Thursday, August 30, 2012

Kadai Paneer

For a person who wasn't fond of paneer much, the last one year has made such a big change. If I go too long without having paneer curry, I start longing and dreaming for it. But considering the heavy fat content in it, we have to restrict ourselves to only once a month or so.  Kadai Paneer is one of my favorite among the various paneer dishes, I think the mix of freshly grounded spice, capsicum and paneer just sing along so well. I am sharing a quick version of kadai Paneer today, there are a couple of more elaborate methods to make this -- I shall reserve that for another time. :)

Kadai Paneer


Serves - 3
Spice Level - Moderately spicy
Prep time - 15 min
Cook time - 10 min

Paneer -  150 gm , cubed
Onion - 1 sliced thinly
Tomatoes - 1 1/2 [to grind] , 1 chopped well
Capsicum - 1 chopped into medium sized pieces
Coriander seeds - 2 tsp
Dry Red chilli - 1
Green chilli - 1
Cashews - 5-6
Garam Masala - 1 Tsp
Kasoori Methi - 1 Tsp
Red chilli powder - 1 tsp
Oil - 3 Tbsp
Water - 1/3 cup
Fresh Cream - 3 Tbsp [optional] .

How do you do it

Dry roast the coriander seeds and red chilli for a minute or two in low flame until you get a good aroma and grind it into a coarse powder. Take 1 1/2 tomatoes, green chilli , cashews and grind along with this coarse powder to form a puree . Keep aside.

Heat a pan, add a tbsp of oil. Arrange the cubed paneer pieces on the pan and let it roast until it starts to brown, flip the paneer cubes to slightly brown the other side too. Transfer the pieces to a tissue paper, and pat it with another tissue paper to remove the oil. Now put these paneer pieces in about a cup of lukewarm water for 15 minutes [This is done to keep the paneer pieces soft yet firm] . Drain again and remove water with tissue paper and keep aside. We saute the paneer pieces to firm them up and make sure they don't get squashed when finally added into the curry. [This step is optional, you may add in fresh paneer if you like it that way].

Now in the same pan, add 2 Tbsp oil. Add onions , saute till translucent. Add the chopped tomato , little salt and cook till tomatoes become soft . Now add the puree made initially and let it cook for 1-2 minutes. Add in the chilli powder, garam masala,kasoori methi and mix well with puree. Add 1/3 cup water , add the capsicum too now. Let the capsicum cook in the gravy for 2-3 minutes, let it be crunchy. Simmer flame and you can add a few tbsp of cream at this stage for a richer texture and taste, I dint use it though. Add remaining salt and when the gravy starts to thicken ,add paneer pieces and  wrap well with the gravy. Let it cook for a couple of more minutes.Switch off flame.

Serve with pulkas and some lassi on the side. Makes for a delicious dinner. :)

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11 Yummmm:

Meena B August 30, 2012 at 3:52 AM  

delicious kadhai paneer swetha

i always wondered why fry and and then soak in water and u have given perfect reason

no wonder my paneer always vanishes in gravy coz i dont do this

thanks for great tip

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PS August 30, 2012 at 10:25 AM  

You got an amazing blog! :) I am going to heavily rely on it for my post wedding days :)

Julie August 30, 2012 at 11:53 AM  

Very yummy & delicious paneer!! August 31, 2012 at 4:31 AM  

Nice tip on keeping the paneer soft and firm, tastes so much better!

Swetha August 31, 2012 at 9:06 AM  

hey souju thanks a lot :). Hope its of good use to you soon!! :)

Swetha August 31, 2012 at 9:06 AM  

thanks all! Your comments keep me going! :)

Ramya Jayaraman May 14, 2013 at 11:11 AM  

Wow yummy i am going to try it tonight, i am a fan of your recipies, i tried your baby potato biriyani and it came out awesome....keep posting more :-)

Swetha Sree May 14, 2013 at 11:35 AM  

@ramya - thanks a lot for the feedback. hope you like kaai paneer too. :)

Rajesh Kumar May 15, 2015 at 2:16 AM  

This recipe sounds rich and delicious.. Very well made Fabulous recipe. Looks so so so yummy!
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Dhiraj Kumar September 11, 2015 at 2:04 AM  

Lots of great looking dishes here! I can't keep up with all the dishes I want to make...there's always so many good ones :)
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