How to make Kadai Paneer Recipe - Paneer cooked in spicy kadai masala.

This recipe is from the book Paneer Book.

Main Ingredients : Paneer (cottage cheese) (पनीर), Oil (ऑइल)

Cuisine : Punjabi

Course : Main Course_Veg

Kadai Paneer

English: Cottage Cheese
A favourite with the vegetarians, paneer made from milk is quite common, especially paneer recipes are quite popular in the Indian subcontinent. You can make it fresh, chhena – an another version or just use the ones that are readily available in the market to prepare everything from simple snacks, curries, sabzis, mithais, desserts and the likes. An ingredient that can be relished in the raw form too – try serving it as a starter just sprinkled with a little chaat masala, black salt and chilli powder!

For more recipes related to Kadai Paneer checkout Paneer Babycorn Balchao , Malai Kofta Curry , Shahi Paneer , Malai Kofta Curry . You can also find more Main Course_Veg recipes like Stuffed Tomatoes in Tomato Gravy, Sai Bhaji, Veggie Enchiladas, Cinnamon Tossed Mushrooms. Or try out these recipes from Punjabi Cuisine like Roomali Roti, Methi Murgh, Reshmi Murgh Tikka, Bayee Missi Roti.

Kadai Paneer Recipe Card

Kadai Paneer
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Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Kadai Paneer

  • Paneer (cottage cheese) cut into 1 inch triangles 500 grams

  • Oil 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.

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