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Photo of Kadai Paneer by sagarika kv at BetterButter
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Kadai Paneer

Oct-04-2015
sagarika kv
0 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Kadai Paneer RECIPE

Being a vegetarian, the only rich side dish for rotis or Naans are paneer gravies.. Of all the curries, I like kadai paneer the most.. Saw various styles of kadai paneer recipes on the net and finally gave little changes as per my taste and voila!! yummy restaurant style kadai paneer is ready..

Recipe Tags

  • Veg
  • Dinner Party
  • Punjabi
  • Sauteeing
  • Side Dishes

Ingredients Serving: 4

  1. Paneer 2 Cups diced
  2. Big sized onions 2
  3. Red Tomatoes 4
  4. Medium capsicum 2 (i used one green and one yellow)
  5. Ginger garlic paste 1 tsp.
  6. Kashmiri red Chillis 6 (add as per your taste)
  7. Coriander seeds 3 tsp.
  8. Cashews 10 (optional)
  9. Fresh cream 1/3 Cup
  10. Kashmiri chilli powder to taste
  11. Garam masala 1 tsp
  12. Kasuri Methi 1/2 tbsp
  13. Coriander leaves a handful
  14. Salt To taste
  15. Oil 3 tbsp

Instructions

  1. Dry roast red chilli and Coriander seeds until aromatic, switch off flame and coarsely grind it in mixer.
  2. Soak Cashews in water for 10 mins and grind it into a smooth paste. (If you’re going to use Cashews do this step, else skip it)
  3. Grind one big onion and make a paste, keep aside.
  4. Grind the tomatoes into smooth paste and keep aside.
  5. Cut the remaining big onion, paneer and capsicum into cubes and keep aside.
  6. Heat 1 tbsp oil in a pan and fry the paneer cubes until light golden in color, remove from pan and keep aside.
  7. In the same pan add another tbsp of oil and fry the onion and capsicum which we have cut into cubes for 5 mins and remove from pan. This gives nice crunch to the veggies in the curry.
  8. Add the remaining tbsp of oil. Add onion paste and ginger garlic paste and saute for a minute until raw smell disappears.
  9. Now add the coarsely ground red chilli and coriander powder and saute for a minute.
  10. Add tomato puree to the pan and let cook.
  11. Add little water, chilli powder salt, garam masala and cashew paste. Mix well until the cashew paste raw smell goes.
  12. Reduce the flame to low and add cream. Mix well until a thick curry is formed. – Now add the Paneer, onion and capsicum on the gravy and let it boil in gravy for 5 mins, until the veggies and paneer coat well with gravy. (can add water too)
  13. Add kasuri methi and give it a nice mix, add Coriander leaves in the end and switch off. Serve hot.

Reviews (16)  

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Anuradha Vaddadi
Jun-04-2018
Anuradha Vaddadi   Jun-04-2018

Anil Kumar
Feb-02-2018
Anil Kumar   Feb-02-2018

Good and easy

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