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Kadai Paneer Recipe
| Preparation Time | |
|---|---|
| Difficulty | Easy |
| Occasion | Dinner Party |
| Recipe Type | Curry |
| Cuisine | South Indian |
This dish of cubed paneer combined with a spicy kadhai gravy! the aroma of spices cooking in simmering tomatoes is an unmistakeable signature of this dish!
Ingredients
| Ingredient | Quantity | Calories | Fat | Cholestrol |
|---|---|---|---|---|
Paneer |
400 gram | 1608 | 132 | 4 |
Coriander Seeds |
1 tablespoon | 36 | 2.16 | |
Fenugreek Seed |
0.25 teaspoon | 0.65 | 0.01 | |
Dry red chili |
1 nos | 7.49 | 0.38 | |
Cumin Seed |
0.5 teaspoon | 3.8 | 0.21 | |
Black Peppercorns |
0.25 teaspoon | 5 | ||
Oil |
1 tablespoon | 241.92 | 34 | 0 |
Onion |
1 nos | 28 | 0.07 | |
| 1930.86 | 168.83 | 4 | ||
Preparation Method
- 1 Put the whole spices (Coriander Seedss seeds, Cumin Seed, Peppercorn, Dry red chili, Fenugreek Seed) in a skillet, turn the heat on med to low and dry roast Till you get an distinct aroma.
- 2 Transfer to a bowl and allow it to cool down.
- 3 Once it has cooled down, coarsely grind the roasted spices.
- 4 Meanwhile, heat the Oil in a medium skillet on medium heat.
- 5 Once the Oil is hot, add in the Onion and cook Till they turn translucent.
- 6 Add in the Garlic, green Chilieses, Tomatos, Ground Spices and Salt.
- 7 Mix well and cook uncovered for about 5 minutes.
- 8 Add in the Paneer, mix and cover and cook Till the moisture has been soaked in by the Paneer.
- 9 Stir in between to make sure it does not burn.
- 10 Once done, remove cover, turn off the flame and garnish with Cilantro.
- 11 Serve hot with chapatis, naans, tandoori rotis.
