Saturday, July 16, 2011

kadai paneer

           Dear friends, Thanks for your continued support. I just returned back after my vacation in India. While in India, I had a chance to learn and improvise my style and hope to share with them in the coming blogs.

I always enjoyed the taste of kadai paneer in Indian cuisines. Today, I wanted to bring the flavors of this dish to my kitchen. Several people think kadai paneer is a dry form of paneer butter masala, but I respectfully disagree. I would love to hear your comments on this.

So here I present my first recipe after my three month hiatus.

Preparation time: 30 minutes
Serves up to 3 people


150 grams of paneer
1 green bell pepper/ capsicum
1 onion
1 small cup of canned tomato sauce
2 green chillies
1 tbsp of minced ginger
pinch of turmeric
1 tsp of red chilly powder
1 tbsp of coriander powder
1/2 tsp of cumin powder
pinch of dried fenugreek leaves( kasoori methi)
1 1/2 tbsp of butter
salt as required


1.Cut the onion, capsicum and paneer in to small cubes. Heat 1/2 tbsp of butter in the skillet and add onions. Saute till the onion becomes translucent. Transfer to a plate. 
2.Then add the capsicum to the skillet and saute for 3-4 minutes and transfer to a plate. Follow this procedure to maintain the crunchiness of the vegetables.
3.Heat remaining butter in the skillet and add the tomato sauce. As the moisture evaporates, add a tbsp of water. Then add the spices(turmeric, red chilly powder, coriander powder, cumin powder and salt). Now add the onion and capsicum and saute well for 5 minutes. 
4.Check whether the raw smell of the tomato disappears. Add the pinch of dried fenugreek powder. Now add the fresh paneer and saute for a minute.
5.Kadai paneer is ready. Serve with roti/naan. 

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