Special Kadai Paneer Recipe | How to Make Kadai Paneer

kadai paneer recipe
kadai paneer recipe

Going to make Kadai Paneer but don’t know the recipe? Well here we have the step by step guide for Kadai paneer Recipe, so lets check it out.

Paneer is really a popular food in India. Paneer or Cottage Cheese always a tasty food, it’s made with Milk. Indians are used to make this tasty food more tastiest by cooking it with various kinds of spices. There are so many types of Paneer’s recipes, they are. Paneer Masala. Butter Paneer, Shahi Paneer, Palak Paneer, Matar Paneer, Paneer Do Payaza, Paneer Makhani, Paneer Korma, Paneer Manchurian. Paneer Kofta and lots of more.

KADAI PANEER RECIPE

Kadai Paneer Recipe, How to Make Kadai Paneer

Special Kadai Paneer Recipe | How to Make Kadai PaneerAuthorFoodieEmpireCategoryDifficultyBeginner

Yields1 Serving
Total Time30 mins

INGREDIENTS
 250 g Paneer (Cottage Cheese), cut into 1-inch cubes
 2 tbsp Dry Coriander Seeds
 2 Dry Red Kashmiri Chillies
 1 Green Cardamom
 2 Medium size Capsicums (chopped into 1-inch pieces)
 3 Medium size Tomatoes (finely chopped)
 1 tbsp Ginger-Garlic Paste
 ½ tsp Red Chili Powder
 2 tbsp Tomato Puree (optional)
 3 tsp Dry Fenugreek Leaves (kasuri methi)
 2 tbsp Cooking Oil
 2 tbsp Fresh Cream (optional)
  cup Water
 Salt (as taste)

PREPARATION
1

First roast 5 teaspoon coriander seeds and 4 to 5 dry Kashmiri red chilies in a pan on a low flame till aromatic.

2

When the spices cool, grind both of them in a grinder to a semi-fine or fine powder. Avoid keeping the powder coarse as then the gravy has grits and the masala comes in the mouth while eating.

3

In a pan heat 2 to 3 tablespoon butter or oil or ghee (clarified butter). Then add the ginger garlic paste (1.5 inch ginger, chopped + 7 to 8 medium sized chopped garlic, crushed in a mortar-pestle to a fine paste). Saute till their raw aroma disappears.

4

Add the freshly ground coriander and Kashmiri red chili powder. Also add 1 to 2 chopped green chillies.

5

Add 2 medium finely chopped tomatoes. Saute till the tomatoes soften and become pulpy. You will also see oil releasing from the sides of the onion-tomato masala. Then only add the tomato puree (5 medium tomatoes, pureed in a blender).

6

Stir well and continue to saute till you see oil leaving the sides. About 9 to 10 mins on a low to medium-low flame.

7

Add 1 small to medium sized capsicum (green bell pepper) julienne. Stir and simmer for 2 to 3 minutes on a low to medium flame.

8

Add ½ to ¾ cup of water and salt (as required). Continue to simmer for some 7 to 8 minutes. Once the gravy is done, you will some oil specks on the top.

9

Then add ½ tablespoon crushed kasuri methi (dry fenugreek leaves) and ¾ to 1 teaspoon garam masala powder. Stir the gravy.

10

Then add 250 to 300 grams paneer cubes or slices. Stir gently.simmer till the paneer is cooked, for about 1 to 2 minutes. Don’t overcook the paneer as then it will become hard and you won’t get the desired texture in the paneer. Once the paneer is cooked, then you can also add 2 tablespoons cream. Just gently mix the cream in the gravy.

11

Garnish with chopped coriander leaves.

Ingredients

INGREDIENTS
 250 g Paneer (Cottage Cheese), cut into 1-inch cubes
 2 tbsp Dry Coriander Seeds
 2 Dry Red Kashmiri Chillies
 1 Green Cardamom
 2 Medium size Capsicums (chopped into 1-inch pieces)
 3 Medium size Tomatoes (finely chopped)
 1 tbsp Ginger-Garlic Paste
 ½ tsp Red Chili Powder
 2 tbsp Tomato Puree (optional)
 3 tsp Dry Fenugreek Leaves (kasuri methi)
 2 tbsp Cooking Oil
 2 tbsp Fresh Cream (optional)
  cup Water
 Salt (as taste)

Directions

PREPARATION
1

First roast 5 teaspoon coriander seeds and 4 to 5 dry Kashmiri red chilies in a pan on a low flame till aromatic.

2

When the spices cool, grind both of them in a grinder to a semi-fine or fine powder. Avoid keeping the powder coarse as then the gravy has grits and the masala comes in the mouth while eating.

3

In a pan heat 2 to 3 tablespoon butter or oil or ghee (clarified butter). Then add the ginger garlic paste (1.5 inch ginger, chopped + 7 to 8 medium sized chopped garlic, crushed in a mortar-pestle to a fine paste). Saute till their raw aroma disappears.

4

Add the freshly ground coriander and Kashmiri red chili powder. Also add 1 to 2 chopped green chillies.

5

Add 2 medium finely chopped tomatoes. Saute till the tomatoes soften and become pulpy. You will also see oil releasing from the sides of the onion-tomato masala. Then only add the tomato puree (5 medium tomatoes, pureed in a blender).

6

Stir well and continue to saute till you see oil leaving the sides. About 9 to 10 mins on a low to medium-low flame.

7

Add 1 small to medium sized capsicum (green bell pepper) julienne. Stir and simmer for 2 to 3 minutes on a low to medium flame.

8

Add ½ to ¾ cup of water and salt (as required). Continue to simmer for some 7 to 8 minutes. Once the gravy is done, you will some oil specks on the top.

9

Then add ½ tablespoon crushed kasuri methi (dry fenugreek leaves) and ¾ to 1 teaspoon garam masala powder. Stir the gravy.

10

Then add 250 to 300 grams paneer cubes or slices. Stir gently.simmer till the paneer is cooked, for about 1 to 2 minutes. Don’t overcook the paneer as then it will become hard and you won’t get the desired texture in the paneer. Once the paneer is cooked, then you can also add 2 tablespoons cream. Just gently mix the cream in the gravy.

11

Garnish with chopped coriander leaves.

Kadai Paneer Recipe | How to Make Kadai Paneer

CONCLUSION

So, friends we hope you like this recipe and enjoyed the post. If you have any questions or suggestions the please comment below and give this recipe a 5stars. To get more delicious recipes guide like this stay connected with us.

If you want to Read this Post later then Save this Pin into your Pinterest Curry Recipe Boards and read anytime you want.

kadai paneer recipe, how to make kadai paneer
How to make Kadai Paneer

FAQs

What is the difference between Kadai paneer and shahi paneer?

There are not so many differences between these two recipes, both are almost similar recipe. But the Shahi Paneer is little more spicy and tasty as comparing to Kadai Paneer.

Can we eat paneer directly?

Yes, you can eat paneer directly, there are no problem. But it’s a dry cheese so you can’t eat too many because it’s not so tasty in uncooked condition.

Is paneer is good for health?

Definitely, paneer is really good for health because it’s a perfect source of protein which can help you to boost your immunity system. It can also help you to loss weight because it only has healthy fats and protein.


PREVIEW

Special Kadai Paneer Recipe | How to Make Kadai Paneer
Special Kadai Paneer Recipe | How to Make Kadai Paneer

Going to make Kadai Paneer but don't know the recipe? Well here we have the step by step guide for Kadai paneer Recipe, so lets check it out.

Type: Curry

Cuisine: Indian

Total Time: 30M

Recipe Ingredients: 250 g Paneer (Cottage Cheese), cut into 1-inch cubes, 2 tbsp Dry Coriander Seeds, 2 Dry Red Kashmiri Chillies, 1 Green Cardamom, 2 Medium size Capsicums (chopped into 1-inch pieces), 3 Medium size Tomatoes (finely chopped), 1 tbsp Ginger-Garlic Paste, ½ tsp Red Chili Powder, 2 tbsp Tomato Puree (optional), 3 tsp Dry Fenugreek Leaves (kasuri methi), 2 tbsp Cooking Oil, 2 tbsp Fresh Cream (optional), ⅓ cup Water, Salt (as taste)

Editor's Rating:
5

ALSO READ