Kadai Paneer. Kadai Paneer - paneer (Indian cottage cheese) and bell peppers cooked in a spicy masala. This restaurant style Kadai Paneer gets its unique flavor from freshly ground spices like coriander and red. Kadai paneer recipe - Indian cottage cheese (paneer) cooked in onion tomato gravy with homemade kadai masala & bell peppers.
Ingredients of Kadai Paneer
- It's 3-4 of Kashmiri red chillies.
- You need 250 gram of paneer.
- You need 1 tsp of coriander seeds.
- You need 1/2 cup of chopped onions.
- You need 5-6 of chopped tomatoes.
- It's 1 tsp of ginger garlic paste.
- It's 1 of capsicum thinly sliced.
- It's To taste of salt.
- You need 1/2 cup of water.
- You need 1/2 tsp of garam masala.
- You need 1/2 tsp of kasuri methi.
- Prepare as needed of oil.
- It's of coriander leaves for garnish.
Kadai paneer is one of the easiest paneer recipes I make. Learn how to make the easiest kadai paneer, with simple method. Kadai Paneer is a very simple and easy preparation of Paneer (Indian cottage cheese). This dish is prepared by saut??ing paneer cubes & capsicum in an onion tomato gravy flavored with special spice.
Kadai Paneer instructions
- Cut the paneer in cube shape..
- Grind the red chillies & coriander seeds.
- Take a pan,add2 tsp of oil in it,when it heatsup add chopped onions & saute them till they become brown in colour.
- Now add ginger garlic paste & saute for few sec then add chopped tomatoes & grinded masala & saute till it become a smooth paste..
- Add capsicum, water&saute for 5 min..
- Now add salt & garam masala & mix well..
- Add paneer & saute for few seconds.
- Garnish with kasuri methi & coriander leaves.
- Serve hot with naan or tandoori roti..
Kadai Paneer is a very simple and tasty dish make with Indian cottage cheese/paneer and capsicum. Kadhi Paneer is a great main dish for any special occasion. Kadhai Paneer is a great main dish for any special occasion. Paneer and colorful bell peppers are sauteed in spicy tomato gravy. Punjabi Style Paneer Recipe: Cottage cheese (paneer) pieces cooked in thick zingy gravy of hung curd, bay leaves and chillies while retaining the aroma of varied.