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Easy Kadai Paneer Recipe - Spicy Paneer Curry with Thick Gravy
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Home >> Curries >> Kadai Paneer
Kadai Paneer Recipe (with Step by Step Photos) by Foram (1 Review) Curries, North Indian, Paneer, Punjabi
Rate This Recipe
Kadai paneer, a mouthwatering combination of paneer, capsicum, tomato, onion and traditional Indian spices cooked in ghee, is one of the most popular curry recipes of Indian and Punjabi cuisine. It is a main course curry recipe and generally served with Indian breads like roti, naan, kulcha, paratha, etc. Due to its exotic taste and looks, it generally finds its way into the menu of important functions like marriage. Learn how to make it in minutes with this recipe.
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With Step by Step Photos
Kadai Paneer
Palak Paneer 102
43
Like
7
Print Recipe
Preparation Time: 15 minutes Cooking Time: 20 minutes
Serves: 4 servings Paneer Tikka Dry
Ingredients: 250 gms Paneer (cottage cheese), cut into 1-inch
View More Step by Step Photos Recipes...
cubes 2 medium Capsicums, chopped into 1-inch pieces 3 Tomatoes, finely chopped 2 medium Onions, finely chopped
Popular
Recent
Dal Tadka (Yellow Dal) Capsicum Masala Curry
1 tablespoon Ginger-Garlic Paste
Dum Aloo Punjabi 1 tablespoon Roasted Coriander Seeds, crushed
Khaman Dhokla 1 teaspoon Red Chili Powder 2 tablespoons Tomato Puree 1/4 teaspoon Turmeric Powder 2 teaspoons Dry Fenugreek Leaves (kasuri methi)
http://foodviva.com/curry-recipes/kadai-paneer-recipe/
Mushroom Manchurian Paneer Manchurian Rava Dhokla
3/8/2014
Easy Kadai Paneer Recipe - Spicy Paneer Curry with Thick Gravy
Page 2 of 5
3 tablespoons Cooking Oil or Ghee (clarified butter)
Pudina Rice (Mint Pulao)
2 tablespoons Fresh Cream
Rasam Powder
3/4 cup Water
Mysore Rasam
Salt
Baby Corn Manchurian
2 tablespoons chopped Coriander Leaves, for
Homemade Paneer
garnishing
Bhindi Masala Gravy Gatte ki Sabzi
Directions: 1. If you are using frozen paneer, then defrost it before cooking. Place cubes in hot water until needed to keep them soft. When called for use, drain and add them in curry. 2. Heat oil or ghee in a non-stick pan over medium flame. Add chopped onion and sauté until it turns translucent.
Cooking Tips
Do not tightly pack dry ingredients while measuring unless directed in the recipe. Fill measuring cup or measuring spoon with recipe ingredient and then level top surface with a knife to measure the accurate amount. To prevent diced eggplant (brinjal) and potato from turning brown, put them in a bowl of water.
3. Add ginger-garlic paste and crushed coriander seeds and red chilli powder; sauté for 1-2 minutes.
4. Add chopped tomatoes and mix well.
To give extra richness to Indian curry, use cashew nut paste, milk or poppy seed paste instead of coconut milk as base for gravy. To keep each rice grain separate after cooking and to retain its white color, add 2-3 drops of lemon juice while cooking. Do not throw away the nutritious leftover water in which vegetables were boiled. Use it to make dough of paratha or chapati or for making gravies.
5.
To keep green leafy vegetables fresh for 5 Cook until they turn tender and oil starts to separate or for around 4-5 minutes. Add tomato puree and mix.
Food to 7 Gallery days, chop them and store in a thick
plastic container in refrigerator. To peel the almonds easily, soak them in hot water for 10-15 minutes before starting to peel the skin. To remove the skin of garlic cloves easily, rub them with little amount of oil and dry them in sun for 20-30 minutes before peeling.
http://foodviva.com/curry-recipes/kadai-paneer-recipe/
3/8/2014
Easy Kadai Paneer Recipe - Spicy Paneer Curry with Thick Gravy
6. Add chopped capsicum and cook for 3-minutes.
Page 3 of 5
To keep green chillies fresh for longer time, remove and discard its stem before storing in refrigerator. Peel and cut onion into two halves and More Photos Gallery.... soak in aView bowl of water forin15 minutes before chopping them. This will save you from burning eyes and runny tears. Add a pinch of sugar while boiling or cooking green leafy vegetables to retain their bright green color.
7. Crush dried fenugreek leaves (kasuri methi) using your hand and add in the curry. Add turmeric powder and salt, mix well.
To make French fries crisp, first deep-fry them until half done and then store in a container or cover with a plastic wrap and place in freezer section of refrigerator for 4-5 hours. Deep-fry again just before serving. To make melt in the mouth paneer curry, soak paneer cubes in hot water for 10 minutes before using them in recipe. Put 3-4 cloves in sugar tin (container) to keep ants away.
8. Add 3/4 cup water and cook for 3-minutes.
To make chapatis and rotis soft, always bind smooth and soft dough and let it rest for at least 20-30 minutes before making them. To retain the bright green color of spinach after blanching, immediately transfer them into a bowl of ice-cold water. To make your daily breakfast parathas more healthy and nutritious, add either crushed sweet corn, pureed spinach, grated radish, grated cabbage, fenugreek leaves or boiled and mashed vegetables while preparing the dough.
9. Add paneer cubes.
Punjabi curries taste best when you prepare it’s gravy a day before and use it to make a curry. Prepared gravy should be stored in refrigerator to allow flavors of spices mingle together well.
10. Mix and cook for 3-minutes. Add fresh cream.
11.
http://foodviva.com/curry-recipes/kadai-paneer-recipe/
3/8/2014
Easy Kadai Paneer Recipe - Spicy Paneer Curry with Thick Gravy
Page 4 of 5
Mix well and turn off flame. Do not cook for longer after adding fresh cream otherwise it may curdle.
12. Transfer prepared curry to a serving bowl, garnish with coriander leaves and serve hot.
Tips and Variations: This easy and authentic recipe uses paneer cubes directly. However, you can shallow fry them (either in oil or ghee) until light brown for variation in taste. You can use tofu instead of paneer if later is not available.
Taste: Spicy with thick gravy. Serving Ideas: Serve kadai paneer with butter naan or tandoori roti and onion cucumber salad. When this curry and Indian bread are accompanied with a glass of lassi, it becomes an authentic Punjabi meal.
Related Step by Step Recipes
Shahi Paneer
Palak Paneer
Paneer Bhurji
Paneer do Pyaza
Other Step by Step Recipes
Rate This Recipe Read 1 Review
Peas Paratha Print Recipe
Email Recipe
Green Chilli Chutney Aloo Gobi Curry with Spicy Gravy
102
Spicy Ragda Patties Bhindi Masala (Dry)
43
Like
7
Rice Kheer with Condensed Milk
Write Comment / Review This Recipe. Name: *
http://foodviva.com/curry-recipes/kadai-paneer-recipe/
3/8/2014
Easy Kadai Paneer Recipe - Spicy Paneer Curry with Thick Gravy
Page 5 of 5
Email: * Website: Rating: Comment / Review: *
Check this box to confirm you are human. Submit your review / comment
Oct 13, 2013 by shobha My favourite........very delicious & inviting dish.
Search © foodviva.com 2014. All rights reserved.
Copyright Info
& Conditions
http://foodviva.com/curry-recipes/kadai-paneer-recipe/
Us
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3/8/2014
Page 1 of 5
Search
.
Top 10
Popular
Ingredients
Courses
Indian
Regional
Healthy
Festival
Gallery
Step by Step
Get Hungry! Explore Recipes in Gallery...
Home >> Curries >> Kadai Paneer
Kadai Paneer Recipe (with Step by Step Photos) by Foram (1 Review) Curries, North Indian, Paneer, Punjabi
Rate This Recipe
Kadai paneer, a mouthwatering combination of paneer, capsicum, tomato, onion and traditional Indian spices cooked in ghee, is one of the most popular curry recipes of Indian and Punjabi cuisine. It is a main course curry recipe and generally served with Indian breads like roti, naan, kulcha, paratha, etc. Due to its exotic taste and looks, it generally finds its way into the menu of important functions like marriage. Learn how to make it in minutes with this recipe.
Like Our Recipes? Follow Us! Like 5,258 people like this. Sign Up to see what your friends like.
183
email address
Subscribe
With Step by Step Photos
Kadai Paneer
Palak Paneer 102
43
Like
7
Print Recipe
Preparation Time: 15 minutes Cooking Time: 20 minutes
Serves: 4 servings Paneer Tikka Dry
Ingredients: 250 gms Paneer (cottage cheese), cut into 1-inch
View More Step by Step Photos Recipes...
cubes 2 medium Capsicums, chopped into 1-inch pieces 3 Tomatoes, finely chopped 2 medium Onions, finely chopped
Popular
Recent
Dal Tadka (Yellow Dal) Capsicum Masala Curry
1 tablespoon Ginger-Garlic Paste
Dum Aloo Punjabi 1 tablespoon Roasted Coriander Seeds, crushed
Khaman Dhokla 1 teaspoon Red Chili Powder 2 tablespoons Tomato Puree 1/4 teaspoon Turmeric Powder 2 teaspoons Dry Fenugreek Leaves (kasuri methi)
http://foodviva.com/curry-recipes/kadai-paneer-recipe/
Mushroom Manchurian Paneer Manchurian Rava Dhokla
3/8/2014
Easy Kadai Paneer Recipe - Spicy Paneer Curry with Thick Gravy
Page 2 of 5
3 tablespoons Cooking Oil or Ghee (clarified butter)
Pudina Rice (Mint Pulao)
2 tablespoons Fresh Cream
Rasam Powder
3/4 cup Water
Mysore Rasam
Salt
Baby Corn Manchurian
2 tablespoons chopped Coriander Leaves, for
Homemade Paneer
garnishing
Bhindi Masala Gravy Gatte ki Sabzi
Directions: 1. If you are using frozen paneer, then defrost it before cooking. Place cubes in hot water until needed to keep them soft. When called for use, drain and add them in curry. 2. Heat oil or ghee in a non-stick pan over medium flame. Add chopped onion and sauté until it turns translucent.
Cooking Tips
Do not tightly pack dry ingredients while measuring unless directed in the recipe. Fill measuring cup or measuring spoon with recipe ingredient and then level top surface with a knife to measure the accurate amount. To prevent diced eggplant (brinjal) and potato from turning brown, put them in a bowl of water.
3. Add ginger-garlic paste and crushed coriander seeds and red chilli powder; sauté for 1-2 minutes.
4. Add chopped tomatoes and mix well.
To give extra richness to Indian curry, use cashew nut paste, milk or poppy seed paste instead of coconut milk as base for gravy. To keep each rice grain separate after cooking and to retain its white color, add 2-3 drops of lemon juice while cooking. Do not throw away the nutritious leftover water in which vegetables were boiled. Use it to make dough of paratha or chapati or for making gravies.
5.
To keep green leafy vegetables fresh for 5 Cook until they turn tender and oil starts to separate or for around 4-5 minutes. Add tomato puree and mix.
Food to 7 Gallery days, chop them and store in a thick
plastic container in refrigerator. To peel the almonds easily, soak them in hot water for 10-15 minutes before starting to peel the skin. To remove the skin of garlic cloves easily, rub them with little amount of oil and dry them in sun for 20-30 minutes before peeling.
http://foodviva.com/curry-recipes/kadai-paneer-recipe/
3/8/2014
Easy Kadai Paneer Recipe - Spicy Paneer Curry with Thick Gravy
6. Add chopped capsicum and cook for 3-minutes.
Page 3 of 5
To keep green chillies fresh for longer time, remove and discard its stem before storing in refrigerator. Peel and cut onion into two halves and More Photos Gallery.... soak in aView bowl of water forin15 minutes before chopping them. This will save you from burning eyes and runny tears. Add a pinch of sugar while boiling or cooking green leafy vegetables to retain their bright green color.
7. Crush dried fenugreek leaves (kasuri methi) using your hand and add in the curry. Add turmeric powder and salt, mix well.
To make French fries crisp, first deep-fry them until half done and then store in a container or cover with a plastic wrap and place in freezer section of refrigerator for 4-5 hours. Deep-fry again just before serving. To make melt in the mouth paneer curry, soak paneer cubes in hot water for 10 minutes before using them in recipe. Put 3-4 cloves in sugar tin (container) to keep ants away.
8. Add 3/4 cup water and cook for 3-minutes.
To make chapatis and rotis soft, always bind smooth and soft dough and let it rest for at least 20-30 minutes before making them. To retain the bright green color of spinach after blanching, immediately transfer them into a bowl of ice-cold water. To make your daily breakfast parathas more healthy and nutritious, add either crushed sweet corn, pureed spinach, grated radish, grated cabbage, fenugreek leaves or boiled and mashed vegetables while preparing the dough.
9. Add paneer cubes.
Punjabi curries taste best when you prepare it’s gravy a day before and use it to make a curry. Prepared gravy should be stored in refrigerator to allow flavors of spices mingle together well.
10. Mix and cook for 3-minutes. Add fresh cream.
11.
http://foodviva.com/curry-recipes/kadai-paneer-recipe/
3/8/2014
Easy Kadai Paneer Recipe - Spicy Paneer Curry with Thick Gravy
Page 4 of 5
Mix well and turn off flame. Do not cook for longer after adding fresh cream otherwise it may curdle.
12. Transfer prepared curry to a serving bowl, garnish with coriander leaves and serve hot.
Tips and Variations: This easy and authentic recipe uses paneer cubes directly. However, you can shallow fry them (either in oil or ghee) until light brown for variation in taste. You can use tofu instead of paneer if later is not available.
Taste: Spicy with thick gravy. Serving Ideas: Serve kadai paneer with butter naan or tandoori roti and onion cucumber salad. When this curry and Indian bread are accompanied with a glass of lassi, it becomes an authentic Punjabi meal.
Related Step by Step Recipes
Shahi Paneer
Palak Paneer
Paneer Bhurji
Paneer do Pyaza
Other Step by Step Recipes
Rate This Recipe Read 1 Review
Peas Paratha Print Recipe
Email Recipe
Green Chilli Chutney Aloo Gobi Curry with Spicy Gravy
102
Spicy Ragda Patties Bhindi Masala (Dry)
43
Like
7
Rice Kheer with Condensed Milk
Write Comment / Review This Recipe. Name: *
http://foodviva.com/curry-recipes/kadai-paneer-recipe/
3/8/2014
Easy Kadai Paneer Recipe - Spicy Paneer Curry with Thick Gravy
Page 5 of 5
Email: * Website: Rating: Comment / Review: *
Check this box to confirm you are human. Submit your review / comment
Oct 13, 2013 by shobha My favourite........very delicious & inviting dish.
Search © foodviva.com 2014. All rights reserved.
Copyright Info
& Conditions
http://foodviva.com/curry-recipes/kadai-paneer-recipe/
Us
All Recipes
Latest Recipes
Photo Gallery
3/8/2014
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