How to make Kadai Paneer - Paneer cooked in spicy kadai masala.
This recipe is from the book Paneer Book.
Main Ingredients : Paneer (पनीर), Tomatoes (टमाटर)
Cuisine : Indian
Course : Main Course Vegetarian
Kadai Paneer Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
For more recipes related to Kadai Paneer checkout Paneer Butter Masala, Vegetable Sizzler With Paneer Tikki, Paneer Tikka Masala , Shahi Paneer . You can also find more Main Course Vegetarian recipes like Tindli Chatpati, Spicy Baby Brinjals And Potatoes With Dill, Chane Jaiselmer Ke, Gehun ni Khichiu.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Kadai Paneer Recipe
Paneer cut into 1 inch triangles 500 grams
Tomatoes 3 tablespoons
Bay leaf 2
Cloves 2
Cinnamon 2 inch piece
Dried red chillies 2
Coriander seeds crushed 2 tablespoons
Onion sliced 1 medium
Ginger paste 2 teaspoons
Garlic paste 2 teaspoons
Coriander powder 1 teaspoon
Red chilli powder 1 teaspoon
Tomato chopped 5-6 medium
Salt to taste
Method
Step 1
Heat oil in a kadai; add bay leaves, cloves, cinnamon, red chillies, broken into two, and half the crushed coriander seeds; sauté for half a minute. Add onion and sauté for a while; add ginger paste and garlic paste and sauté for a while longer.
Step 2
Add coriander powder, red chilli powder and tomatoes. Cook over high heat till the oil separates. Add paneer and salt and half a cup of water.
Step 3
Cook, covered, over low heat for five minutes. Serve hot, garnished with the remaining crushed coriander seeds.
