Kadai Paneer Gravy Recipe | Indian Paneer Recipes

Lately I found out that there were increasing hits for my moist chocolate cake with no egg and butter eventhough it was posted long back. Felt even happy when I saw it in google search results so this and few reader requests made me to again make the cake, and update it this time with stepwise too. I made this cake yest for updating it in my old post and also using it for trying out black forest trifle.

Coming to todays post : I am fond of trying out new paneer dishes because I'm bored of trying the same PB masala. So googled to find out other paneer recipes and this kadai paneer caught my eye, and set out to try it. It turned out to be a hit at home. Paneer cooked in tomato coriander sauce simmed in a kadai - do u need any other tempting description?! :)

Ingredients:

• Paneer - 1 packet cubed [It comes to 1 cup approximately]
• Capsicum - 1 chopped
• Onion - 1 chopped finely
• Jeera - 1 tsp
• Red chilli powder - 1 tsp
• Turmeric powder - a pinch
• Garam masala powder - 1 tsp
• Ginger garlic paste - 1 tbsp
• Kasuri methi / dried fenugreek leaves - 1 tbsp
• Oil - 2 tsp
• Red Chillies - 1
• Coriander leaves - to garnish
• Salt to taste

For grinding:

• Tomatoes - 2
• Coriander seeds - 1.5 tsp
• Red Chillies - 1

Method:

1. Dry roast coriander seeds and red chillies one by one seperately and grind it with tomato to a fine paste.



2. Heat half a tsp of oil, add cubed paneer and toast it for 2mins. Dont let it brown then transfer the toasted paneer in hot water for 5mins, drain and keep aside



3. Heat remaining oil in a kadai, add jeera allow it to crackle then add red chillies and fry for a minute. Add onions, ginger garlic paste and saute till raw smell leaves and onions turn slightly browned.



4. Then add the ground tomato paste and fry for 3-4mins till raw smell leaves. Sprinkle little water if its very thick. Then add the chilli, turmeric and garam masala powder, mix well and fry for few mins.



5. Next add the capsicum and saute till its cooked but retain its crunchiness dont let it become soft.



6. Add kasoori methi and salt to taste. Finally add the cubed paneer and mix gently until well combined. Simmer for 3 mins so that the paneer get nicely blended with the gravy. Switch off , Garnish with coriander leaves and serve hot with rotis/chapatis.

My Notes:

• After toasting the paneer, transfer to hot water and take it out within 5mins and drain it else the paneer would become rubbery.



• Dont skip the kasoori methi as it gives a nice and unique flavour to the gravy.

Happy Weekend and Week ahead!!