Mughlai Kadhai Paneer

Ingredients

• Paneer

  Indian Cottage Cheese

  450g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  3 tbsp or 42g

• Onions

  Sweet, raw

  1 onion or 331g

• Garlic

  Raw

  4 clove or 12g

• Tomatoes

  Orange, raw

  400g

• Tomato puree

  Canned, without salt added

  3 tbsp or 47g

• Paprika

  Spices

  1 tsp or 2g

• Turmeric

  Spices, ground

  ¼ tsp or 0.6g

• Nonfat greek yogurt

  Nonfat, plain

  3 tbsp or 45g

• Water

  Plain, clean water

  1 cup or 237g

• Red bell pepper

  Sweet, raw

  2 medium or 238g

• Onions

  Raw

  80g

• Salt

  Table

  1 dash or 0.4g

• Fenugreek seed

  Spices

  2 tbsp or 22g

• Ginger

  Spices, ground

  100g

• Fresh cilantro

  Coriander leaves, raw

  100g

• Green Chillies

  Fresh, Raw - Tesco

  200g

• Coriander seed

  Spices

  2 tbsp or 10g

• Cumin

  Spices, cumin seed

  2 tsp, whole or 4g

• Pepper

  Spices, black

  1 tsp or 2g

• Cardamom

  Spices

  800g

Directions

1. In a dry frying pan add the kadhai masala spices and heat over a low flame. Give the pan a shake every few seconds. Roast for a 2-3 minutes. Cool and grind to a coarse powder and set aside
2. Add the tomatoes and tomato puree to a blender and blitz to a smooth paste
3. In a heavy bottom non stick sauce pan or kadhai heat the oil over a medium flame. Add 1 tablespoon of the ground kadhai masala and fry for a few seconds. Add the onions and fry for 12 minutes. Make sure to stir well and scrap the bottom of the pan
4. Add the garlic and continue to fry for a minute. Add the tomato paste and fry over a medium heat for 12-14 minutes. You want the sauce to reduce slightly and thicken. Add the kashmiri chilli powder and turmeric powder stir well for a minute
5. Now turn the heat to a low setting and add the yoghurt a little at a time. Stir well continuously for 4 minutes
6. Turn the heat back to a medium and add the water followed by the peppers and red onion and fry for 6-7 minutes. Add another tablespoon of the kadhai masala and crushed kasoori methi. Season to taste
7. Add the paneer and stir well coating the paneer in the gravy. Cook for 3 minutes as the paneer begins to soften. Turn the heat off and garnish with ginger and coriander. Serve with naan and salad
8. (source: http://maunikagowardhan.co.uk/cook-in-a-curry/mughlai-kadhai-paneer/)