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Kadai Paneer Recipe (with Step by Step Photos)by Foram
(1 Review)
Rate This Recipe Curries, North Indian, Paneer, Punjabi
Print Recipe
Preparation Time: 15 minutes Cooking Time: 20 minutes Serves: 4 servings
Ingredients:
250 gms Paneer (cottage cheese), cut into 1-inch
cubes
2 medium Capsicums, chopped into 1-inch pieces
3 Tomatoes, finely chopped
2 medium Onions, finely chopped
1 tablespoon Ginger-Garlic Paste
1 tablespoon Roasted Coriander Seeds, crushed
1 teaspoon Red Chili Powder
2 tablespoons Tomato Puree
1/4 teaspoon Turmeric Powder
2 teaspoons Dry Fenugreek Leaves (kasuri methi)
HomeHome >>>> CurriesCurries >> Kadai Paneer>> Kadai Paneer
Kadai paneer, a mouthwatering 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. Learn how to make it in minutes with this recipe.
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Page 1 of 5Easy Kadai Paneer Recipe - Spicy Paneer Curry with Thick Gravy
3/8/2014http://foodviva.com/curry-recipes/kadai-paneer-recipe/
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Do not tightly pack dry ingredients while
measuring unless directed in the recipe. Fill
measuring cup or measuring spoon with
recipe ingredient and then level top surface
with a knife to measure the accurate
amount.
To prevent diced eggplant (brinjal) and
potato from turning brown, put them in a
bowl of water.
To give extra richness to Indian curry, use
cashew nut paste, milk or poppy seed
paste instead of coconut milk as base for
gravy.
To keep each rice grain separate after
cooking and to retain its white color, add
2-3 drops of lemon juice while cooking.
Do not throw away the nutritious leftover
water in which vegetables were boiled. Use
it to make dough of paratha or chapati or
for making gravies.
To keep green leafy vegetables fresh for 5
to 7 days, chop them and store in a thick
plastic container in refrigerator.
To peel the almonds easily, soak them in
hot water for 10-15 minutes before starting
to peel the skin.
To remove the skin of garlic cloves easily,
rub them with little amount of oil and dry
them in sun for 20-30 minutes before
peeling.
Pudina Rice (Mint Pulao)
Rasam Powder
Mysore Rasam
Baby Corn Manchurian
Homemade Paneer
Bhindi Masala Gravy
Gatte ki Sabzi
Cooking Tips
Food Gallery
3 tablespoons Cooking Oil or Ghee (clarified butter)
2 tablespoons Fresh Cream
3/4 cup Water
Salt
2 tablespoons chopped Coriander Leaves, for
garnishing
Directions:
1. If you are using frozen paneer, then defrost it before cooking. Place cubes in hot water until
needed to keep them soft. When called for use, drain and add them in curry.
2.
Heat oil or ghee in a non-stick pan over medium
flame. Add chopped onion and saut until it
turns translucent.
3.
Add ginger-garlic paste and crushed coriander
seeds and red chilli powder; saut for 1-2
minutes.
4.
Add chopped tomatoes and mix well.
5.
Cook until they turn tender and oil starts to
separate or for around 4-5 minutes. Add tomato
puree and mix.
Page 2 of 5Easy Kadai Paneer Recipe - Spicy Paneer Curry with Thick Gravy
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To keep green chillies fresh for longer t ime,
remove and discard its stem before storing
in refrigerator.
Peel and cut onion into two halves and
soak in a bowl of water for 15 minutes
before chopping them. This will save you
from burning eyes and runny tears.
Add a pinch of sugar while boiling or
cooking green leafy vegetables to retain
their bright green color.
To make French fries crisp, first deep-fry
them until half done and then store in a
container or cover with a plastic wrap and
place in freezer section of refrigerator for
4-5 hours. Deep-fry again just before
serving.
To make melt in the mouth paneer curry,
soak paneer cubes in hot water for 10
minutes before using them in recipe.
Put 3-4 cloves in sugar tin (container) to
keep ants away.
To make chapatis and rotis soft, always
bind smooth and soft dough and let it rest
for at least 20-30 minutes before making
them.
To retain the bright green color of spinach
after blanching, immediately transfer them
into a bowl of ice-cold water.
To make your daily breakfast parathas
more healthy and nutritious, add either
crushed sweet corn, pureed spinach,
grated radish, grated cabbage, fenugreek
leaves or boiled and mashed vegetables
while preparing the dough.
Punjabi curries taste best when you
prepare its gravy a day before and use it to
make a curry. Prepared gravy should be
stored in refrigerator to allow flavors of
spices mingle together well.
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6.
Add chopped capsicum and cook for 3-minutes.
7.
Crush dried fenugreek leaves (kasuri methi)
using your hand and add in the curry. Add
turmeric powder and salt, mix well.
8.
Add 3/4 cup water and cook for 3-minutes.
9.
Add paneer cubes.
10.
Mix and cook for 3-minutes. Add fresh cream.
11.
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Shahi Paneer Palak Paneer Paneer Bhurji Paneer do Pyaza
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Mix well and turn off flame. Do not cook for
longer after adding fresh cream otherwise it may
curdle.
12.
Transfer prepared curry to a serving bowl,
garnish with coriander leaves and serve hot.
Tips and Variations:
This easy and authentic recipe uses paneer cubes directly. However, you can shallow
fry them (either in oil or ghee) until light brown for variation in taste.
You can use tofu instead of paneer if later is not available.
Taste: Spicy with thick gravy.
Serving Ideas: Serve kadai paneer with butter naan or tandoori roti and onion cucumber
salad. When this curry and Indian bread are accompanied with a glass of lassi, it becomes an
authentic Punjabi meal.
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Oct 13, 2013 by shobha
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My favourite........very delicious & inviting dish.
Page 5 of 5Easy Kadai Paneer Recipe - Spicy Paneer Curry with Thick Gravy
3/8/2014h //f d i / i /k d i i /