Sunday 7 August 2016

How to make kadai paneer recipe

Mumbai 08 August 2016: Kadai paneer is an excellent combination of paneer and capsicum prepared in a tomato and onion base gravy using traditional Indian spices cooked in ghee. Kadai paneer is one of the most popular curry recipes in Indian  cuisine. It is a main course curry recipe which is generally served with Indian breads like roti, naan, kulcha, paratha, etc. This recipe is called as kadai paneer as this paneer gravy dish is made in a kadai or karahi. Kadai is an  indian cookware which is similar to the chinese wok but it has steeper sides.

How to make kadai paneer recipe
 How to make kadai paneer recipe - photo/image of kadai paneer recipe

Kadai paneer gets its unique flavors from freshly pounded coriander seeds and kashmiri red chilies and yes adding freshly pounded spices do make a lot of difference to the food that we cook.

Ingredients needed to make kadai paneer :

250 gms Paneer (cottage cheese), cut into 1-inch cubes

2 tablespoons Dry Coriander Seeds

2 Dry Red Kashmiri Chillies

1 Green Cardamom

2 medium Capsicums, chopped into 1-inch pieces

3 medium Tomatoes, finely chopped

2 medium Onions, finely chopped

1 tablespoon Ginger-Garlic Paste

1/2 teaspoon Red Chili Powder

2 tablespoons Tomato Puree, optional

2 teaspoons Dry Fenugreek Leaves (kasuri methi)

3 tablespoons Cooking Oil or Ghee (clarified butter)

2 tablespoons Fresh Cream, optional

1/3 cup Water

Salt, to taste

How to make kadai paneer recipe
How to make kadai paneer recipe - photo/image of kadai paneer recipe

Method of making tasty kadai paneer :

  1. Over a low flame Dry roast coriander seeds, kashmiri red chilli and green cardamom until nice aroma releases, for around 1-minute. 
  2. Turn off the flame and let the masala cool and grind them in a grinder to a fine powder.
  3. In a pan heat oil or ghee on medium flame and Add chopped onion and sauté until it turns translucent.
  4. Add ginger-garlic paste and red chilli powder; sauté for 1-2 minutes.
  5. Add chopped tomatoes and mix well.
  6. Cook until they turn tender and oil starts to separate.
  7. Add the ground spice powder and mix well and cook for 2-minutes. Add tomato puree and mix.
  8. Add chopped capsicum and salt, cook for 3-minutes.
  9. Crush dried fenugreek leaves (kasuri methi) using your hand and add in the curry.
  10. Add 1/3 cup water and cook for 3-minutes.
  11. Add paneer cubes. Mix and cook for 3-minutes. Add fresh cream.
  12. Mix well and turn off flame. Transfer prepared curry to a serving bowl and serve hot.

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