Recipe – Kadai Paneer / Paneer Curry

Aviary Photo_131555128229070071Prep Time: 5 minutes

Cook Time: 25 minutes

Serves: 2

Ingredients

  • Paneers cubes: 1 cup or approx. 250 gm
  • Onion: 1 medium sized, chopped
  • Tomato: 3 medium sized, chopped
  • Green Bell Pepper: 1 medium sized, chopped
  • Ginger: finely chopped, 1 Teaspoon
  • Garlic: Finely Chopped, 1 Teaspoon
  • Green Chili: Finely chopped, 1 Teaspoon
  • Dried Red Chili: 1
  • Fresh milk cream: 1 Tablespoon
  • Oil /butter: 2 Tablespoon
  • Cashew: 10-12
  • Clove (Laung): 1
  • Cardamom(Elaichi): 1
  • Fennel Seeds(Saunf): 1 Teaspoon
  • Sesame seeds (White till): ½ tablespoon
  • Salt: 2 Teaspoon or to taste
  • Turmeric powder: ½ teaspoon
  • Black Pepper powder: 1 Teaspoon
  • Red chili powder: ½ teaspoon
  • Garam Masala: ½ teaspoon
  • Cinnamon Powder: ¼ Teaspoon
  • Honey or Sugar: 1 Teaspoon (Optional)
  • Water: as required

Method

  • Cut the paneer into 1-inch cubes pieces.
  • Heat 1 ½ tablespoon oil / butter in a pan.
  • Roast the cashew till light brown and take them out.
  • In the same pan, add the paneer cubes. Sauté for 3 minutes or until light brown and take them out.
  • In the remaining oil, add clove and cardamom. Saute for 1 minute.
  • Add onion, ginger and garlic. Saute for 3 minutes or till onions are light brown.
  • Add tomato, green chili and bell pepper. Saute for 3 minutes or till tomatoes are soft and mushy.
  • Turn off the heat.
  • Let it cool for 5 minutes.
  • Blend this onion-tomato mix with roasted cashews and sesame seeds to smooth paste.
  • Add ½ tablespoon oil in a pan, add fennel seeds.
  • Add the blended puree, fresh milk cream, salt, turmeric powder, black pepper powder, red chili powder, cinnamon powder, garam masala and honey. Stir well.
  • Add 1 cup of water, cover the pan and let it boil for 4-5 minutes.
  • Remove the cover. Add the paneer cubes.
  • Mix gently and cover the pan for 2 minutes.
  • Turn off the heat.

Cook’s Note

  • Do not add water, if you like it without gravy.
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