Kadhai Paneer

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Kadhai PaneerKadhai Paneer: Kadhai paneer is a mouth watering combination of paneer, capsicum, tomato, onion and traditional Indian spices cooked in ghee, is one of the most popular curry recipes of Indian and Punjabi cuisine. It is a main course curry recipe and generally served with Indian breads like roti, naan, kulcha, paratha, etc. Due to its exotic taste and looks, it generally finds its way into the menu of important functions like marriage.

Ingredients (serves 4):

  • 250 gms paneer (cottage cheese), cut into 1-inch cubes
  • 2 tbsp dry coriander seeds
  • 2 dry red kashmiri chillies
  • 1 green cardamom
  • 2 medium capsicums, chopped into 1-inch pieces
  • 3 medium tomatoes, finely chopped
  • 2 medium onions, finely chopped
  • 1 tbsp ginger-garlic paste
  • 1/2 tsp red chilli powder
  • 2 tbsp tomato puree
  • 2 tsp dry fenugreek leaves (kasuri methi)
  • 3 tbsp oil
  • 2 tbsp fresh cream
  • 1/3 cup water
  • Salt, to taste

Method:

  • Heat a non-stick frying pan, on low heat.
  • Dry roast coriander seeds, kashmiri red chilli and green cardamom until a nice aroma is released, takes about 1-minute over low flame.
  • Turn off flame.
  • Grind the dry roasted ingredients in a grinder to a smooth dry spice powder.
  • Keep the dry spice powder aside.

Note: If you are using frozen paneer, then defrost it before cooking; by placing paneer cubes in hot water for 7-8 minutes to keep them soft. Drain them and keep aside until required.

  • Heat the oil in a non-stick pan over medium flame.
  • Add in the chopped onion.
  • Sauté until the onions turns translucent.
  • Add in the ginger-garlic paste and red chilli powder.
  • Sauté for 1-2 minutes.
  • Add in the chopped tomatoes.
  • Mix well.
  • Cook until the tomatoes turn tender and oil starts to separate; takes about 4-5 minutes.
  • Add in the dry spice powder.
  • Mix well.
  • Cook for about 2-minutes.
  • Add in the tomato puree.
  • Mix well.
  • Add in the chopped capsicum.
  • Season the curry with salt.
  • Cook for about 3 minutes.
  • Crush dried fenugreek leaves (kasuri methi) using your hand and add in the curry.
  • Add in the 1/3 cup water.
  • Cook for about 5 minutes.
  • Add in the paneer cubes.
  • Mix well.
  • Cook for about 3-minutes.
  • Add in the fresh cream.
  • Mix well.
  • Turn off flame.

Note: Do not cook for longer after adding fresh cream otherwise it may curdle.

  • Kadhai paneer is ready to be served.
  • Transfer prepared kadhai paneer to a serving bowl and serve hot with jeera rice or chapatti.

If you have any queries regarding the Kadhai Paneer recipe, please leave a comment.

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