Kadai Paneer ( Rotis and Subzis)

by Tarla Dalal

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कढ़ाई पनीर - हिन्दी में पढ़ें (Kadai Paneer ( Rotis and Subzis) in Hindi)

કઢાઇ પનીર - ગુજરાતી માં વાંચો (Kadai Paneer ( Rotis and Subzis) in Gujarati)

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Here is one popular recipe that is there on almost every indian restaurant’s menu, all over the world! deep-fried paneer in tomato-based gravy, you can opt to make this mild or spicy as per your taste. However, try not to omit the capsicum and kasuri methi, because their sharp flavours complement the paneer very well.

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Kadai Paneer ( Rotis and Subzis) recipe - How to make Kadai Paneer ( Rotis and Subzis)

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Preparation Time: 20 mins Cooking Time: 35 mins Total Time: 55 mins 4Makes 4 servings
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Ingredients

For The Basic Kadhai Gravy
10 whole dry red kashmiri chillies , broken into pieces
1 tbsp coriander (dhania) seeds
2 1/2 tbsp oil
2 tbsp finely chopped garlic (lehsun)
1 tbsp finely chopped green chillies
2 1/2 cups finely chopped tomatoes
1/4 cup tomato puree
1 tsp dried fenugreek leaves (kasuri methi)
1 tsp garam masala
salt to taste

Other Ingredients
1 1/2 cups paneer (cottage cheese) , cut into 37 mm. (1 1/2") cubes
oil for deep-frying
1 tbsp oil
1/2 cup finely chopped onions
1 tsp coriander-cumin seeds (dhania-jeera) powder
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1/2 tsp garam masala
1/4 tsp dried fenugreek leaves (kasuri methi)
1/2 cup finely sliced capsicum
salt to taste
a pinch of sugar
1/2 cup fresh cream

For The Garnish
1 tbsp chopped coriander (dhania)

Method

For the basic kadhai gravy

Combine the red chillies and coriander seeds and dry roast on a hot non-stick tava (griddle), for 30 seconds
Remove and keep aside to cool.
Blend in a mixer to a fine powder and keep aside.
Heat the oil in a kadhai, add the garlic and sauté on a medium flame for a few seconds.
Add the prepared red chilli-coriander seeds powder and sauté on a medium flame for a few seconds.
Add the green chillies and sauté on a medium flame for another 30 seconds.
Add the tomatoes, mix well and cook on a medium flame for 10 to 12 minutes or till the oil separates, while stirring occasionally.
Mash it a little using a potato masher.
Add the tomato purée, dried fenugreek leaves, garam masala, salt and approx. 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside.

How to proceed

Heat the oil in a kadhai and deep-fry the paneer pieces a few at a time, till they turn light brown in colour from all the sides. Drain on absorbent paper and place in lukewarm water for 10 minutes. Drain and keep aside.
Heat the oil in a kadhai, add the onions and sauté on a medium flame for approx. 3 to 4 minutes or till they turn translucent.
Add the kadhai gravy, coriander-cumin seeds powder, chilli powder, turmeric powder, garam masala and dried fenugreek leaves and sauté on a medium flame for another minute.
Add the capsicum and 1 cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring once in between.
Add the paneer, salt and sugar, mix well and cook on a slow flame for another 2 to 3 minutes, while stirring occasionally.
Add the cream and mix well.
Serve hot garnished with coriander.

Kadai Paneer ( Rotis and Subzis) recipe with step by step photos

Fresh dry masala powder recipe for Kadai Paneer

The real flavour in this recipe comes from the freshly ground red chillies and whole coriander. So first take whole dry Kashmiri red chillies in a non-stick pan.
Add coriander seeds and roast on a non-stick tava (griddle), for a few seconds.
Cool and grind in a mixer to a fine powder. I would suggest you to make this powder and store for other uses like sprinkling on dhoklas, dosas, salads etc. or adding to potato subzi or any dry subzi. It lends an awesome taste.

Kadai Paneer Gravy Recipe

First heat oil in a non-stick pan. Add chopped garlic.
To this add the prepared dry masala powder.

Then add the chopped green chillies.
Add the finely chopped tomatoes and cook on a medium flame.
Mix well and cook for 10 to 12 minutes till soft and cooked or else there will be a raw taste and will not taste good. Mash it with a potato masher or with the back of a spoon for a nice thick pulp.
Add tomato puree.
Add some water and salt to taste.

Crush the dry fenugreek leaves between your palms and add to the gravy.
Add garam masala.
Let the gravy simmer till the oil separates, while stirring occasionally.
First lightly fry the paneer cubes in hot oil till light brown. Do this so that the paneer does not break when added to the gravy. As far as possible use fresh soft paneer. To make paneer at home follow our recipe for Homemade paneer. Also, don’t discard the whey when you make the paneer and use it for making whey soup.
Put the fried paneer in luke warm water, they will become soft.

Kadai Paneer Recipe

Heat oil in a kadai. Add finely chopped onions.Sauté the onions till they turn translucent.
Add the prepared kadai gravy. Mix well.
Add coriander-cumin seeds powder.
Then add chilli powder and turmeric powder.
Add garam masala.

Then add dried fenugreek leaves.
Add 1 cup water.
Add sliced capsicum and salt to taste.
Drain and add the paneer cubes.
Add fresh cream and mix well. Remove in a plate and serve with rotis, paratha or naan.

Accompaniments

Chana Dal Paratha
Cheesy Cauliflower Paratha
Green Peas and Carrot Paratha, Carrot Matar Paratha
Jalebi Paratha
Lachha Paratha, How To Make Lachha Paratha
Masala Paneer Naan, Paneer Stuffed Naan
Paneer Paratha, Jain Paneer Paratha Recipe
Pressure Cooker Naan Without Tandoor Oven
Tandoori Naan

Nutrient values per serving

Energy	379 cal
Protein	8.9 g
Carbohydrates	11.1 g
Fiber	2.2 g
Fat	33.4 g
Cholesterol	0 mg
Vitamin A	891.1 mcg
Vitamin B1	-0.3 mg
Vitamin B2	-0.5 mg
Vitamin B3	0 mg
Vitamin C	42.5 mg
Folic Acid	36.1 mcg
Calcium	332.6 mg
Iron	0.9 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	24 mg
Potassium	211.8 mg
Zinc	0.1 mg