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1 cup - paneer, cubed
1 - capsicum, cubed
2 tbsp - tomatoes, cubed
1 - onion, chopped finely
1 tsp -
Red Chilli powder
1 tsp -
1/2 tsp - coriander powder
1 tsp -
1 tsp - kasuri
2 tbsp - oil
1 - green chillies, chopped 1 tbsp - coriander leaves, chopped
Salt to taste
1.5 tsp -
How to Make Kadai paneer
Dry roast coriander seeds and red chillies separately and grind it with tomato to a fine paste.
Heat half a tsp of oil, add cubed paneer and toast it until it turns golden brown.
Transfer the toasted paneer to hot water for 5 mins, drain and keep aside (this is to retain the softness of the paneer).
Heat remaining oil in a pan, add green chillies and ginger garlic paste saute for a minute.
Then add onions, tomato cubes and saute till raw smell leaves and onions turn slightly browned.
Then add the tomato puree (with coriander seeds and red chillies ground).
Add chilli powder, garam masala powder and dhania powder, give a quick stir.
Add kasoori methi and capsicum and saute till its cooked but retain its crunchiness don't let it become very soft. Add 1/4 cup water and allow it to boil and thicken.
Once it reaches semi gravy consistency, add the paneer cubes mix well.
Add chopped coriander leaves, give a quick stir and switch off.
Recipe courtesy: Sharmis Passions
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.