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Easy Kadai Paneer Recipe - Spicy Paneer Curry with Thick Gravy

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Kadai Paneer Recipe (with Step by Step Photos) by Foram


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Curries, North Indian, Paneer, Punjabi

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
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Preparation Time: 15 minutes Cooking Time: 20 minutes

Serves: 4 servings
Paneer Tikka Dry

Ingredients:
250 gms Paneer (cottage cheese), cut into 1-inch cubes 2 medium Capsicums, chopped into 1-inch pieces 3 Tomatoes, finely chopped 2 medium Onions, finely chopped 1 tablespoon Ginger-Garlic Paste Popular Recent
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1 tablespoon Roasted Coriander Seeds, crushed

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1 teaspoon Red Chili Powder 2 tablespoons Tomato Puree 1/4 teaspoon Turmeric Powder 2 teaspoons Dry Fenugreek Leaves (kasuri methi)

Mushroom Manchurian Paneer Manchurian Rava Dhokla

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Easy Kadai Paneer Recipe - Spicy Paneer Curry with Thick Gravy

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3 tablespoons Cooking Oil or Ghee (clarified butter) 2 tablespoons Fresh Cream 3/4 cup Water Salt 2 tablespoons chopped Coriander Leaves, for garnishing

Pudina Rice (Mint Pulao) Rasam Powder Mysore Rasam Baby Corn Manchurian Homemade Paneer Bhindi Masala Gravy

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 saut until it turns translucent.

Gatte ki Sabzi

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; saut 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. Cook until they turn tender and oil starts to separate or for around 4-5 minutes. Add tomato puree and mix. To keep green leafy vegetables fresh for 5
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.

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Easy Kadai Paneer Recipe - Spicy Paneer Curry with Thick Gravy

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6. Add chopped capsicum and cook for 3-minutes.

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 View More Photos in15 Gallery.... soak in a bowl of water for 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. 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. 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.

7. Crush dried fenugreek leaves (kasuri methi) using your hand and add in the curry. Add turmeric powder and salt, mix well.

8. Add 3/4 cup water and cook for 3-minutes.

9. Add paneer cubes.

Punjabi curries taste best when you prepare its 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.

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Easy Kadai Paneer Recipe - Spicy Paneer Curry with Thick Gravy

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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.

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Oct 13, 2013 by shobha My favourite........very delicious & inviting dish.

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