How to make Kadai Paneer -
Paneer cubes cooked in spicy masala along with capsicum. A popular recipe from the Indian cuisine for the vegetarians.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Cottage cheese (paneer) (पनीर), Kadai masala
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Kadai Paneer checkout Malai Kofta Curry, Reshmi Paneer Pepper Kadai, Paneer Urad Methi, Jain Malai Kofta . You can also find more Main Course Vegetarian recipes like Khatti Arbi ka Salan Potato Au Gratin Tindli Palak Saag Corn Capsicum Masala-SK Khazana
Kadai Paneer Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Kadai Paneer Recipe
Cottage cheese (paneer) , cut into ½ inch cubes 300 grams
Kadai masala 1/2 teaspoon
Oil 3 tablespoons
Cumin seeds 1/2 teaspoon
Onions , finely chopped 2 medium
Ginger-garlic paste 1 tablespoon
Tomatoes , finely chopped 2 medium
Turmeric powder 1/2 teaspoon
Red chilli powder 2 teaspoons
Coriander powder 2 teaspoons
Salt to taste
Yogurt 3-4 tablespoons
Dried fenugreek leaves (kasoori methi) powder 1/2 teaspoon
Tomato , cut into ½ inch pieces and layers separated 1 medium
Onion , cut into ½ inch pieces 1 medium
Green capsicum , cut into 1/2 inch pieces 1/2 medium
Lemon 1/2
Fresh coriander sprigs for garnish
Method
Step 1
Heat oil in a non-stick pan, add cumin seeds and when their color changes, add onions, mix and sauté till golden brown.
Step 2
Add ginger-garlic paste, mix and sauté for 1 minute. Add tomatoes, mix and sauté till soft and pulpy.
Step 3
Add turmeric powder, red chilli powder, coriander powder and salt, mix and sauté for 1 minute. Add 1 cup water, mix and cook on medium heat for 2 minutes.
Step 4
Reduce heat, add yogurt, mix and cook for 1 minute. Adjust salt and mix. Add dried fenugreek powder and mix well.
Step 5
Add tomato pieces, onion pieces and green capsicum pieces, mix and cook for 2 minutes.
Step 6
Add cottage cheese cubes and mix lightly. Add kadai masala and squeeze the juice of ½ lemon, mix and cook for 1-2 minutes.
Step 7
Transfer into a serving bowl, garnish with coriander sprigs and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
