Kadai Paneer is a popular side dish from North Indian cuisine. It pairs well with roti, naan, phulka or chapati.
Course Main Course, Side Dish
Cuisine Indian, north indian
Keyword kadai paneer recipe, north indian sabzi, paneer recipes, semi dry sabzi, side dish for roti
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 6people
Author Jayashree
Ingredients
200gramspaneer
2tablespoonoil
2sticks of one inch cinnamon
2cloves
2bay leaf
2red chillies broken into half
2tablespooncoriander seed
1large onion
10clovesgarlic
2piecesof ginger
1teaspooncoriander powder
1/2teaspoonturmeric powder
1teaspoonred chilli powder
2capsicum
5 tomato
salt to taste
Instructions
Dry roast the coriander seed and grind it coarsely.
Grind ginger and garlic to a paste.
Cut onion and tomato finely.
Heat oil in a pan, add cinnamon, cloves, red chillies and half the quantity of coriander seed powder. Saute for sometime.
Add onion pieces and saute for a minute. Put ginger garlic paste and saute it for sometime. Put the capsicum pieces into it and let them cook for a while
Put coriander powder, chilli powder, turmeric powder and mix them well.
Add tomato and salt. Mix and let them cook until they are mushy and the oil separates.
Keep the paneer ready to use by thawing them in warm water and cutting into small pieces.
Put the paneer pieces and half a cup of water to it.
Let cook for sometime. Garnish with coriander powder.
Kadai Paneer is ready to serve.
Notes
You may add a few fried cashew pieces.
Paneer dishes should be consumed soon after preparation.