Kadai paneer is a slightly spicy and tangy gravy mix of cottage cheese which is mostly cooked with farm fresh tomatoes, freshly ground coriander and dry ground red chilies in a Pan (kadai) garnished with cream and corrinder leaves. This is a famous dish in North India among vegetarians.
Serving Size of Kadai Paneer : 3
Ingredients for Kadai Paneer
Paneer : 1 and 1/2 Paneer or Cottage cheese cut in to long pieces
Oil : 1 Teaspoon
Onion : 3 Medium Onion Pureed
Tomato : 3 Large Pureed
Ginger garlic paste : 2 Teaspoons (1.5 inch ginger, chopped + 7-8 medium sized garlic)
Heat ghee in a Kadai(Pan) and saute the cottage cheese pieces till golden brown.
Keep the paneer aside soaking them in water.
Add Ghee in the heated Kadai and fry the paneer until golden brown. Soak them in water (around 4 to 5 cups)
Saute the bay leaf, cloves, cinnamon sticks, onion paste and ginger garlic paste till it is turned in to golden brown color in the same pan.
Mix red chilli powder, kasuri methi, coriander powder, turmeric powder and garam masala. Allow them to boil
Add tomato puree and mix again and cook them till oil surfaces
Add the drained paneer and salt
Add 2 Tablespoon of cream at the end. Stir the cream gently in the gravy(optional).
Note: Some preparation adds 1/2 cup of sliced fresh Capsicum(bel pepper) before garnishing and cook for 2 -3 minutes. Capsicum adds the texture and crunch to the dish. If you like crunchy capsicum in the gravy, do cook the capsicum only 70%
You can Serve kadai paneer gravy with naan, rotis, steamed white rice or jeera rice.
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