simple kadai paneer recipe



    • Kadai paneer recipe:

      About Kadai Paneer

      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..
      Kadai Paneer, a marvellous creation to spice up your day. Kadai Paneer is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingKadai Paneer is just too tempting. This amazing recipe is provided by Sagarika Sudharshan. Be it kids or adults, no one can get away from this delicious dish. How to make Kadai Paneer is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Kadai Paneerby Sagarika Sudharshan. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Kadai Paneer is just the appropriate recipe to serve as many as 4. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. 

      Ingredients to make Kadai Paneer

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

      How to make Kadai Paneer

      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.
      Some tips :– Adding cashew paste is optional. – Instead of shallow frying the paneer you can immerse it in hot water for 30 secs abs then quickly add in gravy to keep the paneer soft. – I used a pinch of orange color but it’s just optional. – Instead of fresh cream you can add 1/2 cup milk.

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