Kadai Paneer Recipe
Spicy and Delicious Paneer Recipe
Kadai Paneer is a spicy and delicious Paneer Recipe
300 gms Paneer or Cottage CheeseIndian Cottage Cheese
3 OnionFinely chopped or puree
6 Tomatoesfinely chopped or puree
2 Green ChiliChopped
3 Green ChiliSlit
2-3 tbsp Garlic Ginger Paste
1/2 cup Fresh Cream
1 tbsp Coriander Powder
2 tbsp Chili Powder
1/2 tsp Garam Masala Powder
1/2 tsp Turmeric Powder
2 tsp Kasuri Methi
As per taste Salt
1/2 cup Coriander PowderChopped
What is Kadai Paneer Recipe and how to make Kadai Paneer?
Kadai Paneer is a popular Indian Paneer recipe in which paneer is cooked in spicy Masala along with capsicum. It is one of the most popular paneer dishes and available on the menu in almost all Indian restaurants. Kadai Paneer Recipe can be cooked dry, semi-dry or with gravy. Kadai is basically an Indian wok in which this dish is cooked. That from where this recipe has got its name.
Special tips to make Kadai Paneer
- Using homemade paneer (Indian Cottage Cheese) is recommended for this recipe.
- Add a bit of sugar to balance the flavors of this Paneer recipe.
Take Kadai and heat ghee/butter/oil in it. Add finely chopped onions or onion puree, ginger-garlic paste and green chilies (chopped) in it.
Saute it until onions become translucent.
Add finely chopped tomatoes or tomato puree in the Kadai and sauté for 4-5 minutes. Cook it till the raw aroma of tomatoes goes away.
Add coriander powder, turmeric powder, red chili powder and garam masala to the gravy. Sauté the mixture until the oil starts separating at the edges.
Add thinly sliced capsicum and green chilies (slit) in the gravy. Add a 1/2 cup of water for consistency and salt and keep it stirring till it mixes well.
Once the capsicum is half cooked, add ½ cup cream to the gravy.
Add Kasuri methi, and paneer cubes and simmer it on low flame for 3-4 minutes. Add coriander leaves to garnish, and your Kadai paneer is ready to serve with roti.
Once it becomes crunchy, add paneer and toss it well. Add coriander powder, turmeric powder, red chili powder, and garam masala and sauté it until the masala becomes aromatic.
Add a 1/2 cup of water and salt and let come to boil until the gravy thickens.
Once you see traces of oil on top, then add Kasuri methi and stir it well. Add thinly sliced capsicum to the gravy and cook for 2 minutes.
Add some water to adjust the consistency of the gravy. Also, add salt and 1/2 cup of fresh cream to the gravy.
Stir it well and add crushed fenugreek leaves and Paneer Cubes in the gravy and cook till boiling.
Lastly, add some coriander leaves to garnish the dish.
|300 gms Paneer or Cottage Cheese|
|2 Green Chili|
|3 Green Chili|
|2-3 tbsp Garlic Ginger Paste|
|1/2 cup Fresh Cream|
|1 tbsp Coriander Powder|
|2 tbsp Chili Powder|
|1/2 tsp Garam Masala Powder|
|1/2 tsp Turmeric Powder|
|2 tsp Kasuri Methi|
|As per taste Salt|
|1/2 cup Coriander Powder|