Sanjeev Kapoor

Home » Recipes » Kadai Paneer

Kadai Paneer

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

This is an exclusive website recipe.

Preparation Time : 11-15 minutes

Cooking time : 11-15 minutes

Servings : 4

Kadai Paneer

Main Ingredients

Paneer (cottage cheese), Fennel seeds (saunf)

Cuisine

Punjabi

Course

Main Course-Veg

Level Of Cooking

Medium

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Ingredients

  • 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.

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