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
- Prepare 250 gm of Paneer.
- It's of Onion 3 chopped.
- Prepare of Tomato 3 chopped.
- You need 1 of Capsicum.
- Prepare 2 of Cardamom.
- It's 2 tbs of Ginger garlic pest.
- You need 1 inch of Cinnamon.
- Prepare 2 of Red chilies.
- Prepare of Tejpstta2.
- It's 2 tbs of Kitchen kin.
- You need of Dry masala haldi.
- Prepare 2 tbs of Dhaniya powder.
- Prepare 1/2 tbs of Garam masala.
- Prepare of Coriander chopped.
- Prepare of Jeera.
- It's 1 cup of Milk.
- Prepare of Oil.
- You need of Salt.
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
- Kadai me oil Garam karege jeera cardamom Cinnamon add karege ab ginger garlic pest add karege bhunege fir chopped onion add karege cook karege.
- Ab tomato add karege bhunege sare dry masale add Kar ke bhunege.
- Fir capsicum add karege 1 cup milk add karege.
- Ache se milakar cook karenge last me paneer cut kar fry kar ke add karenge..
- Salt add karenge cover karke cook karege.
- Last me kasuri methi chopped coriander add karege gas off Kar dege.
- Ready to serve with parathA naan.
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.