Kadhai Paneer Recipe

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Kadhai Paneer
Image: foodnspice
Course:
Main course
Preparation Time:
25 to 30 minutes
Cuisine:
Indian Cuisine
Equipments:
A large, heavy kadhai, Steel or wooden spoon for stirring, Sharp knife, Cutting board, Colander, Kitchen tongs.
Skill Level:
Intermediate

Kadhai Paneer Ingredients

  • Paneer – 500 grams
  • Cloves – 2
  • Sliced Onion – 2 (medium)
  • Bay leaves – 2
  • Ginger paste – 2 teaspoons
  • Garlic paste – 2 teaspoons
  • Tomatoes – 5 to 6
  • Chopped fresh coriander – 1 bunch (chopped)
  • Oil – 3 tablespoons
  • 1” Cinnamon sticks – 2
  • Red chilies (whole, dry and broken) – 2
  • Red chili powder – 2 teaspoons
  • Crushed coriander seeds – 2 tablespoons
  • Salt to taste

Preparation Method for Kadhai Paneer Recipe

  • Put oil in the kadhai and heat.
  • Once the oil is hot enough (fumes should just begin to form), add the broken red chilies.
  • Once the red chilies begin to splutter, add crushed coriander seeds, cloves and onions.
  • Continue to heat on a high flame until the onions begin to brown.
  • Put the bay leaves and cinnamon.
  • Continue to stir the mixture for about 2 minutes.
  • Add salt and tomatoes.
  • Let the ingredients fry until the oil begins to separate from the tomatoes.
  • Add the chopped paneer, gently stirring the ingredients, taking care not to damage the paneer.
  • Reduce the flame and allow simmering for about 5 minutes.
  • Once the paneer is heated and seems to have imbibed the spices, turn off the heat.
  • Serve steaming hot with a garnish of coriander leaves.