Kadai Paneer recipe Restaurant Style | Paneer Recipes
Semi dry curry made with paneer and capsicum in restaurant style
Calories:
Ingredients
- Paneer - 200 gms
- Big onion - 1 medium sized
- Tomato - 2 medium sized
- Ginger & garlic paste - 1 tsp
- Capsicum - 1 medium sized
- Red chilli Powder - ¾ tsp
- Coriander Powder - ½ tsp
- Garam masala powder - ¼ tsp
- Kasuri methi dried fenugreek leaves - ½ tsp
- Coriander leaves - 2 tsp
- Salt - as required
To dry roast and grind
- Coriander seeds - 1 tsp
- Red chillies - 3
To Temper
- Ghee/butter/oil- 1 tbsp
- Cumin seeds - 1 tsp
Instructions
Preparation
- Dry roast coriander seeds and red chillies in a kadai until nice aroma comes. Then grind it to a coarse powder in a mixer. Set aside.
- Cut onions and capsicum to cubes. Chop tomatoes roughly. Keep aside.Cut the paneer into medium sized cubes and fry it in a teaspoon of oil until golden brown. Keep it immersed in warm water till use.
Method
- Heat oil in a pan and add cumin seeds. Saute them until cumin seeds cracks. Add onions now along with ginger garlic paste and saute them well.
- Once the onions becomes transparent, add the tomatoes in. Fry the tomatoes until it becomes mushy and soft. Then add the ground spice powder,red chilli powder, coriander powder,garam masala powder and salt. Mix everything together. Then add capsicum pieces.
- Mix the capsicum with the gravy. Fry it for three minutes until the capsicum slightly changes it color. Now add kasuri methi and fry for a minute.Then add ¼ cup of water and mix it well.
- Cook the gravy in medium flame until the capsicum is cooked. Make sure the capsicum is cooked and retains its crunchiness. By now the curry would become semi-dry. Then add fried paneer pieces and carefully mix it with the curry. Fry it for 2 more minutes. Switch off the flame once done and garnish with coriander leaves.
Nutrition
Serving: 3g