Kadhai Paneer
November 30th, 2008 filed under Gravy / Sauces, Paneer (Indian Cheese)
Kadhi Paneer is a great main dish for any special occasion. Paneer and colorful bell peppers are sauteed in spicy tomato gravy.
Recipe serves 4.
Ingredients:
- 1/2 pound paneer
- 1 medium red bell pepper (shimla mirch, capsicum)
- 1 medium green bell pepper (shimla mirch, capsicum)
- 3 tablespoons oil
- 3 medium tomatoes
- About 1/4 inch piece of ginger
- 1 green chili
- Pinch of asafetida (hing)
- 1 teaspoon cumin seed (jeera)
- 1 and 1/2 tablespoons coriander powder (dhania)
- 1/2 teaspoon turmeric (haldi)
- 1/2 teaspoon cayenne pepper
- 2 tablespoons chopped fenugreek leaves (methi) or dry fenugreek leaves (kastoori methi)
- 3/4 teaspoon salt, adjust to taste
Method:
- Cut paneer and bell peppers into ½ inch cubes.
- Blend the tomatoes, ginger, and green chili to make a puree.
- Heat the oil in frying pan on medium heat and stir fry paneer for about 2 minutes – take them out before paneer starts changing color.
- Next stir-fry bell pepper until they are tender. Do not over cook the bell pepper. Take them out and drain on a paper towel.
- Using the same frying pan, Test the oil by adding one cumin seed to the oil; if seed cracks right away oil is ready.
- Add the asafetida and cumin seeds.
- After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, fenugreek leaves and cayenne pepper.
- Cook for about 4 minutes on medium heat.
- Tomato mixture will reduce to about half in volume.
- Add about 2 spoons of water, and the salt.
- Wait till gravy comes to boil add paneer and bell pepper and let it simmer for about five minutes on low medium heat.
- Now it is ready to serve.
Awesome. Thank you so much for such a simple and wonderful recipe. Full house was smelling of Kadai paneer and it was so tasty.
Dearest Manjula Aunty,
Thankyou so very much for your wonderful recipes and showing the correct techniques. I’m a busy college student and this has helped me immensely, and has encouraged me to stay vegetarian.
Sending you all me best wishes and love!
You are not only a great cook but a good person too
Thanks for sharing all your knowledge with us.
anty i loved this recipe altough i m 13 years old but i love to make food and this recipe is awesome i m surely going to make this thanks allot ..
love your recipes
This recipe is awesome! After finding an economical source for paneer I cant eat enough of the stuff. Dont know if fenugreek powder is a good sub, but i used it and it sure tastes good! Thanks for your site.
Dear mrs. Manjula, thank you very much for all your interesting recepies. I really enjoy receiving every now and than a new one. But the problem I have, it’s really difficult to get the right ingredients in this area. What can I f.i. use instead of the fenugreek leaves? I was able to buy the seeds but not the leaves. Can I use these seeds instead? Thank you for your answer already.
Have a pleasant day, Alexandra
Alexandra
cook without fenugreek leaves,
Alexandra, if you have the seeds you can plant several of them in some soil either in the garden during the summer or in a planting pot inside and grow your own fenugreek plant. When it matures, you can snip off the leaves and use them in cooking. Google “growing fenugreek” and you can find more advice on growing it.
i love your rasmalia recipe it was really tasty
Thank you a lot Manjula for share your recipe.
Love you.
Zuly