Kadai Paneer

Kadai Paneer is a delicious semi-dry gravy made with paneer, bell peppers and spices. I make this kadai Paneer along with jeera rice. It also goes well with roti or chapathi. When we feel like we don’t want to eat non-veg…This is a go-to dish for me and I love to cook this for my family! It’s also a nice dish to spice up your day! So try this kadai paneer and share your comments!

If you are looking for more Paneer Recipes then do check Paneer Butter Masala, Paneer 65, Paneer Manchurian and Paneer Lababdar.

Furthermore, Paneer is one of the best meat substitutes for vegetarians. Although animal products like meat or eggs are rich in protein, they also come with saturated fat and cholesterol. But paneer is a good substitute because it only contains a good amount of protein. So try to add paneer to your diet as much as possible. While making this kadai paneer, if you don’t have coriander seeds, then add cumin seeds. But the crushed coriander seeds give a nice aroma. Another important thing is that the vegetables must be crunchy. So don’t overcook it.

Kadai Paneer 2018-03-25 05:34:23

Kadai Paneer

Serves 3
Prep Time: 00:10
Cook Time: 00:15
Total Time: 00:25

Ingredients

• 200g paneer cubes
• 1 medium sized onion, cubed
• 1 large sized tomatoes, chopped
• 1 cup mixed capsicum, cubed
• 1 tsp ginger & garlic paste
• 3/4 tsp red chili powder
• 1/2 tsp coriander powder
• 1/4 tsp turmeric powder
• 1/2 tsp garam masala
• 1 tsp crushed fenugreek leaves (dry)
• 1/2 tsp salt
• 2 tbsp olive oil
• 1 tsp crushed coriander seeds
• 1 tsp ginger juliennes
• 1 tbsp coriander leaves

Instructions

• Immerse the paneer cubes in hot water until you cook it.
• Then place the tomatoes in a blender and blend until pureed and keep it aside.
• Heat a non-stick pan with oil, over medium heat. When the oil heats, add coriander seeds or cumin seeds and fry until spluttering.
• Once it splutters, add cubed onions and saute till it turns transparent.
• Then add ginger and garlic paste and saute well till the raw smell goes.
• Then add the tomato puree and stir well, cover the pan with a lid and cook until the gravy becomes slightly thick.
• At this stage add all the powders and salt and stir well until its raw smell leaves, stir continuously. When the gravy becomes thick or the oil from the gravy oozes out, add all the capsicum and stir-fry until the veggies are half cooked but crunchy.
• Then add paneer cubes (drain all the water and squeeze the paneer cubes slightly) and saute well. Now add 3 tbsp of water to the gravy and stir continuously.
• Then add fenugreek leaves and saute for one more minute.
• Once the gravy becomes thick switch off the heat and finally, garnish it with coriander leaves and ginger juliennes.

By Santhi Therese
The Indian Claypot