This Kadhai Paneer Recipe is a quick recipe and very delicious recipe. Since childhood I loved Kadai Paneer and wish to cook it one day. I invented the dish with twist and punjabi Tastes in it. Try it you will love it completely.
If you need a quick but irresistible recipe to satiate your hunger pangs or that of a sudden guest's, try this dish of cubed paneer combined with a spicy kadhai gravy! The aroma of spices cooking in simmering tomatoes is an unmistakeable signature of this dish!
Kadai Paneer goes well Phudina Naan, Tandoori Roti and also with plain Chapati.
Recipe Type: Main Course
Cuisine: Punjabi, North Indian
Preperation Time: 20 mins
Cooking Time: 25 mins
Total Time: 45 mins
1 1/2 cups paneer (cottage cheese)
cut into 37 mm. (1 1/2“) cubes
oil for deep-frying
1 tbsp oil
1/2 cup finely chopped onions
1 recipe kadhai gravy
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1/2 tsp garam masala
1/4 tsp dried fenugreek leaves (kasuri methi)
1/2 cup sliced capsicum
salt to taste
a pinch of sugar
1/2 cup fresh cream
For The Garnish
1 tbsp chopped coriander (dhania)
Heat the oil in a kadhai and deep-fry the paneer pieces till they turn light brown in colour. Drain on absorbent paper and place in lukewarm water for 10 minutes.
Heat the oil in a kadhai, add the onions and sauté on a medium flame till they turn translucent for approx. 3 to 4 minutes.
Add the kadhai gravy, coriander-cumin seeds powder,chilli powder, turmeric powder,garam masala, dried fenugreek leaves and sauté on a medium flame for another minute.
Add the capsicum, 1 cup water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring once in between.
Add the paneer, salt and cook on a slow flame for another 2 to 3 minutes.
Add the cream, mix well and serve hot garnished with coriander.