Home style Kadai paneer /Easy South Indian style Kaadai paneer!!

Today’s recipe is kadai paneer with slight variations to my southern palate. In kadai paneer dish, the main ingredient is dried methi leaves, which gives good aroma & taste to the dish. Another important ingredient is fresh cream but unfortunately I don’t have it, so I have added malai cream (clotted cream) which can be prepared from boiled milk (Indian style). Also I didn’t use dried methi leaves instead I have added the fresh Cilantro, so if you have dry methi, crushed it with your palm and add finally to the dish.

Kadai paneer:
Ingredients ;
Onions – 3 chopped finely
Tomatoes – 2 chopped finely
Capsicum – 2 med size (chopped into cube)
Onion – 1 (chopped into cube)
Ginger garlic paste – 1tbsp
Red chilli powder – 1tsp
Coriander powder – 2tsp
Garam masala powder – 1tsp
Chasews – 10 nos. Whole (Soaked in water for 30 mins)
Homemade fresh cream – 1/4 cup
Garnish with Cilantro
Salt as required
Water as required

Marinating paneer ;
Paneer – 250gms
Red chilli powder – 1tsp
Coriander powder – 1 tsp
Garam masala powder – 1 tsp

Tempering ;
Oil – 2 tbsp
Butter – 2 tbsp
Cinammon – 1 stick
Bay leaves-1

Methods ;
Marinate the paneer with above ingredients given for 15 mins.
Heat a tbsp of butter add onions(which chopped into cubes) fry for 1 min, removed & keep aside.
In same kadai, add a tbsp of oil, add capsicum (chopped into cubes) fry for 2mins, remove & keep aside. In same oil fry the paneer on both sides for a min & keep aside.
Now add another tbsp of oil, temper with cinnamon & bay leaves.
Add finely chopped onions, salt & cook until transparent.
Add finely chopped tomatoes & cook until soft.
Now add ginger garlic paste & saute until raw flavour goes off.
Remove some of the onion tomatoes mixture & allow to cool.
Now add the cooled mixture & soaked Chasews to the mixie jar & grounded into creamy paste.
Add the creamy paste to the kadai, add required amout of water, salt to taste & cook for 15 to 20 mins or until oil floats on top.
Now add the fried paneer, onions, capsicum to the gravy & cook for another 5 to 10 mins.
Finely add fresh cream & garnish with Cilantro.
Serve hot with parottas & Chappathi.


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