I keep on trying out new paneer dishes since the time I have started making paneer at home .First recipe Paneer Butter masala which was a sureshot hit.next one being paneer hariyali & my third attempt was panner kadhai which was delicious & I was complemented four times by my husband..was how Many times we crave for restaurant style food & cooking them at home with the replica of the same is only hygienic but also delicious & economical.great for Vegetarians!!
Kadai paneer is the easy & fast paneer recipe.It can be used as starter or evening snack ,side dish for roti,or with pulao,jeera rice. The coriander seeds and Adding freshly ground spices imparts a different taste to the food .Kadai paneer can be made with gravy or semi dryas per your taste I made the semi dry version.
The flavors of this restaurant style kadai paneer recipe comes from freshly pounded coriander seeds and kashmiri red chilies… and capsicum.
Ingredients:
250 gms(about 10-15 pieces ) paneer/cottage cheese, cubed
3 tomatoes, chopped
1 onion sliced
1 or 2 green chilies, chopped
6-7 garlic, crushed
1.5 inch ginger, half crushed and half cut into thin longitudinal pieces (juilenes)
2 green bell peppers/capsicum( julienned or cut into cubes as per your liking)
5-6 kashmiri red chilies
1.5 tbsp coriander seeds, roasted
2 tsp crushed kasuri methi/dry fenugreek leaves
1/2 tsp garam masala powder
1/2 cup chopped coriander/cilantro leaves
salt
Method:
1.In a kadai heat oil shallow fry the paneer till golden brown.Keep aside .
2.In same oil add the crushed ginger and garlic.Saute these till the raw smell disappears. Add sliced onions & saute till they become pink.
3.Next add the chopped tomatoes. Saute the tomatoes till they become soft.
4.Pound the coriander seeds and red chilies to a roughly fine powder
5.When tomatoes turn pulpy add the spice powder to the tomatoes.
6.Saute the tomatoes till the whole mixture become like a paste and starts to leave oil.
7.Add the capsicum and chopped green chilies.
8.Saute the capsicum for some 8-10 minutes.
9.Add salt and garam masala powder .
10.Now lets add the paneer. Cook the paneer for 5 minutes in the masala.
11.lastly add crushed kasuri methi, julienned ginger and coriander leaves.
12.Mix and saute for 2-3 minutes.
13. Serve the kadai paneer, hot with rotis or naans.
Tips
•Keep paneer immersed in hot water until before you cook if you dont want to shallow fry.
•Cook capsicum without changing its crunchiness.
•You can add ginger garlic paste in place of ginger.Use one tsp.
•Enjoy hot!
•Kadai paneer can be made gravy kind too by adding 2 more tomatoes and switching off when the gravy consistency is reached.
•After toasting the paneer, transfer to hot water and take it out within 5mins and drain it else the paneer would become rubbery.
•Dont skip the kasoori methi as it gives a nice and unique flavour to the gravy.
•Freshly ground coriander seeds gives a nice flavour to the curry.
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