Kadai Paneer

I have done kadai paneer few times before but the consistency wasn’t that great. Usually I don’t have patience until tomato and onion reduces. But last week I tried the below version and it turned out great. Consistency was perfect and it tasted heavenly. I prepared the whole dish in my Wok.

Paneer :

In warm water immerse the Paneer and keep it aside for 30 minutes. If you are using store bought paneer this step helps in keeping the paneer soft and fresh. Drain and squeeze water completely, chop them into cubes and then add it to your gravy.

Print Recipe

Kadai Paneer

I have done kadai paneer few times before but the consistency wasn't that great. Usually I don't have patience until tomato and onion reduces. But last week I tried the below version and it turned out great. Consistency was perfect and it tasted heavenly. I prepared the whole dish in my Wok.

Cuisine

indian

Prep Time

20 minutes

Cook Time

20 minutes

Servings

Ingredients

• To Grind :
• 6 Chillis . Red -
• 2 tbsps Coriander Seeds - .
• 200 gms Paneer
• 2 Onion
• 4 Tomatoes
• 1 Capsicum
• 1/2 tbsp Ginger Garlic paste
• pinch Turmeric a
• 1/2 tbsp Garam masala powder
• 1/2 tbsp Coriander Powder
• 1/2 tbsp Salt
• 1/2 tbsp Kasuri Methi
• Curry leaves Coriander leaves & amp ; few
• 1/2 tbsp Mustard seeds jeera seeds , each
• 1 tbsp Oil

Cuisine indian Prep Time 20 minutes Cook Time 20 minutes Servings Ingredients To Grind : 6 Chillis . Red - 2 tbsps Coriander Seeds - . 200 gms Paneer 2 Onion 4 Tomatoes 1 Capsicum 1/2 tbsp Ginger Garlic paste pinch Turmeric a 1/2 tbsp Garam masala powder 1/2 tbsp Coriander Powder 1/2 tbsp Salt 1/2 tbsp Kasuri Methi Curry leaves Coriander leaves & amp ; few 1/2 tbsp Mustard seeds jeera seeds , each 1 tbsp Oil

Instructions

1. Grind dried red chillis and coriander seeds to a coarse powder. This powder is the most important ingredient of Kadai Paneer. It adds a great flavor to this simple dish
2. Grind onion tomatoes together as a paste. There be tomato chunks. So no worries if you couldn'blend them into a smooth paste
3. Heat oil in a wok. Add mustard seeds,jeera seeds curry leaves
4. Let them splutter
5. Add ginger garlic paste and saute until raw smell goes off (approx 2 minutes)
6. Then add onion tomato paste and all dry powder one by one
7. Add little water to this mixture and let the gravy boil for about minutes 10

   
8. In the mean time chop the remaining onion and capsicum into large cubes
9. Heat little oil in a pan and just roast it until the edges become golden brown

   
10. In the wok, oil starts to separate and the onion-tomato mixture will be reduced into a slightly thick paste.
11. At this stage add paneer cubes, pan fried onion-capsicum cubes to the wok.
12. Just mix it with a spatula. Add little water if required.
13. Garnish with kasuri methi leaves and coriander leaves.

    
14. Serve hot with rotis or veg fried rice