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Kadhai Paneer

4 servings
20 Minutes to prepare
45 Minutes to cook

INGREDIENTS

  • 1. paneer (cottage cheese) 1 1/2 cups
  • 2. Oil for deep-frying 2 cups
  • 3. oil 1 tbsp
  • 4. finely chopped onions 1/2 cups
  • 5. recipe basic kadhai gravy 1 cups
  • 6. coriander-cumin seeds (dhania-jeera) powder 1 tsp
  • 7. Eastern turmeric powder (haldi) 1/4 tsp
  • 8. Eastern chilli powder 1 tsp
  • 9. Eastern garam masala 1/2 tsp
  • 10. dried fenugreek leaves (kasuri methi) 1/4 tsp
  • 11. sliced capsicum 1/2 cups
  • 12. sugar 1 pinch
  • 13. fresh cream 1/2 cups
  • 14. Fresh coriander leaves to Garnish 1 sprig
  • 15. Salt to taste 1 pinch

PREPARATION

1. Heat the oil in a kadhai and deep-fry the paneer pieces till they turn light brown in colour

2. Drain on absorbent paper and place in lukewarm water for 10 minutes

3. Heat the oil in a kadhai, add the onions and sauté on a medium flame till they turn translucent for approx

4. 3 to 4 minutes

5. Add the kadhai gravy, coriander-cumin seeds powder, chilli powder, turmeric powder, garam masala, dried fenugreek leaves and sauté on a medium flame for another minute

6. Add the capsicum, 1 cup water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring once in between

7. Add the paneer, salt and cook on a slow flame for another 2 to 3 minutes

8. Add the cream, mix well and serve hot garnished with coriander

9. Best served with Indian breads like Naan and Chappati

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