Kadai Paneer Recipe - Succulent pieces of paneer cooked with capsicum and onion in a spicy tomato based gravy.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Paneer (cottage cheese) ( पनीर ) , Fennel seeds (saunf) ( सौंफ )

Cuisine : Punjabi

Course : Main Course_Veg

Kadai Paneer

English: Cottage Cheese
A favourite with the vegetarians, this product made from milk is quite common, especially 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 Spicy Tofu, Paniphal Masaledar, Aaluchi Patal Bhaji, Kaikari Kuruma. Or try out these recipes from Punjabi Cuisine like Gajar Gobhi Shalgam Ka Saag, Pineapple Shikanji, Hare Pyaaz Aur Aloo Ka Parantha, Chicken Saag Keema.

Kadai Paneer Recipe Card

Kadai Paneer
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Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Kadai Paneer

  • Paneer (cottage cheese) 200 grams

  • Fennel seeds (saunf) 1 teaspoon

  • Cumin seeds 2 tablespoons

  • Coriander seeds 3 tablespoons

  • Black peppercorns 1/2 teaspoons

  • Kashmiri red chillies dried 4

  • Oil 2-3 tablespoons

  • Tomatoes chopped 6 medium

  • Kashmiri red chilli powder 1 teaspoon

  • Salt to taste

  • Ginger cut into juliennes 1 inch

  • Onion cut into cubes 1/2 medium

  • Green capsicum 1/2 medium

  • Tomato 1 medium

  • Garam masala powder 1 teaspoon

  • Dried fenugreek leaves (kasoori methi) 1 teaspoon

Method

Step 1

To make kadai powder, dry roast 2 red chillies, fennel seeds, 1 teaspoon cumin seeds, 2 tablespoons coriander seeds, peppercorns till fragrant. Cool and grind into a coarse powder.

Step 2

Heat oil in a non-stick pan. Add remaining cumin seeds and red chillies and sauté till seeds crackle.

Step 3

Add remaining coriander seeds, tomatoes, mix and sauté for 5-6 minutes or till tomatoes are pulpy.

Step 4

Cut cottage cheese into cubes.

Step 5

Add 1 tablespoon kadai powder and mix well. Add onion cubes and capsicum cubes.

Step 6

Cut tomato into cubes and add. Mix well and add cottage cheese cubes. Toss to mix and cook for a minute.

Step 7

Add garam masala powder, toss to mix and cook for ½ a minute. Add dried fenugreek leaves and toss to mix.

Step 8

Sprinkle 1 tablespoon kadai powder on top and serve hot.

How to make Kadai Paneer

Step 1

To make kadai powder, dry roast 2 red chillies, fennel seeds, 1 teaspoon cumin seeds, 2 tablespoons coriander seeds, peppercorns till fragrant. Cool and grind into a coarse powder.

Step 2

Heat oil in a non-stick pan. Add remaining cumin seeds and red chillies and sauté till seeds crackle.

Step 3

Add remaining coriander seeds, tomatoes, mix and sauté for 5-6 minutes or till tomatoes are pulpy.

Step 4

Cut cottage cheese into cubes.

Step 5

Add 1 tablespoon kadai powder and mix well. Add onion cubes and capsicum cubes.

Step 6

Cut tomato into cubes and add. Mix well and add cottage cheese cubes. Toss to mix and cook for a minute.

Step 7

Add garam masala powder, toss to mix and cook for ½ a minute. Add dried fenugreek leaves and toss to mix.

Step 8

Sprinkle 1 tablespoon kadai powder on top and serve hot.

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