
• 1 tbsp Minced Garlic
• 1 tsp Cumin Seeds
• 2 Whole Red Kashmiri chilli
• 1 tsp Coriander powder
• 2 tsp Garam Masala
• 1 tsp Turmeric Powder
• ½ tbsp Red Chili powder
• 2 Green Chilis

  Chopped
• Salt

  to taste
• ½ tsp Kasuri Methi
• ½ Cinnamon stick
• 3 Green Cardamom

Instructions

• 1 In a pan, heat a little it of cooking oil and add pieces of paneer, along with
  red chili powder, coriander powder, turmeric, and a pinch of salt. Grill until
  all pieces are cooked and lightly brown. Then cooked in the same pan Bell Pepper
  and Onions for 3-4 mins. Remove from pan and set aside.
• 2 Add Oil in a Pan over medium hear. Then Sauté the Cumin Seeds, Cardamom,
  Cinnamon stick, Whole Red Chili, Onions, Green Chili and Garlic. Cook for 2-3
  minutes.
• 3 Add the Tomatoes, Cashews, Red Chili Powder, Turmeric Powder, Coriander Powder
  and Salt. Cook until cooked through and well blended.
• 4 Transfer the tomato and onion mixture to a blender along with water and blend
  into a thickened paste. ( If you like spicy then blend whole chilis as well)
• 5 On a slow flame add Oil, blended paste and Garam Masala. Add additional water if
  needed to adjust consistency until simmering.
• 6 Now add Grilled Paneer and Bell Peppers to the Sauce, Mix and cover it. Cook for
  5 mins. Turn off the heat.
• 7 Crush Kasuri Methi between palms and sprinkle on top.
• 8 Serve with roti and jeera rice, and enjoy!
• 9 – Replace extra firm tofu for paneer to make it vegan, cook tofu similar to
  paneer.

Nutrition Info