Monday, 25 May 2015

Kadai Paneer-Restaurant Style Kadhai Paneer

Preparation time-45 minutes
Serving-5

Ingredients:
  • Paneer (cut into cubes)-200 gm
  • Onion (Chopped in square shape)-2
  • Green pepper(Chopped in square shape)-1
  • Green chilli(slit)-3
  • Chopped onion-2
  • Chopped tomato-1
  • Garlic cloves(peeled)-10 to 12
  • Chopped ginger-1 inch
  • Cumin seeds-1 tbsp
  • Coriander seeds-1 tbsp
  • Fennel seeds-1 tsp
  • Whole Black pepper-1 tsp
  • Turmeric powder-1/2 tsp
  • Red chilli powder-1 tsp
  • Garam masala powder-1 tsp
  • Fresh cream-2 tbsp
  • Cooking oil-3 tbsp
  • Salt to taste
  • Chopped coriander leaves
Method:
  • Heat a non-stick pan, roast all the whole spices on low flame for 2 minutes.
  • Turn off the flame when the spices starts to change the colour, let the spices cool down little bit.
  • Put it into the blending jar, grind it into powder and keep it aside.
  • Heat a pan, add cooking oil and let the oil heat.
  • Add chopped garlic and ginger and fry it for few seconds.
  • Add chopped onion, fry the onions on medium flame till it turns little soft.
  • Add chopped tomato and fry the tomato till it turns soft, add little salt to cook the tomato faster.
  • Turn off the flame and let it cool down completely.
  • Put it into the blending jar and blend it into paste (do not add water).
  • Heat the same pan, add oil and let it heat.
  • Add green chill, onions(chopped  in square shape), capsicum (chopped  in square shape) into the hot oil.
  • Fry the chopped onions and chopped capsicums on high flame for a minute.
  • Simmer the flame to medium, add red chilli powder and turmeric powder into the hot oil.
  • Add the prepared masala paste, fry the masala for a minute on medium flame.
  • Add the roasted masala powder, mix it and fry it for another minute.
  • Add cream (whisk it before use) and mix it properly into the fried masala paste.
  • Add 1/2 glass of water and stir it properly.
  • Add paneer and salt to taste(we already used little salt at the time of onion, tomato fry).
  • Add garam masala powder, mix it and cook it for 2 minutes on low flame.
  • Add chopped coriander leaves and turn off the flame.
  • Garnish with coriander leaves and fresh cream and ready to serve.

5 comments:

  1. Madam very inspiring to try at home. But when to we add the panner neither in the receipe nor in the video you have mentioned about when to add the panner. Should we fry the panner?

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  2. Very simple & easy demonstration so want to try it at home. When do we add the panner? Should we fry it? Neither in the receipe nor in the video you have mentioned about this

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  3. Hi, thank you for watching my recipe :)...I have mentioned it in the written recipe, look at 4th line from the bottom...I did not fry paneer in my recipe but you may shallow fry it if you like fried paneer.
    In my recipe, I added paneer after water starts boiling.

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