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Kadai Paneer

Indian cottage cheese or paneer cooked in onion tomato gravy with kadai masala and no yogurt or cream is used. This restaurant style kadai paneer gravy turns out to be very flavorful and delicious, stands out among the other restaurant style paneer dishes This is a Sanjeev Kapoor exclusive recipe.

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Kadai Paneer

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Main Ingredients Paneer (cottage cheese), Fennel seeds (saunf)
Cuisine Punjabi
Course Main Course Vegetarian
Prep Time 11-15 minutes
Cook time 11-15 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg

Ingredients list for Kadai Paneer

  • 200 grams Paneer (cottage cheese)
  • 1 teaspoon Fennel seeds (saunf)
  • 2 tablespoons Cumin seeds
  • 3 tablespoons Coriander seeds
  • 1/2 teaspoons Black peppercorns
  • 4 Kashmiri red chillies dried
  • 2-3 tablespoons Oil
  • 6 medium Tomatoes chopped
  • 1 teaspoon Kashmiri red chilli powder
  • to taste Salt
  • 1 inch Ginger cut into juliennes
  • 1/2 medium Onion cut into cubes
  • 1/2 medium Green capsicum
  • 1 medium Tomato
  • 1 teaspoon Garam masala powder
  • 1 teaspoon Dried fenugreek leaves (kasoori methi)

Method

  1. To make kadai powder, dry roast 2 red chillies, fennel seeds, 1 teaspoon cumin seeds, 2 tablespoons coriander seeds, peppercorns till fragrant. Cool and grind into a coarse powder.
  2. Heat oil in a non-stick pan. Add remaining cumin seeds and red chillies and sauté till seeds crackle.
  3. Add remaining coriander seeds, tomatoes, mix and sauté for 5-6 minutes or till tomatoes are pulpy.
  4. Cut cottage cheese into cubes.
  5. Add 1 tablespoon kadai powder and mix well. Add onion cubes and capsicum cubes.
  6. Cut tomato into cubes and add. Mix well and add cottage cheese cubes. Toss to mix and cook for a minute.
  7. Add garam masala powder, toss to mix and cook for ½ a minute. Add dried fenugreek leaves and toss to mix.
  8. Sprinkle 1 tablespoon kadai powder on top and serve hot.
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