Thursday, April 06, 2017

Kadai Paneer Dry Recipe | Spicy Kadai Paneer | Dry Kadai Paneer | Restaurant Style Kadai Paneer

I am not a crazy fan of Paneer, I can have it once in a while. I always make paneer butter masala whenever I have paneer at home. Even Jany and Happy don't show much interest in paneer. I try new paneer recipes, just for the sake of the blog. However, after trying Paneer 65 and Kadai Paneer, I started liking Paneer. I am planning to try more recipes in the future. I always use homemade paneer for my recipes and this Kadai paneer goes very well with Roti or Pulao. Let us move on to the recipe and do check out my Chilli Paneer Dry and Mattar Paneer.

Ingredients:
Paneer - 200 grams 
Onion - 1(chopped finely) 
Tomato - 2 
Capsicum - 1(medium sized) 
Garam Masala powder - 1/2 tsp 
Dry Kasthuri Methi - 1 tsp(dry fenugreek leaves) 
Oil - 2 tblsp 
Salt - as required 
Coriander leaves - 2 tsp(To Garnish) 
To Grind: 
Coriander Seeds - 1 tblsp
Kashmiri Chilli - 3 to 4
Method:
1. If the paneer is in the refrigerator, then soak the panner in hot water for few mins to make it soft. Meanwhile, dry roast the items under 'To Grind' until nice aroma comes.
2. Then grind the roasted items to a smooth powder. Chop the onion and tomato finely. Get ready with the ginger garlic paste and cube the capsicum.
3. In a pan, add the oil and saute the onion till it turns translucent. Then add the ginger garlic paste and the chopped tomato. When the onion and tomato is mashed up completely, add the prepared masala powder.
4. Mix it all together and add the cubed capsicum. Saute it for 3 to 4 minutes and add 1/4 cup of water. Allow the capsicum to cook for few minutes and then add the garam masala. Add the required salt and mix it all together.  
5. When the raw smell of the masala leaves, add the cubed paneer pieces. Carefully coat the paneer cubes with the masala and finally, add the crushed kasthuri methi. After 3 to 4 minutes, switch off the flame.
Garnish with chopped coriander leaves and serve it hot with Roti or Pulao. I followed the recipe from here.
Points to remember:
  • Roasting the coriander seeds and dry chilli is optional. However, roasting makes the grinding process easy.
  • Adjust the spiciness as per your preference. You can add two green chillies while sauteing the onion.
  • Chopping the onion and tomato very finely makes the preparation process easy. You can also crush it using mortar and pestle.
Warm Regards,
Happy's Cook - Divya

1 comment :

  1. Priya @asmallbite
    My all time favourite,you tempted me to try this soon...

    ReplyDelete

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