Kadai Paneer Recipe - A staple dish in every restaurant menu, this Paneer dish is prepared at home on special occasion, festivals or dinner parties. It takes about 30 minutes or less to cook it perfectly and with simple ingredients that are available at home. Best enjoyed with roti, naan, paratha or rice.
[cooked-sharing]
Heat 2 tbsp oil in a large kadai / pan.
Add the whole spices (cumin seeds, cloves, cinnamon, green cardamom and bay leaf).
Allow to sizzle for 20-30 seconds and then add the chopped garlic and onions and cook until onions are soft and light pink or translucent in colour.
Now add turmeric powder, Kashmiri red chili powder and salt and again cook for few seconds.
Add chopped tomatoes and mix and cook for around 1 minute until tomatoes are really soft.
Once done turn off the flame and remove in a bowl and keep aside. Remove the bay leaf, green cardamom and cinnamon stick and discard (optional).
Take a mixer jar and add blanched tomatoes, cashews, red chillies and javitri and make a smooth paste and keep it aside.
In the same pan, heat up the butter with little oil until melted and bubbling. Add broken red chilli, roughly crushed coriander seeds, chopped green chilli and sauté for few seconds.
Add cubed onion, cubed green capsicum and paneer cubes. Fry for 1 minute on the highest flame and season with turmeric powder, salt, chili powder, coriander powder, cumin powder and 1 tbsp kadai masala powder and stir fry for a minute.
Stir well and add prepared onion tomato masala which we prepared earlier.
Mix everything well and add tomato paste and again give it a good mix.
Simmer on a low heat for half minute until everything is mix and cooked well.
Switch the heat off and stir in the cream, kasoori methi, chopped coriander leaves, and julienned ginger.
Serve hot, garnished with optional cream, chopped coriander leaves, chopped green chilies and julienned ginger.
Ingredients
Directions
Heat 2 tbsp oil in a large kadai / pan.
Add the whole spices (cumin seeds, cloves, cinnamon, green cardamom and bay leaf).
Allow to sizzle for 20-30 seconds and then add the chopped garlic and onions and cook until onions are soft and light pink or translucent in colour.
Now add turmeric powder, Kashmiri red chili powder and salt and again cook for few seconds.
Add chopped tomatoes and mix and cook for around 1 minute until tomatoes are really soft.
Once done turn off the flame and remove in a bowl and keep aside. Remove the bay leaf, green cardamom and cinnamon stick and discard (optional).
Take a mixer jar and add blanched tomatoes, cashews, red chillies and javitri and make a smooth paste and keep it aside.
In the same pan, heat up the butter with little oil until melted and bubbling. Add broken red chilli, roughly crushed coriander seeds, chopped green chilli and sauté for few seconds.
Add cubed onion, cubed green capsicum and paneer cubes. Fry for 1 minute on the highest flame and season with turmeric powder, salt, chili powder, coriander powder, cumin powder and 1 tbsp kadai masala powder and stir fry for a minute.
Stir well and add prepared onion tomato masala which we prepared earlier.
Mix everything well and add tomato paste and again give it a good mix.
Simmer on a low heat for half minute until everything is mix and cooked well.
Switch the heat off and stir in the cream, kasoori methi, chopped coriander leaves, and julienned ginger.
Serve hot, garnished with optional cream, chopped coriander leaves, chopped green chilies and julienned ginger.
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