Kadai Paneer (paneer And Capsicum In Spicy Gravy)
A famous restaurant dish which 80% of the vegetarians order when eating out. This is my take on the very popular and delicious Kadai Paneer. Its close to restaurant style
Serves:
4
Preparation Time:
15 Mins
Cooking Time:
25 mins
Ingredients:
500gms Paneer
8 tomatoes chopped
1 Inch Ginger Peeled and julienned
1 Inch ginger finely chopped
About 9 cloves of garlic finely chopped
3 Green capsicums cubed
8 Kashmiri Red chilies
1 Tbsp kasturi methi
2 Tsp Coriander seeds
1/2 Tsp black pepper
1 Tsp cumin seeds
Oil for cooking
2 Onions finely chopped
1tsp sugar
Salt to taste
1 Tsp full fat cream
1/2 tsp turmeric powder
1 Tbsp chopped coriander
Directions:
In a pan, dry roast coriander seeds, red chilies, pepper and cumin seeds. Once the masalas start smoking and turn slight brown add kasturi Methi, remove from heat and grind into a coarse powder. Set Aside
In a kadai or wok heat oil about 5 tbsp. Add onions and fry till soft, add chopped garlic, ginger and saute
Add tomatoes, turmeric, salt and the ground masala powder. Saute for 10 minutes. Add half of the chopped capsicum.
Cover and Cook till the all ingredients are mixed and cooked well. Try and flame them if possible
Add sugar, remaining capsicum and paneer, cook for 10 minutes. Finally remove from heat add in the cream and mix well. Garnish with julienned ginger and chopped coriander
Serve hot with Naan or rice
Footnotes:
You may increase the quantity of cream for a richer finish
Milk is also a good substitute for cream and helps in thickening the gravy
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