Tag Archives: Homemade Kadai Paneer Recipe

Kadai Paneer Recipe | Spicy Kadhai Paneer Curry with Thick Gravy

Kadai Paneer Recipe | Spicy Kadhai Paneer Curry with Thick Gravy । कड़ाही पनीर

Kadhai Paneer with soft and tender paneer pieces and crunchy capsicum have made a permanent place on our menu. Kadhai Paneer has been one of the most popular curry recipes of north India. A steaming hot bowl of Kadhai Paneer with chapatti, parantha or naan make a sumptuous meal.

Here is a step by step recipe with pictues to make mouth drooling Kadhai Paneer. I am sure you will relish every bite of sumptuous Kadhai Paneer. Kadai paneer is really tempting recipe to try It can be prepared for any party or special occasion. Whenever you feel like having something devouring then try making this recipe of Kadai paneer very easily.Enjoy

Direction :

Getting Ready :

Take 300 grams paneer. Cut it in 1 inch square chunks. 1 capsicum, cut it into square chunks as well.

kadhai paneer

Take 3 tomatoes, 2 green chilies and 10 to 12 cashews grind them to make a fine paste.

kadhai paneerMaking:

Preheat a pan and heat 2 to 3 tsp oil in it. place the paneer chunks in the pan. Flip and roast the chunks until little brown from all sides . Transfer the paneer pieces to a plate.

kadhai paneer

Drop the capsicum chunks in the pan and roast them until little crunchy. Transfer them to a separate plate.

kadhai paneer

For Masala heat 2 tbsp oil in a wok. Once heated splutter ½ tsp cumin seeds. When the seeds crackle, add 1 pinch asafoetida and bring flame to minimum .Add 1/3 tsp turmeric powder, 1 tsp coriander powder and 1 tbsp dry fenugreek leaves.

kadhai paneer

Add 1 tsp ginger paste and tomato-green chilly-cashew paste followed by ¼ tsp red chilly powder. Sauté the masala till oil starts leaving it edges.

kadhai paneer

Add 1 tsp salt, less than ¼ tsp garam masala and mix well. Add ½ cup water to the masala and mix well. Drop the roasted paneer and capsicum chunks to the masala. Mix everything well.

kadhai paneer

Add some coriander leaves as well. Cover and cook the sabzi in medium-low flame for 4 to 5 minutes so that paneer and capsicum absorb the spices rightly.

kadhai paneer

After 5 minutes, Give a nice stir to the sabzi and then transfer it to another bowl.

kadhai paneerServing :

Mouth drooling and sumptuous kadai paneer is ready, garnish with some green coriander. Serve this tempting kadai paneer sabzi steaming hot with chapatti, parantha, naan or rice.
This much quantity of sabzi is sufficient for 3 to 4 family members.

kadhai paneerSuggestion:

  • We used 10 to 12 cashews for making the paste as it enhances the flavor of the curry.
  • You can use 2 tbsp soaked poppy seeds, along with tomato and make a fine paste instead of cashews.
  • Also, you can take 2 tbsp soaked melon seeds and grind them with tomato-green chilly to make a fine paste.
  • You can also add 2 to 3 tbsp cream to the masala to enhance its taste.

Kadai Paneer Recipe | Spicy Kadhai Paneer Curry with Thick Gravy kadhai-paneer
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Paneer - 300 gms
  • Capsicum - 1 (150 gms)
  • Tomatoes - 3 (250 gms)
  • Green chili - 2
  • Cashew nuts - 10 to 12
  • Oil - 2 to 3 tbsp
  • Green Coriander - 2 to 3 tbsp (finely chopped)
  • Asafoetida- 1 pinch
  • Cumin seeds - ½ tsp
  • Turmeric powder- ⅓ tsp
  • Coriander powder 1 tsp
  • Dry Fenugreek leaves - 1 tbsp
  • Ginger - 1 tsp (paste)
  • Garam Masala - Less than ¼ tsp
  • Red chili powder - ¼ tsp
  • Salt - 1 tsp or to taste
Instructions
  1. Take 300 grams paneer. Cut it in 1 inch square chunks. 1 capsicum, cut it into square chunks as well.
  2. Take 3 tomatoes, 2 green chilies and 10 to 12 cashews grind them to make a fine paste.
  3. Preheat a pan and heat 2 to 3 tsp oil in it. place the paneer chunks in the pan. Flip and roast the chunks until little brown from all sides . Transfer the paneer pieces to a plate.
  4. Drop the capsicum chunks in the pan and roast them until little crunchy. Transfer them to a separate plate.
  5. For Masala heat 2 tbsp oil in a wok. Once heated splutter ½ tsp cumin seeds. When the seeds crackle, add 1 pinch asafoetida and bring flame to minimum .Add ⅓ tsp turmeric powder, 1 tsp coriander powder and 1 tbsp dry fenugreek leaves.
  6. Add 1 tsp ginger paste and tomato-green chilly-cashew paste followed by ¼ tsp red chilly powder. Sauté the masala till oil starts leaving it edges.
  7. Add 1 tsp salt, less than ¼ tsp garam masala and mix well. Add ½ cup water to the masala and mix well. Drop the roasted paneer and capsicum chunks to the masala. Mix everything well.
  8. Add some coriander leaves as well. Cover and cook the sabzi in medium-low flame for 4 to 5 minutes so that paneer and capsicum absorb the spices rightly.
  9. After 5 minutes, Give a nice stir to the sabzi and then transfer it to another bowl.
  10. Mouth drooling and sumptuous kadai paneer is ready, garnish with some green coriander.Serve this tempting kadai paneer sabzi steaming hot with chapatti, parantha, naan or rice.This much quantity of sabzi is sufficient for 3 to 4 family members.