Paneer is DH’s favourite, anything I make with paneer he is one happy person. The Kadai paneer is one regular recipe at home, it’s my version, it’s yummy and easy too, since I don’t eat paneer I add capsicum or mix vegetables, in this particular recipe I have just added capsicum which is my favourite. So here’s my version of kadai paneer.
Preparation Time: 10 minutes.
Idle Time: NIL
Cooking Time: 30 minutes
makes: serves 2 to 3 people
What you will need
2 tomatoes finely chopped
1 small onion finely chopped
2 to 3 green chilly or green chilly paste (optional)
1 tsp ginger garlic paste
2 tsp cashew and poppy seeds paste
1/4th tsp Turmeric
1 tsp Dhanya powder (coriander powder)
1tsp Jeera powder
1 tsp chilly powder
½ tsp garam macula
2 tsp Kasuri Methi (fenugreek dry leaves)
½ cup chopped Capsicum
½ cup cubed paneer
1 tbsp oil
1 tsp Jeera
2 tbsp water
How to make
In a pan or kadai add oil, one the oil heats up, add the jeera, then add the Ginger garlic paste and sauté it for a minute, then add the chopped onion, tomatoes, green chillies and turmeric then mix well cook for 5 minutes until the tomatoes become mushy, then add the dhanya, jeera, chilly powder and salt and mix well and let it cook for 5 minutes again, add water at this stage and let it simmer for 2 minutes more.
Then add the cashew and poppy seeds paste and kasuri methi, mix well cook for few 2 minutes, then add the chopped capsicum and paneer cook for 2 minutes more, then it’s ready to serve.
I like spicy food so I have added green chilly so it purely optional, but I also feel green chilly adds more taste than red chilly.
For cashew and poppy seeds paste, soak the cashew and poppy seeds for an hour in warm water and then grind it into smooth paste, this paste can be added to most of the gravy’s and i add it instead of cream.
Also you can grind the tomatoes and onion paste ones the tomatoes becomes mushy, but it’s purely optional, I don’t grind it.