August 19, 2013

KADAI PANEER – PANEER RECIPES

Kadai paneer was in my try list for long time. I never knew it’s so easy to make & a very tasty recipe. It tastes great with roti/phulka & mild rice varieties like jeera rice and veg pulav.. I had bookmarked sia’s recipe long time back.

When I went through my bookmarked recipes, I got this link under restaurant style recipes. I made some changes for my convenience & to suit my family’s taste buds. Kadai paneer should be semi-dry in consistency like a stir fry. Crushed coriander seeds & kasuri methi are the star ingredients.

Other than this, there can be many variations to this recipe. Some people use tomato puree & whole spices like cinnamon, cloves etc. I used chopped tomatoes, little tomato sauce & garam masala powder instead. It came out very well. My family loved its taste & flavour. Soft paneer & crunchy capsicum blended with masala gives a great taste to this recipe :) Do try & let me know how you liked it..

INGREDIENTS

For 2 persons

Cooking oil + ghee – 2 tsp + 1 tsp
Crushed dhania – 1 tsp
Jeera – 1/2 tsp
Red chilli – 1 no
Green chilli – 1 no
Big onion – 2 nos
Ginger garlic paste – 1 tsp
Tomato – 3 – 4 nos (based on size)
Turmeric powder – 1/4 tsp
Red chilli powder – 1 tsp
Garam masala powder – 1/2 tsp
Kasuri methi – 1.5 tsp
Tomato sauce – 2 tsp ( i used maggi rich tomato sauce)
Small Green capsicum – 1/2 no
Salt & water – as needed

To soak in hot water till use

Paneer – 1 cup ( 10 - 12 cubes)

Coriander leaves – 2 tbsp ( to garnish)

METHOD

Chop tomatoes, onions into very small pieces. Cube cut capsicum & set aside. Slit green chilli. Cut paneer into small cubes & soak them in hot water till use. It makes the paneer soft. No need to fry it.

In a kadai, heat oil + ghee & add the coarsely crushed dhania seeds. Then add jeera , pinched red chilli. saute for a second.
Then add the onions, green chilli, Ginger garlic paste & saute till raw smell emanates. Next add the tomatoes, turmeric powder, salt, red chilli powder & garam masala powder . Saute till tomato turns pulpy.. Add crushed kasuri methi & tomato sauce. Stir well.

Now add the capsicum pieces & mix well. Sprinkle little water to make it wet if the mixture is too dry. But make sure capsicum should be crunchy.

Lastly add the paneer pieces, mix well, add little water & simmer the flame completely . Allow it to cook for 5-7 minutes for all the flavour to get infused. Mix well, Switch off the flame, garnish with coriander leaves. It will be semi-dry to look. If you want it like a gravy, add little more water to make a paste, boil & serve..