Kadai paneer is a fantastic side dish for roti and pulao that tastes very delicious and aromatic too. I would like to share my excitement with you all about my brand new home, especially my beautiful kitchen. I just had busy days in the past no time left for blogging. Kadai paneer is the first dish prepared in my new kitchen for my blog. Really thrilled!
Serves 3 to 4
- 1 cup - Paneer (cut into cubes)
- 1/2 cup - Capsicum (cut into cubes)
- 1/2 cup - Onion (cut into cubes)
- 2 no’s - Green chillies (add as needed)
- 1 tsp - Ginger garlic paste
- 1/4 tsp – Turmeric powder
- 1 tbsp – Butter
- 1 tbsp – Coriander leaves
- Tomato cubes for garnishing
- 1/2 tsp – Oil
- 1 no – Onion (chopped finely)
- 1 medium – Tomato (chopped)
- 1 tbsp – Coriander seeds
- 1 tsp – Cumin seeds
- 1 tsp – Fennel seeds
- 1/4 tsp – Peppercorn
- 1 no – Clove
- 1 no – Cardamom
- Heat a pan, dry roast coriander seeds, cumin seeds, fennel seeds, peppercorn, clove and cardamom, until well roasted. Allow them to cool completely and grind it to fine powder.
- In the same pan, add little oil, saute chopped onion and tomato, until they are 3/4 done. Allow them to cool completely and grind them to a coarse paste. Set it aside.
- Heat butter in a pan, add ginger garlic paste, green chillies, cubed capsicum and onion, saute for a minute.
- Add ground powder, onion tomato puree along with little salt and turmeric powder, saute for 2 to 3 minutes. Finally add paneer and little bit water, bring it to boil and simmer for about 5 mins.
- Garnish with coriander leaves and tomato cubes. Now kadai paneer is ready and serve with chappathi along with dal tadka.
- Do not over cook the capsicum also do not add more water in this recipe.
- Do not over roast items given for roasting and grinding.