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Kadai Paneer

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If you ask me the most comfortable and frequently used equipment in my kitchen, my answer would be the kadai. It can be easily handled and helps for cooking recipes quickly and evenly. Wait! you aren’t familiar with the name ‘Kadai’? Go ahead to know about it.

Kadai/kadhai/karahi is nothing but a thick, deep, bowl shaped
cooking pan with two curved handles, which is widely used in Indian
cookery. It is made up of cast iron. Few traditional recipes like Kadai chicken, Kadai Paneer and Kadai Vegetables take the name from the kadai as the recipes were cooked in it. The kadai
cooking is quick as there is no water used in it.  Because of this, the
kadai recipes are mostly dry but sometimes it is cooked in tomato based
gravy.

Since a long time, dishes prepared in this way are served in a
miniature kadai/karahi with hot coal underneath it. This symbolically
represents that the dish is fresh from kadai. Also it is important that
one need to consume the dish immediately to enjoy its complete taste.

(Info from book, Prasad-Cooking with Indian Masters)

Here, I am blogging my version of Kadai Paneer which I love to have anytime a day.


Basic Information:

Preparation Time: 15 minutes

Cooking Time: 30 minutes
Serves: 3


Ingredients:

Paneer cubes – 1 and 1/2 cups

Capsicum – 1 cup, cubed, any colour

Onion – 1 no, medium size, finely chopped

Tomato – 1 no, large size,

Ginger garlic paste – 2 teaspoons

Red chilli powder – 1 teaspoon

Coriander powder – 2 teaspoon

Turmeric powder – a pinch

Garam masala – a pinch

Salt – to taste

Cumin seeds – 1/2 teaspoon

Dry fenugreek leaves/ kasoori methi – a big pinch

Oil – 1 tablespoon

Method:

1) Blend tomato with red chilli
powder and coriander powder. Keep this paste aside. Using roasted
coriander seeds instead of coriander powder will give best results.

2) In a wok, heat 1/2 tablespoon of oil and fry paneer till all the sides are golden brown. Transfer them to a plate.

3) In the same pan, add remaining oil. When the oil is hot, take cumin
seeds and crush these seeds with your palm and add them to the hot oil.
Allow the seeds to crackle and burst.

4) Add onions and fry till they are soft and translucent.

5) Add ginger garlic paste and fry for a minute.

6) Add the tomato paste (as said in step 1) along with salt, garam masala and turmeric
powder. Cook the sauce till the raw smell of tomato disappears. When it
starts to thicken, you can see the oil separating from the dish on the
walls of wok.

7) Now, add the cubed capsicums and paneer. Mix well.

8) Cook for 5-7 minutes by stirring occasionally. Make sure to avoid burning the sauce.

9)
Crush kasoori methi with your palm and add them to the gravy. Mix well
and cook for another 3-4 minutes. Ensure that capsicums are crisp so as
to retain its shape without changing colour. Taste and adjust the spice level.

10) Garnish with coriander and serve hot with roti. We usually have it with a spicy roti.

Note:

1) To get a gravy kind of kadai paneer, increase the tomato quantity.

2)
I usually fry capsicum by adding them when paneer turns slightly brown
colour(mostly at the end of frying paneer) and toss them for two
minutes. This helps to maintain a crispy and shiny capsicums for the recipe. If you do so, reduce the cooking time after adding to the tomato sauce/gravy.

I’m linking this recipe to Srivalli’s Blogging Marathon #12 under the theme of paneer. Check out what others are cooking by clicking it here.

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Comments

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Unknown

lovel the rich and delicious colors of this – supero super 🙂

divya

wow… paneer look fabulous… beautiful presentation…

Hamaree Rasoi

Thanks a lot for sharing the recipe of kadai paneer in a step by step method. Looks simply delicious and mouthwatering.

Deepa
Hamaree Rasoi

Roshu

Awesome presentation….super color

Nalini's Kitchen

Delicious kadai paneer,looks gorgeous…….

Manju @ Manjus Eating Delights

great recipe. Would love to give this a try!!

Regards,
Manju

Ansh

Beautiful Pictures ! and Love that lil kadai 🙂

Loved the step by step description with pictures!

Santosh Bangar

looking inviting

Aarthi

Awesome recipe…truly Delicious..Bookmarked

Aarthi
yummytummy-aarthi.blogspot.com/

Unknown

samepinch I too posted kadai paneer recipe yours looks so bright and color full. My recipe is little different then yours check it out….

Lifewithspices

Beautiful mouth watering clicks .. cant take my eyes off it makes me drool..

Biny's Recipes

looks perfect and delicious….

HemasAdugemane

That's a great way of presenting. Nice Paneer recipe.

Priya Sreeram

lovely dish uma !

Priya Suresh

Mouthwatering here, wat a terrific and super tempting dish..

Faseela

wow……very lovely preperation….superb

Prathima Rao

The masala has got the perfect color & looks super tasty!!
Prathima Rao
Prats Corner

Unknown

Wow looks delicious

Jeyashris Kitchen

loved ur version of kadai paneer and the clciks are pretty

Ramya

lovely and colourful recipe..im ready for anything with Paneer

Sensible Vegetarian

I love kadai paneer and frying with paneer the capsicum is a nice tip. Will try next time, when I make this superb looking dish.

Kalyani

looks delicious and lovely combo ……

Julie

Lovely combo with parathas..n as always lovely tempting presentation!!

Erivum Puliyum

Torviewtoronto

colorful looks wonderful

Suma Gandlur

Love the paneer dish with that stack of rotis.

Neha

very yummy looking paneer…

Sangeetha M

kadai paneer looks so yum…nice recipe Uma !!

Spicy Treats
OnGoing Event ~ Dish It Out-Brinjal n Garlic

jaya's recipes

looks lovely!

Deeps @ Naughty Curry

yum! this looks so restaurant-style… beautiful pic 🙂

Nisa Homey

I agree to the above comment….so restaurant style….love to have them with roti…yum

Anonymous

nice recipe… how to clean aluminium kadhai burns?