23 minutes ago
Kadhai Paneer combined with the goodness of Pasta is exactly what you need!
For Kadhai Masala
1 tsp Coriander Seeds
1 tsp Jeera
½ tsp Black Pepper Powder
3 Red Kashmiri Chillies
For onion tomato paste:
2 tsp oil
3 clove garlic crushed
1 inch ginger chopped
1 onion diced
2 tomatoes diced
For kadai pasta gravy:
1 tbsp butter
1 bay leaf
1 green chilli slit
1 tsp kasuri methi
½ an onion (petals)
½ a cubed capsicum
¼ tsp turmeric
½ tsp kashmiri red chilli powder
1 cup water
12 cubes paneer
2 tbsp cream
¼ tsp garam masala
2 tbsp coriander leaves
In a pan dry roast the coriander seeds, cumin seeds, black pepper and Kashmiri mirchi.
Grind it into a fine powder.
Grind the chopped ginger, chopped garlic , onion and tomato into a fine paste and empty into a bowl.
Par Boil the Pasta
In a large kadhai, heat 1 tbsp butter and sauté the bay leaf, the green chilli and the kasuri methi till they release their aroma.
Add the onion petals and cubed capsicum.
Add turmeric powder and red chilli powder.
Put in the blended tomato-onion paste and mix well.
In addition, add the prepared kadai masala, garam masala and 1 tsp salt.
Cook till the masala paste starts to release oil.
Add water as per requirement.
Add in the par boiled pasta, cover with a lid and simmer till the pasta is almost cooked.
Add in the paneer, and cream and mix gently.
Cover and simmer till the pasta is completely cooked.
Garnish with fresh coriander leaves.
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