Kadai paneer

Name: Kadai paneer
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 250 gms Paneer (cottage cheese), cut into 1-inch cubes; 2 tablespoons Dry Coriander Seeds; 2 Dry Red Kashmiri Chillies; 1 green cardamom; 2 medium Capsicums, chopped into 1-inch pieces; 3 medium Tomatoes, finely chopped; 2 medium Onions, finely chopped; 1 tablespoon Ginger-Garlic Paste; 1/2 teaspoon Red Chili Powder; 2 tablespoons Tomato Puree, optional; 2 teaspoons Dry Fenugreek Leaves (kasuri methi); 3 tablespoons Cooking Oil or Ghee (clarified butter); 2 tablespoons fresh cream; 1 cup Water; as per taste Salt

Shubiksha @cook_29047296

Kadai paneer, a mouthwatering combination of paneer, capsicum, tomato, onion and traditional Indian spices cooked in ghee, is one of the most popular curry recipes of Indian and Punjabi cuisine. It is a main course curry recipe and generally served with Indian breads like roti, naan, kulcha, paratha, etc.
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Shubiksha @cook_29047296

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Ingredients

30 minutes

4 servings

250 gmsPaneer (cottage cheese), cut into 1-inch cubes
2 tablespoonsDry Coriander Seeds
2Dry Red Kashmiri Chillies
1green cardamom
2medium Capsicums, chopped into 1-inch pieces
3medium Tomatoes, finely chopped
2medium Onions, finely chopped
1 tablespoonGinger-Garlic Paste
1/2 teaspoonRed Chili Powder
2 tablespoonsTomato Puree, optional
2 teaspoonsDry Fenugreek Leaves (kasuri methi)
3 tablespoonsCooking Oil or Ghee (clarified butter)
2 tablespoonsfresh cream
1 cupWater
as per tasteSalt

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Steps

30 minutes

1

Dry roast coriander seeds, Kashmiri red chili and green cardamom until nice aroma releases, for around 1-minute over low flame. Turn off the flame and grind them in a grinder until smooth powder. Keep aside until required.
2

If you are using frozen paneer, then defrost it before cooking. Place cubes in hot water for 7-8 minutes to keep them soft. Drain them and keep them aside until required.
3

Heat oil or ghee in a non-stick pan over medium flame. Add chopped onion and sauté until it turns translucent.
4

Add ginger-garlic paste and red chili powder and saute it for 1 minute.
5

Add tomatoes and cook it well. Cook, until they turn tender and oil, starts to separate for around 3-4 minutes.
6

Add crushed spices powder that we have prepared in step 1, mix well and cook it for a minute. Add tomato puree and mix.
7

Add chopped fenugreek leaves. Add capsicum and salt, cook it for 3 minutes.
8

Add 1 cup of water and cook for another 3 minutes.
9

Add paneer cubes, mix it well and cook it for another 2 minutes. Add fresh cream
10

Mix well and turn off the flame. Transfer prepared curry to a serving bowl and serve hot with naan, roti, paratha, poori, or rice.