Kadai Paneer

For people: 2 – 4

time: 30 minutes to 1 hour

Ingredients of Kadai Paneer:

250 gm cottage cheese
3 green capsicum
4 baked tomatoes
5-6 garlic buds, curry leaves
Grip one-inch ginger piece
2 tsp Garam Masala
A spoonful of curry cheese masala
A teaspoon coriander powder
Half teaspoon turmeric
A teaspoon red chilli powder
A small spoon of coriander fenugreek
One big spoon coriander, finely chop
2 tbsp Oil
2 green chillies, chop
A teaspoon cumin seeds
One tablespoon salt

Method of Kadai Paneer:

First, cut the cottage cheese in a cube shape. (Tips to keep the cheese soft in a vegetable)
After this, cut capsicum in small pieces.
– In a vessel, add tomato in a cup of water and boil for 4-5 minutes.
Then remove the tomatoes and cut off the peel. (How to bloom tomato)
Now put oil in a pan or vessel and keep it warm to medium heat.
When the oil becomes hot, add cumin seeds and chop it.
After adding cumin seeds, add ginger and garlic in it. Heat the flame and fry for one minute.
Then add tomato in it and fry on high flame for 2 minutes. So that the tomatoes will melt well.
After cooking tomato, add coriander powder, red chilli powder and salt and fry for 1 minute.
After roasting, cover it for 1 minute and cover it. To do this, the fragrance of spices will spread in it. Keep flame slowly.
– Remove the lid and stir the flame. Then add capsicum and cook it for 2 minutes and add the pieces of cheese in the gravy. Cook for 2-3 minutes while running
Then add garnish with paneer masala, garam masala and kasoori fenugreek in gravy and mix well.
– After cooking for two minutes, turn off the flame after cooking.
– Put coriander leaves and cover for a while.

Kadai Paneer
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
Course: Main Course, Side Dish
Cuisine: Indian
Servings: 4 people
Author: Hitesh Jain
Ingredients
  • 250 gm cottage cheese
  • 3 green capsicum
  • 4 baked tomatoes
  • 5-6 garlic buds curry leaves
  • Grip one-inch ginger piece
  • 2 tsp Garam Masala
  • A spoonful of curry cheese masala
  • A teaspoon coriander powder
  • Half teaspoon turmeric
  • A teaspoon red chilli powder
  • A small spoon of coriander fenugreek
  • One big spoon coriander finely chop
  • 2 tbsp Oil
  • 2 green chillies chop
  • A teaspoon cumin seeds
  • One tablespoon salt
Instructions
  1. First, cut the cottage cheese in a cube shape. (Tips to keep the cheese soft in a vegetable)
  2. After this, cut capsicum in small pieces.
  3. - In a vessel, add tomato in a cup of water and boil for 4-5 minutes.
  4. Then remove the tomatoes and cut off the peel. (How to bloom tomato)
  5. Now put oil in a pan or vessel and keep it warm to medium heat.
  6. When the oil becomes hot, add cumin seeds and chop it.
  7. After adding cumin seeds, add ginger and garlic in it. Heat the flame and fry for one minute.
  8. Then add tomato in it and fry on high flame for 2 minutes. So that the tomatoes will melt well.
  9. After cooking tomato, add coriander powder, red chilli powder and salt and fry for 1 minute.
  10. After roasting, cover it for 1 minute and cover it. To do this, the fragrance of spices will spread in it. Keep flame slowly.
  11. - Remove the lid and stir the flame. Then add capsicum and cook it for 2 minutes and add the pieces of cheese in the gravy. Cook for 2-3 minutes while running
  12. Then add garnish with paneer masala, garam masala and kasoori fenugreek in gravy and mix well.
  13. - After cooking for two minutes, turn off the flame after cooking.
  14. - Put coriander leaves and cover for a while.

Eat ready Kadhai Paneer with Naan, Tandoori Roti or Tawa Roti and feed them.

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