Jain veg kadai paneer |JainFood |Homemade | Vegan Food

Ingredients

For kadai paneer masala:

2-3 Kashmiri dry red chilli
2 teaspoon coriander seeds (dhania)
2 teaspoon cumin seeds (jeera)
5-6 peppercorn (kala mirchi)

For sautéing vegetables:

1 tablespoon oil
200 grams paneer, cut into cubes
1 green capsicum, cut into small cubes
1 red or yellow capsicum, cut into small cubes

For gravy :

2 teaspoon oil
1 tablespoon butter
1 bay leaf (tej patta)
2 tomatoes, finely chopped
2 tomatoes puree
1 teaspoon red chilli powder (mirchi)
½ teaspoon turmeric powder (haldi)
2 teaspoon coriander powder (dhania powder)
Salt to taste
2 teaspoon kasuri methi (dry fenugreek leaves)
2 teaspoon fresh coriander leaves.

How to make kadai paneer:

For Kadai Masala:

Dry roast the kashmiri dry chilli, coriander seeds, cumin seeds and peppercons in a kadai.
In a small grinder or mixer to grind the dry spices to fine powder and set aside.

For Sauteing Vegetables:

Heat oil in a kadai, add capsicum and paneer to it.
Add salt and sauté on high flame for 2-3 minutes. Remove in a plate and set aside.

For Kadai Paneer :

In the same kadai, heat oil and butter on medium flame.  
Add bay leaf to it and fry for few seconds.
Add finely chopped tomatoes to it.
Add red chilli powder, turmeric powder, coriander powder and salt. Let it cook until tomatoes become mushy.
Add tomato puree and let it cook for 3-4 minutes.
Add about 2 tablespoons prepared kadai masala and mix well.
Add the sautéed vegetables and mix everything well together. Add some water if it's too dry.
Crush kasuri methi in your palm and sprinkle all over the curry.
Cover and let it cook for 3-4 minutes on low flame.
Garnish with fresh coriander leaves.
Serve hot with roti or kulcha.