KADAI PANEER
Indian Cottage Cheese and bell peppers are cooked in freshly ground spicy masala! Kadai Paneer is one of the most popular Indian paneer recipes and is best enjoyed with naan or roti!
Provided by Manali
Categories Main Course
Time 40m
Number Of Ingredients 23
Steps:
- To a small kadai or pan, dry roast the spices for kadai masala for 3 to 4 minutes on medium heat until fragrant. Add more red chilies for a spicier masala.
- Remove kadai from heat and transfer the roasted spices to a spice grinder.
- Let it cool down a bit and then grind to a fine powder. Set aside. You can also make this kadai masala in advance and store it.
- In a large kadai or any other pan, now melt butter with oil on medium heat.
- Add the chopped onion and saute for 3 minutes until softened. Then add the sliced green chili and ginger garlic paste and saute for another 1 to 2 minutes.
- Then add the chopped tomatoes and tomato paste. Mix and cook for around 6 minutes until tomatoes are really soft.
- Then add 3 to 4 teaspoons of the kadai masala that you prepared earlier (or add the whole thing if you like it spicy). Also add the garam masala, kashmiri red chili powder.
- Add half of the ginger julienne. Stir the spices and cook for 30 seconds.
- Then add 1/2 cup water and stir.
- Add cream, salt and sugar and mix. Cook for one minute.
- Add in the paneer and bell peppers (capsicum) and mix. Cover the pan or kadai with a lid and cook for 5 to 6 minutes on medium heat until bell peppers are slightly softened. You only want them half cooked here.
- Crush kasuri methi and add to the pan.
- Garnish with remaining ginger julienne and cilantro. Serve kadai paneer with naan or paratha.
Nutrition Facts : Calories 311 kcal, Carbohydrate 15 g, Protein 10 g, Fat 24 g, SaturatedFat 12 g, Cholesterol 54 mg, Sodium 565 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
KADAI PANEER RECIPE (RESTAURANT STYLE)
Kadai Paneer is a tangy, deeply spiced paneer dish that is perfect for enjoying all year round. Made with Indian pantry staples like onions, tomatoes, capsicum (green bell peppers) and Indian spices, this bright dish comes together in 30 minutes.
Provided by Dassana Amit
Categories Main Course
Time 30m
Number Of Ingredients 15
Steps:
- In a spice-grinder or mixer-grinder or mortar-pestle take the coriander seeds and red chilies.
- Grind to a semi-fine powder or fine powder and set aside.
- In a kadai or frying pan, heat oil. Add finely chopped onions and sauté them till they turn translucent.
- Then add ginger-garlic paste. Saute till the raw aroma of ginger-garlic goes away.
- Now add the finely chopped tomatoes. Saute tomatoes for 3 to 4 mins.
- Then add the ground kadai masala to the tomatoes.
- Saute the tomatoes till the whole mixture become like a paste and starts to leave oil. The mixture will also look glossy and you will see oil releasing from the sides.
- Now add the capsicum julienne. Saute the capsicum for about 3 to 4 minutes.
- Then add green chilies and water.
- Mix very well and saute till the capsicum is half-cooked.
- Add salt and garam masala powder. Mix these well.
- Next add the paneer cubes and gently stir to combine with the sautéed masala base.
- Lastly add crushed frenugreek leaves, ginger julienne and coriander leaves. Mix again.
- Serve kadai paneer, hot or warm with Indian flat breads - roti, paratha or naan. You can also serve it with a soft bread or fluffy dinner rolls. Remember to serve with a side of thinly sliced onions and lemon wedges.
- You can make grilled sandwiches, toasties or a wrap or roll with the dry kadai paneer. Add some melting cheese when making these warm sandwiches or rolls.
- Another idea is to make a pizza with the semi-dry kadai paneer and mozzarella cheese as toppings.
Nutrition Facts : ServingSize 4 g, Calories 321 kcal, Carbohydrate 12 g, Protein 10 g, Fat 27 g, SaturatedFat 10 g, Cholesterol 41 mg, Sodium 428 mg, Fiber 4 g, Sugar 5 g
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