KADAI PANEER RECIPE
Kadai Paneer Recipe is made with cottage cheese and bell pepper, cooked in a spicy onion tomato gravy flavored with some roasted and powdered Indian Spices.
Servings 8 People
Calories 306kcal
Ingredients
- 2 nos Bell Pepper medium size
- 7 nos Tomato medium size
- 4 nos Onion medium size
- 6 Nos Green Chilli slit
- 500 gms Paneer
- 4 tsp Garam Masala
- 4-5 tsp Kashmiri Red Chilli Powder
- 1/4 tbsp Fenugreek Leaves
- 2 nos Bay leaf
- 3 inch Ginger crushed
- 16 cloves Garlic crushed
- 4 tbsp Fresh Cream You can use homemade cream
- 5 tbsp Butter
- Salt to taste
FOR THE KADAI MASALA:
- 10 tsp Coriander Seeds
- 2 tsp Cumin Seeds
- 1 tsp Fennel Seeds
- 18-20 Nos Peppercorns
- 8 Nos Whole Red Chillies you can reduce the number depending on the heat and pungency of the chilies
- 1/4 tbsp Fenugreek Leaves
Instructions
- Heat a pan or kadai and dry roast coriander seeds, cumin seeds, fennel seeds, peppercorns, dry red chilies until the nice aroma comes.
- At last, add 1/4 tbsp of dry fenugreek leaves and roast for few seconds.
- Transfer into a plate and let it cool down.
- Once cooled down grind them in a grinder to a semi-fine powder. Set aside.
- Finely chop the onions and cut the capsicum into thin strips.
- Finely chop 2 tomatoes, roughly chop 5 tomatoes and add them to the blender and make a puree of tomatoes.
- Crush the ginger-garlic to a fine paste in a mortar-pestle.
- Heat 4 tbsp butter in a pan, add ginger-garlic paste and saute till the raw smell goes.
- Add chopped onion and saute till transparent.
- Add the ground powder, Kashmiri red chili powder.
- Mix everything well and fry until the raw smell of masala goes off.
- Add finely chopped tomatoes and saute till the tomatoes become pulpy.
- Now add tomato puree, stir well.
- Continue to saute for about 9-10 minutes or till you see oil leaving the sides.
- Now add capsicum, stir and simmer for 1-2 minutes on a low flame. (the crunchiness of capsicum should be maintained hence do not cover and overcook)
- Add water and salt. Let it simmer.
- Now add dried Kasuri methi and garam masala powder and give it a nice stir.
- Add the paneer cubes, stir slowly and cook the paneer for about 10 minutes.
- At last add fresh cream and 1 tbsp butter, stir everything slowly.
- So the kadai paneer is ready to be served.
- Serve kadai paneer along with roti, naan, puri, paratha, Kerala parota, steamed rice or jeera rice.
Nutrition
Calories: 306kcal | Carbohydrates: 8g | Protein: 10g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 70mg | Sodium: 89mg | Potassium: 135mg | Fiber: 2g | Vitamin A: 670IU | Vitamin C: 6.9mg | Calcium: 354mg | Iron: 1.3mg