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Kadai Paneer is one such recipe which is liked by one and all regardless of being a vegeterian or a non vegeterian. This is a dish most commonly ordered while out for a lunch or a dinner at a restaurant. But now you can also make it at home following my recipe which is very easy and with very simple ingredients. The main ingredient is paneer. One important tip i would like to share with you all is that always put the paneer at the end, not only on this dish but all the curry dishes. And after adding paneer cook it only for a minute or two, as over cooking will make it rubbery and hard.
So lets begin with the recipe starting with the ingredients:
INGREDIENTS:
200 gms Paneer (square pieces)
4 tbsp Oil
1/4 tsp Ginger (paste)
1/4 tsp Garlic (paste)
1/4 cup onion (paste)
1 Green Chilli (paste)
1/4 cup Tomato and 8 to 10 cashewnuts (paste)
1/4 cup Capsicum (cut in squares)
1/4 cup Onion (cut in squares)
1 tbsp Coriander seeds
2 Kashmiri red chillies
1/4 tsp Turmeric powder
1/4 tsp Garam Masala powder
1/8 tsp Asafoetida (hing)
1 tsp Kasturi Methi
1 tbsp Coriander leaves (finely chopped)
METHOD:
In a pan heat coriander seeds and red chilles. Do not roast them only heat them till thet start releasing their flavors. Then grind them coarsely in a grinder.
Heat oil in a kadai and add onion, ginger, garlic and green chilly paste. Stir fry till golden brown, lower the flame and then add turmeric to it. Let it cook for a minute.
Then add the tomato and cashewnuts paste to the above and let it cook. Now its time to add the salt, the coarsely ground kashmiri red chilli and coriander seeds, garam masala powder, hing, kasturi methi and again let it cook for another two minutes. Now because of the kashmiri red chilli your gravy will get a nice red touch to it.
Finally add the paneer, capcicum and onions. Mix them well. Let it cook for 1 to 2 minutes. Remember do not overcook else the panner will become rubbery, the capsicum will loose its flavour we have to keep it crunchy and onions also a bit soft. If you like the capsicum a bit more cooked add the onions and capsicum first and then after 3 to 4 minutes of cooking finally add the paneer.
Turn off the gas. Garnish it with coriander.
Serve it hot with tandoori roti, nan or any indian bread of your choice.
For this special kadai paneer do not just restrict yourself just to Indian breads, it also goes well with rice or pulao as I do.
Try this very simple and restaurant style kadai paneer this weekend for your family. I am sure they will love it.
And do share your experience with me via comments.
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| Kadai Paneer - Restaurant Recipe With Step By Step Pictures |
Kadai Paneer is one such recipe which is liked by one and all regardless of being a vegeterian or a non vegeterian. This is a dish most commonly ordered while out for a lunch or a dinner at a restaurant. But now you can also make it at home following my recipe which is very easy and with very simple ingredients. The main ingredient is paneer. One important tip i would like to share with you all is that always put the paneer at the end, not only on this dish but all the curry dishes. And after adding paneer cook it only for a minute or two, as over cooking will make it rubbery and hard.
So lets begin with the recipe starting with the ingredients:
INGREDIENTS:
200 gms Paneer (square pieces)
4 tbsp Oil
1/4 tsp Ginger (paste)
1/4 tsp Garlic (paste)
1/4 cup onion (paste)
1 Green Chilli (paste)
1/4 cup Tomato and 8 to 10 cashewnuts (paste)
1/4 cup Capsicum (cut in squares)
1/4 cup Onion (cut in squares)
1 tbsp Coriander seeds
2 Kashmiri red chillies
1/4 tsp Turmeric powder
1/4 tsp Garam Masala powder
1/8 tsp Asafoetida (hing)
1 tsp Kasturi Methi
1 tbsp Coriander leaves (finely chopped)
METHOD:
In a pan heat coriander seeds and red chilles. Do not roast them only heat them till thet start releasing their flavors. Then grind them coarsely in a grinder.
 |
| Heat and grind red chillies and coriander seeds - kadai paneer |
Heat oil in a kadai and add onion, ginger, garlic and green chilly paste. Stir fry till golden brown, lower the flame and then add turmeric to it. Let it cook for a minute.
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| Cook onion, ginger, garlic, green chillies then add turmeric |
Then add the tomato and cashewnuts paste to the above and let it cook. Now its time to add the salt, the coarsely ground kashmiri red chilli and coriander seeds, garam masala powder, hing, kasturi methi and again let it cook for another two minutes. Now because of the kashmiri red chilli your gravy will get a nice red touch to it.
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| Add tomato puree and masalas |
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| Add onion, capsicum and paneer - kadai paneer |
Turn off the gas. Garnish it with coriander.
Serve it hot with tandoori roti, nan or any indian bread of your choice.
For this special kadai paneer do not just restrict yourself just to Indian breads, it also goes well with rice or pulao as I do.
Try this very simple and restaurant style kadai paneer this weekend for your family. I am sure they will love it.
 |
| Kadai Paneer - Restaurant Recipe With Step By Step Pictures |
And do share your experience with me via comments.
