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Kadai Paneer

This is a famous north Indian recipe. Kadai paneer tastes great with chapatti or butter Nan. Kadai paneer is a combination of three vegetables of three different colors mixed in right proportion.

Servings: four persons
Preparation time: 45 minutes

Ingredients:

  • Paneer : 100 gram
  • Capsicum: green: one: chopped in long thin strands
  • Capsicum: red: one: chopped in long thin strands
  • Capsicum: red: one : chopped in long thin strands
  • Tomatoes: two finely chopped
  • Onions: two: one finely chopped and one chopped in long thin strands.
  • Ginger: half inch: finely chopped
  • Green chilies: two: finely chopped
  • Ghee or butter: three table spoon

Spices which you have to take are:

  • Cumin seeds: one tea spoon
  • Coriander powder: one and a half tea spoon
  • Garam masala: two tea spoon
  • Salt: to taste
  • Turmeric powder: one tea spoon
  • Asfoetida: one pinch
  • Tomato sauce: two table spoon

How to prepare?

  1. Take the pan and add one table spoon of butter or ghee. As the ghee heats up add cumin seeds and asfoetida. Stir and as the seeds pop add the finely chopped ginger and finely chopped onion. Stir till light brown. Remove this preparation from the pan.
  2. Again add two table spoon of ghee or butter add to the hated butter the finely chopped thin strands of capsicum and onion. Sauté till they are slightly done. Sauté for about five to seven minutes. You don’t have to cook them too much. Remember that they are still somewhat crunchy. Sauté till light brown in color.
  3. Remove the preparation from the flame. In the flame again add a table spoon of ghee or butter and to this add the chopped preparation of all the ginger and onion prepared before. To this add all the spices and finely chopped tomatoes. Heat and stir till the tomatoes melt and the mixture emits an aroma. Stir for about seven minutes.
  4. Now add the prepared strands of capsicum and onion.
  5. Stir for five minutes and then add tomatoes sauce and paneer cubes.
  6. Stir for five minutes and then add whipped cream to the preparation. Heat for five minutes and remove from the flame.

Garnish with freshly chopped coriander leaves and serve hot with butter nana or chapatti.

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