Recipe: Perfect Kadai Paneer(Tangy twist)

Delicious, fresh and tasty.

Kadai Paneer(Tangy twist). Kadai Paneer Recipe with step by step photos. Kadai Paneer is a semi dry curry made with cottage cheese, bell peppers and indian spices. This curry is slightly spicy and tangy than the version of dry kadai paneer which I have shared above.

Kadai Paneer(Tangy twist)

In every restaurant menu card Kadai Paneer is on the top as it is very popular and very known dish at the same time. It tastes very delicious and very easy to make. But a twist is that I am going to made it by adding Kalonji Seeds into it. You can cook Kadai Paneer(Tangy twist) using 15 ingredients and 10 steps. Here is how you cook that.

Ingredients of Kadai Paneer(Tangy twist)

  1. Prepare 200 gm of paneer.
  2. Prepare 2 of big sized capsicum.
  3. Prepare 2 of chopped onion.
  4. Prepare 2 of chopped tomatoes.
  5. It's 1 of small piece of ginger.
  6. Prepare Half of teaspoon jeera.
  7. It's 2 tea spoon of dhaniya powder.
  8. Prepare Half of teaspoon turmeric powder.
  9. Prepare Half of teaspoon red chilli powder.
  10. Prepare leaves of Chopped green coriander.
  11. It's to taste of Salt.
  12. It's 1 tea spoon of schezwan chutney.
  13. It's 2 tea spoon of red chilli sauce.
  14. You need 1 of and half teaspoon vinegar or 2 lemon juice.
  15. It's Pinch of sugar.

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 chilies! Enjoy it with naan or paratha. Paneer is one of my husband's favorite vegetable.

Kadai Paneer(Tangy twist) instructions

  1. Cut capsicum and paneer into slices.
  2. Make coarse puree of tomatoes, onion, ginger.
  3. Take oil in kadai, add jeera and chopped onion saute till golden brown.
  4. Add puree, hing, dhaniya powder, turmeric powder, red chilli powder,salt, red chilli sauce and schezwan chutney mix well.
  5. Add capsicum and cover it for 10 minutes.
  6. Add paneer and mix well.
  7. Again cover for 10 minutes or till capsicum becomes soft.
  8. Add vinegar or lemon juice and mix well.
  9. Garnish with green coriander leaves.
  10. Kadai paneer ready to eat.

Cut paneer and bell peppers into ?? inch cubes. Blend the tomatoes, ginger, and green chili to make a puree. Next stir-fry bell pepper until they are tender. Just like saag paneer, there are plenty of big, soft chunks of cheese ??? but there are also little pockets of half-melted feta running through the gravy. This genius swap goes way beyond saag paneer.