Indian Recipes
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Ingredients
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| 1 |
Paneer[cottage cheese], cut into small cubes |
250 grams |
| 2 |
Capsicum [shimla mirch], thinly sliced |
2 |
| 3 |
Onions, thinly sliced |
2 |
| 4 |
Onions, finely chopped |
2 |
| 5 |
Ginger-garlic paste |
1 tablespoon |
| 6 |
Tomatoes, finely chopped or pureed |
4 |
| 7 |
Bay leaf |
1 |
| 8 |
Black cardamom, crushed |
2 |
| 9 |
Cinnamon stick |
1 small |
| 10 |
Black pepper powder |
1/2 teaspoon |
| 11 |
Cloves, crushed |
4 |
| 12 |
Cumin seeds |
1/2 teaspoon |
| 13 |
Red chili powder |
1 teaspoon |
| 14 |
Coriander powder |
1+ 1/2 teaspoons |
| 15 |
Salt |
to taste |
| 16 |
Whole milk |
1/2 cup |
| 17 |
Fresh cream [malai] |
2 tablespoons |
| 18 |
Oil |
3 tablespoons |
| 19 |
Fresh coriander leaves, finely chopped |
2 tablespoons |
| Method |
Heat oil in a pan or kadahi over medium-high heat, add paneer cubes and fry
until light brown all over, drain and set aside. Now add sliced onions and
and fry until brown, drain and set aside. Add capsicum strips and fry for 2
minutes and set aside.
Into the same pan, add cumin, bay leaf, cinnamon and cardamom and let
it splutter, now add chopped onions and cook for 3 minutes, add ginger-
garlic paste and cook until light brown. Now add tomatoes, stir, cover and
cook until tender. Now add milk, cream and all the powdered spices, stir and
cook over medium-low heat, until oil comes out on the surface. Now add
paneer, capsicum and half of the fried onions with enough water just to make
the gravy, stir, cover and cook for 15 minutes. Garnish it with rest of the fried
onions, chopped coriander and1 tablespoon of grated paneer and serve.
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| Servings - 4 |
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| Introduction
of the dish |
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This is also known as kadahi paneer. It is most commonly
serve in restaurants.
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![indian_recipe
-- Shimla Mirch Paneer [with gravy]](image-files/indian_tier3_recipe_mirch_gravy.jpg)
