7 February, 2016
Kadai Paneer Gravy
Date – 3.2.2015
Kadai paneer gravy is medium spicy, flavorful and easy recipe. This gravy goes well with naan, chapati, paratha and tandoori roti.
Pre time – 15 mins
Cook time – 20 mins
Recipe type – main
Cuisine – indo Chinese
Serve – 3-4
Measuring cup used 1 cup = 220 ml
Paneer/cottage cheese – 250 -300g (Cut into cubes)
Capsicum/shimla mirch – 1 Small to medium ( julienned)
Onion – 2 medium ( finely chopped)
Ginger-garlic – ½ tbsp (paste or crushed)
Tomato – 3- 4 (make paste)
Green chilly – 1 finely chopped
Kashmiri red chilly powder – 1 tsp (for color)
Garam masala powder – 1 tsp
Kasuri methi/dry fenugreek leaves – ½ tbsp
Oil/butter – 3 tbsp
Cream/malai – 2 tbsp (optional)
Salt – as per taste
Water – 1 to 1 ¼ cup
For making kadai powder
Red chilly – 3 -4
Coriander seeds – 5 tsp
Cinnamon – ½ inch
Clove/laung – 3
Green cardamon/ elaichi- 1-2
For making kadai powder
In a kadai dry roast ingredients under ‘for making kadai powder’ till aromatic.
Let them cool and then grind them to a semi fine powder. Keep aside.
For making kadai gravy
Cut paneer into cubes keep aside.
Cut capsicum into julienned/length.
Melt 1 tsp of butter in a pan and add capsicum.
Saute and stir capsicum for about 2-3 minutes. (to make capsicum more flavorful)
Heat oil/butter in a kadai.
Add finely chopped onion, fry till translucent.
Add ginger-garlic, fry till raw smell goes off.
Add kadai powder (we made), kashmiri red chilly powder and garam masala, fry for few seconds.
Add tomato paste and green chilly, fry till oil separates.
Add kasuri methi and cream, fry for few seconds.
Add water and bring it to boil.
When water starts boiling simmer the flame and add capsicum julienned.
Cook capsicum over low -medium heat for about 2-3 minutes.
Now add paneer cubes, wait for some time and switch off the flame.
If you want add chopped coriander leaves for garnishing.
Serve with naan, tandoori, roti or any other type of bread.
Cut paneer into square shape or rectangle shape
Dry roast coriander seeds, red chilies, green cardamom, clove and cinnamon stick
Till coriander turn light brown, let them cool
Make powder or coarse powder or powder
Saute butter for 2 – 3 min
Heat oil/butter add onion
saute till translucent
Add ginger garlic paste
Add kadai powder
Add kashmiri red chilly and garam masala powder
Fry for few seconds
Add tomato paste and green chilly
Fry till oil separates
Add kasuri methi and cream or malai, stir well
Add water and salt
Add capsicum, cook for some time
Add paneer and switch off the flame
Mix well and kadai paneer is ready