Kadai paneer recipe, How to make kadai paneer

Kadai paneer is the easiest paneer recipe I make. I usually make it as side dish for roti, but goes well with simple pulaos too. I say it is easy recipe because it has no grinding part! Cool right?  So here is the simple way I make but turns out really delicious.  The coriander seeds and capsicum are the highlights of this recipe.



How to make kadai paneer video

Kadai paneer recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch / Dinner
Prep Time: 10 mins    |  Cook time: 15 mins    |  Serves: 2

Ingredients

Paneer, cubed - 1 cup

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Onion - 2 (small), cubed

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Tomatoes - 3 (small),chopped

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Capsicum - 1, cubed

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Ginger,finely chopped - 1 tblsp

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Green chillies - 2

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Red chilli powder - 1 & 1/2  tsp

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Dhaniya/coriander powder - 1 tbsp

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Garam masala powder - 1 tsp

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Turmeric powder - 1/4 tsp

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Salt - As needed

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Kasoori methi - 1/2 tsp

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Coriander leaves,chopped - 3 tbsp

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To Temper

Oil - 2 tbsp

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Coriander seeds - 1 tsp

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Step by step method

1. Heat oil in a pan/kadai and season with the coriander seeds. You can crush it roughly too before seasoning. But I added as such. Follow by adding ginger and give a quick fry.Add chopped onion, green chillies slit and fry till onion turns transparent.

2. Add the chopped tomatoes and add salt,add all the powders-chilli,dhaniya,garam masala and turmeric.Fry till tomatoes turn gooey.

3. Continue frying till oil oozes out and then add the cubed capsicum and fry for 1 or 2 minutes. The crunchiness and colour should not change.

4. Add the paneer cubes (paneer cubes should be kept immersed in hot water till use) and crush the kasoori methi within you palms to powder it and add it to it. Add 1/2 cup water and mix well.

5. Cook till the masala coats paneer well and the gravy is thick almost dry. Not too dry too. Add the chopped coriander leaves lastly and transfer to the serving dish.

Notes

• Keep paneer immersed in hot water until before you cook.
• Cook capsicum without changing its crunchiness.
• You can add ginger garlic paste in palce of ginger.Use one tsp.

We had it with simple dal tadka and steamed basmati rice,its my kiddo’s favorite,mine too. Just love the flavourful capsicum and the spicy dish goes well with the bland dal and its very comforting too!

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