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- Duration: 30 minutes
- Serves: 2 to 4 people
Spice Level: Low
It is always better to use homemade paneer for this dish. For better taste, take care to always cook this dish in a kadhai. A good idea is to keep the paneer soaked in hot water until before you cook it.
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Though the Punjabi cuisine dotes on a wide variety of paneer dishes, Kadai Paneer is arguably the most commonly-found and popular restaurant paneer dish. It can be made in dry, semi-dry or in gravy versions.
- Cottage cheese (paneer), cubed (1 cup)
- Tomato, finely chopped (4 to 5)
- Capsicum (Shimla mirch), cubed (1)
- Green chillies (hari mirch) (2 to 4)
- Garlic (lahsun), semi-crushed (5 to 6)
- Ginger (adrak), semi-crushed (1-inch)
- MTR Dhaniya Coriander Powder (½ tsp)
- MTR Garam Masala Powder (½ tsp)
- Coriander leaves (hara dhania), chopped (2 tbsp)
- Kasuri methi (1 tsp)
- MTR Lal Mirch Red Chilli Powder (1 tsp)
- Oil (2 tbsp)
- Salt (to taste)
- Heat oil in a kadai and add the crushed ginger and garlic to it. Keep sautéing till the raw smell has disappeared.
- Next, add in the chopped tomatoes and keep sautéing till they have softened.
- Now, add in the MTR Dhaniya/Coriander Powder and the MTR Lal Mirch/Red Chilli Powder. Keep sautéing till the tomatoes have turned into a paste and have started separating from the oil.
- Heat 1 tsp of oil in a pan and add the chopped capsicum and green chillies to it. Keep sautéing for about 5 to 6 mins.
- Next, add in the salt and the MTR Garam Masala Powder. Keep stirring.
- Now, add the capsicum to the tomato paste.
- Mix up all of the pieces with the rest of the masala. Then, add in the paneer cubes and keep cooking for about 4 minutes.
- Then, add in the kasuri methi and the hara dhania. Mix well and keep sautéing for about 2 minutes.
- Serve the Kadai Paneer with roti or naan.
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