Vegetarians don’t even need to look at the menu in restaurants- just order Kadai Panner, is the standing joke in India. Kadai paneer is yummy and very easy to prepare paneer recipe.
The name Kadai paneer is given since the recipe is prepared in India wok also known as Kadai. Kadai Paneer goes well with chapati, naan, jeera rice, ghee rice. It is always a hit during any party or get-together.
How to sneak in nutrition
- 5 tablespoon of dry coriander seeds
- 3 Kashmiri red chilies
- 6 cashew nuts /Almonds
- 2 large cubed onions
- 2 large chopped tomatoes
- 2 teaspoon ginger garlic paste
- ½ teaspoon red chili powder
- ½ teaspoon garam masala powder
- ¼ teaspoon cumin seeds powder
- ¼ teaspoon Kasuri methi
- 250 grams paneer chooped into cubes
- 1 Medium onion cubed
- 1 Small Red bell pepper cubed
- 1 Small Yellow bell pepper cubed
- Fresh Cream
- Coriander leaves/Mint leaves/ginger julienne to garnish
Method to prepare Kadai Panner
Dry roast the coriander seeds and red chilies in low flame for 2-3 minutes. Finely powder them together in a blender.
Take a pan and saute onion and almonds until onion turns golden brown in color.
Add tomatoes and add a pinch of salt, this will speed up the cooking process and the tomatoes will turn mushy.
Allow onion, almonds, and tomato to cool and blend into a smooth paste, don’t add water.
Take the same pan and add oil and saute onions and capsicums on medium flame until they are crunchy.
Now add paneer to it and saute for 2-3 minutes, until golden in color.
Take a pan and add oil, allow it to heat. Now saute ginger garlic paste and saute until the raw smell goes off.
Add the grounded coriander and chili powder to it and saute for 2 minutes.
To this, add onion, almonds and tomato paste and saute for 2 minutes. now add gram masala, red chili powder, and cumin seeds powder . Saute for another 2-3 minutes.
Add 1/2 -1 cup of water and salt to taste. Allow the gravy to boil for 10-12 minutes.
Crush the Kasuri methi and add to the gravy. Mix well.
Add saute capsicum, onion, and paneer to the gravy.
Add 1/2 spoon of fresh cream and coriander or mint leaves.
Serve with hot roti and rice.