Kadai Paneer

Name: Kadai Paneer
Total time: 2100 s
Yield: Serves 2 servings
Ingredients: 10.5 oz paneer, cut into thick cubes (300 grams); 2 onions, roughly chopped; 2 onions, thinly sliced; 4 tomatoes, roughly chopped; 2 tablespoons mustard oil; 2 –3 tablespoons fresh cream; 1 large bowl mixed bell peppers (yellow, red, green), roughly chopped; 1 teaspoon dried fenugreek leaves (kasuri methi); 1 teaspoon red chili powder (Kashmiri chili powder mix); 1 teaspoon ginger-garlic paste; 2 –3 tablespoons oil; 1 bay leaf; Salt, to taste

Meenakshi Verma( Home Chef) @vegetarianzaika_01

Sahibabad Ghaziabad

Kadai Paneer

Meenakshi Verma( Home Chef) @vegetarianzaika_01

Saved

Ingredients

30–35 minutes

Serves 2 servings

10.5 ozpaneer, cut into thick cubes (300 grams)
2onions, roughly chopped
2onions, thinly sliced
4tomatoes, roughly chopped
2 tablespoonsmustard oil
2–3 tablespoons fresh cream
1large bowl mixed bell peppers (yellow, red, green), roughly chopped
1 teaspoondried fenugreek leaves (kasuri methi)
1 teaspoonred chili powder (Kashmiri chili powder mix)
1 teaspoonginger-garlic paste
2–3 tablespoons oil
1bay leaf
Salt, to taste

Saved

Steps

30–35 minutes

1

Heat oil in a wok over medium heat. Fry the paneer cubes on both sides until golden. Remove and set aside on a plate. In the same pan, add the bell peppers and a little salt. Stir-fry for 1–2 minutes over medium heat, then remove and set aside.
2

In the same pan, add the thinly sliced onions and tomatoes.
3

Add a little salt and cook until soft. Let cool slightly, then blend into a paste. Add more oil to the pan, add the bay leaf and ginger-garlic paste, and sauté.
4

Add the tomato-onion paste and all the spices. Mix well.
5

Add salt and cook the masala until the oil separates. Add the whipped cream and sauté for 1–2 minutes. Add water as needed and cook.
6

Add dried fenugreek leaves and paneer. Mix well, cover, and cook for 2–3 minutes. Turn off the heat. Transfer to a serving dish, garnish with cilantro, and serve with roti, paratha, or naan.