Kadai Paneer

I love using paneer in my cooking and have shared several paneer recipes on Rathika’s Nest over time. Today, I intend to share the recipe of a spicy paneer dish that goes well with roti, chapatti, paratha or naan. Here we go!

Ingredients:

Paneer or cottage cheese – 200 gms, cut into cubes

Oil – 1 tablespoon

Jeera or cumin seeds – 1 teaspoon

Pepper corns – 1½ teaspoon

Cardamom – 3 no

Capsicum – medium sized, deseeded, cut into cubes

Tomato – 3 no, chopped

Onion – 3 no, sliced

Kasuri methi or dried fenugreek leaves – 1 tablespoon

Salt – to taste

Ginger – 1” piece, grated

To be made into a paste:

Thick curds – 2 tablespoons

Kashmiri chili powder – 1 teaspoon

Coriander powder – 1 tablespoon

Garam masala – 1 teaspoon

Method: Heat oil in a kadai or wok. Add cumin seeds, cardamom and pepper corns. Sauté till cumin seeds crackle; add onion slices and fry till they become transparent. Add in tomato, capsicum and required salt. Mix well. Cook on low flame till the vegetables are done. Add the masala paste and blend together. Cover and cook on low flame till oil separates. Now add kasuri methi, grated ginger and paneer pieces. Mix well and simmer for 3 to 5 minutes. Serve hot with roti or chapatti.

Note: You can also make kadai paneer as a gravy dish. Just add in 100 ml of water, after adding paneer pieces. Mix well and bring it to boil. Your gravy is ready!

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