Ever since I tried this Kadai Paneer recipe it became a family favorite. Not sure what's the X factor that demarcates this dish from others, but I have been having frequent requests from Mr.P to pack this in his lunch dabba along with some mild pulao and he is so happy that he doesn't want to share his dabba with anyone. I love the simplicity of this recipe as it does not involve any grinding or roasting works. It just involves simmering and blending of subtle flavors.
I am blogging from my mom's place and I am not having all the pictures of Kadai Paneer with me. Will be adding more pics shortly.
So lets hit the road.
Kadai Paneer
Ingredients
Paneer: 200gms cubed
Tomatoes - 2 finely chopped
Onion - 1 medium chopped finely
Green chillies- 2-3 slit length wise
Ginger - 1/4th tsp Julienned
Red Chilly Powder- 1 tsp
Garam Masala -1 tsp
Salt- as per taste
Tomato Sauce- 2 tbsps
Kasoori Methi - 1tsp
Oil- 2 tbsps
Cumin Seeds - 1 tsp
Capsicum - 1 squared.
Water- 1/2 cup
Coriander - 1 small bunch chopped
Coriander Powder- 1 tsp
Procedure:
If using frozen paneer, keep it immersed in hot water until use. Take a heavy bottomed pan and heat oil in it.
Add cumin seeds, ginger pieces and green chillies. Fry for about a min.
Add onions and fry until translucent.
Its time add Tomatoes, so go ahead with finely chopped tomatoes.
Lower your flame and cook till tomatoes turn to a mush.
Add your masalas and ensure that they are blended well into your gravy. Crush Kasoori Methi with your palms and add it to your gravy. Also add your tomato sauce.
Time to add Capsicum pieces. Just mix them and do not cook them till tender. They should be crunchy.
Remove paneer from hot water and gently squeeze them between your palms to remove excess water.
Add them to your saucy gravy.
Mix all the ingredients well and add water to this gravy. Cook till you get a semi dry consistency.
Adjust salt if required.
Garnish with coriander and serve.
Chef Says:
1) I would suggest adding capsicum after paneer is added. So that they do not lose their crunchiness.
2) Tomato sauce is optional.
3) You can use tomato puree instead of chopped tomatoes.
4) Make sure your gravy isn't too tangy. I used hybrid tomatoes to cut on the tanginess.
5) If you don't like ginger, you can use ginger garlic paste as an alternative. Just fry till your raw smell subsides.
I am blogging from my mom's place and I am not having all the pictures of Kadai Paneer with me. Will be adding more pics shortly.
So lets hit the road.
Kadai Paneer
Ingredients
Paneer: 200gms cubed
Tomatoes - 2 finely chopped
Onion - 1 medium chopped finely
Green chillies- 2-3 slit length wise
Ginger - 1/4th tsp Julienned
Red Chilly Powder- 1 tsp
Garam Masala -1 tsp
Salt- as per taste
Tomato Sauce- 2 tbsps
Kasoori Methi - 1tsp
Oil- 2 tbsps
Cumin Seeds - 1 tsp
Capsicum - 1 squared.
Water- 1/2 cup
Coriander - 1 small bunch chopped
Coriander Powder- 1 tsp
Procedure:
If using frozen paneer, keep it immersed in hot water until use. Take a heavy bottomed pan and heat oil in it.
Add cumin seeds, ginger pieces and green chillies. Fry for about a min.
Add onions and fry until translucent.
Its time add Tomatoes, so go ahead with finely chopped tomatoes.
Lower your flame and cook till tomatoes turn to a mush.
Add your masalas and ensure that they are blended well into your gravy. Crush Kasoori Methi with your palms and add it to your gravy. Also add your tomato sauce.
Time to add Capsicum pieces. Just mix them and do not cook them till tender. They should be crunchy.
Remove paneer from hot water and gently squeeze them between your palms to remove excess water.
Add them to your saucy gravy.
Mix all the ingredients well and add water to this gravy. Cook till you get a semi dry consistency.
Adjust salt if required.
Garnish with coriander and serve.
Chef Says:
1) I would suggest adding capsicum after paneer is added. So that they do not lose their crunchiness.
2) Tomato sauce is optional.
3) You can use tomato puree instead of chopped tomatoes.
4) Make sure your gravy isn't too tangy. I used hybrid tomatoes to cut on the tanginess.
5) If you don't like ginger, you can use ginger garlic paste as an alternative. Just fry till your raw smell subsides.
