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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.




3/5

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.




4/5

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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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My favourite........very delicious & inviting dish.


3/8/2014h //f d i / i /k d i i /

http foodviva.com curry-recipes kadai-paneer-recipe

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