Home / north indian curry / Kadai Paneer Gravy
7 February, 2016

Kadai Paneer Gravy

Posted in : north indian curry, paneer recipes, Party recipes, Veg Gravy on by : nrdubey Tags: , , , ,

Date – 3.2.2015

About Recipe

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

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Ingredients

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

 

Method

 

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)

Keep aside.

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.

In Short

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Cut paneer into square shape or rectangle shape

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Dry roast coriander seeds, red chilies, green cardamom, clove and cinnamon stick

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Till coriander turn light brown, let them cool

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Make powder or coarse powder or powder

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Heat butter

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Saute butter for 2 – 3 min

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Heat oil/butter add onion

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saute till translucent

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Add ginger garlic paste

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Add kadai powder

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Add kashmiri red chilly and garam masala powder

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Fry for few seconds

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Add tomato paste and green chilly

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Fry till oil separates

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Add kasuri methi and cream or malai, stir well

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Add water and salt

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Add capsicum, cook for some time

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Add paneer and switch off the flame

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Mix well and kadai paneer is ready

 

 

 

 

 

 

 

 

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