ReshKitchen

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.

Cuisineindian

Prep Time

20minutes

Cook Time

20minutes

Prep Time

20minutes

Cook Time

20minutes

Ingredients

To Grind :
6 Chillis. Red –
2tbsps Coriander Seeds– .
200gms Paneer
2 Onion
4 Tomatoes
1 Capsicum
1/2tbsp Ginger Garlicpaste
pinch Turmerica
1/2tbsp Garam masalapowder
1/2tbsp CorianderPowder
1/2tbsp Salt
1/2tbsp Kasuri Methi
Curry leaves Coriander leaves& amp ; few
1/2tbsp Mustard seeds jeera seeds, each
1tbsp Oil

Instructions

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
Grind onion tomatoes together as a paste. There be tomato chunks. So no worries if you couldn’blend them into a smooth paste
Heat oil in a wok. Add mustard seeds,jeera seeds curry leaves
Let them splutter
Add ginger garlic paste and saute until raw smell goes off (approx 2 minutes)
Then add onion tomato paste and all dry powder one by one
Add little water to this mixture and let the gravy boil for about minutes 10
In the mean time chop the remaining onion and capsicum into large cubes
Heat little oil in a pan and just roast it until the edges become golden brown
In the wok, oil starts to separate and the onion-tomato mixture will be reduced into a slightly thick paste.
At this stage add paneer cubes, pan fried onion-capsicum cubes to the wok.
Just mix it with a spatula. Add little water if required.
Garnish with kasuri methi leaves and coriander leaves.
Serve hot with rotis or veg fried rice