Hello all...i am back after a loooooong break with a paneer recipe.
Though i am not a fan of paneer dishes, i make them occasionally.This Kadai paneer was loved by all at home.This is my favourite paneer dish. The freshly pound coriander and chilli masala gives this dish its lipsmacking flavour and smell.
Straight on to the recipe.
Ingredients
Paneer/Cottage cheese - 250 gms
Coriander seeds - 1.5 tblsp
Dry red chillies - 2 nos.
Onion - 1 medium finely chopped
Tomato - 2 medium chopped/pureed
Turmeric powder - 1/4 tsp
Ginger-garlic paste - 1.5 tsp
Green/Red/yellow capsicum -1 small each, cut into cubes(i used one green and one red)
Kasuri methi - 1 fat pinch, crushed
Oil - as needed
Salt - to taste
Coriander leaves - 2 tblsp, finely chopped(optional)
Ginger - 2" long juliennes(optional)
Method
Cut paneer into cubes.Dry roast coriander seeds and red chillies till aromatic.Then make it a course powder and set aside.
In a kadai, add some oil.When it gets heated up, add the ginger garlic paste and saute it till the raw smell leaves.Add chopped onion and saute till slightly golden.Add the pureed/chopped tomatoes and and mix well.Allow this to cook till oil starts to seperate.Add turmeric powder and the pound coriander-chilli masala into this and cook for 2 minutes.Then add the capsicum and mix well.When it starts cooking, add kasuri methi and paneer cubes and salt.Mix well and check for salt. Cover and cook until paneer is well coated with masala and a nice aroma arises. Serve garnished with ginger juliennes and coriander leaves(i didn't had any, so i didn't add) withrotis,naan or any rice variety.
Notes
1.If you dont want to use onion and garlic, omit adding them, and proceed with the recipe to make no onion-no garlic kadai paneer :)
2.Homemade paneer is the best for this recipe.I used store bought one.
3.Freshly pound masala gives the authentic resturant style taste to kadai paneer.So please don't omit it.
4.Adding kasuri methi is a must.
Though i am not a fan of paneer dishes, i make them occasionally.This Kadai paneer was loved by all at home.This is my favourite paneer dish. The freshly pound coriander and chilli masala gives this dish its lipsmacking flavour and smell.
Straight on to the recipe.
Ingredients
Paneer/Cottage cheese - 250 gms
Coriander seeds - 1.5 tblsp
Dry red chillies - 2 nos.
Onion - 1 medium finely chopped
Tomato - 2 medium chopped/pureed
Turmeric powder - 1/4 tsp
Ginger-garlic paste - 1.5 tsp
Green/Red/yellow capsicum -1 small each, cut into cubes(i used one green and one red)
Kasuri methi - 1 fat pinch, crushed
Oil - as needed
Salt - to taste
Coriander leaves - 2 tblsp, finely chopped(optional)
Ginger - 2" long juliennes(optional)
Method
Cut paneer into cubes.Dry roast coriander seeds and red chillies till aromatic.Then make it a course powder and set aside.
In a kadai, add some oil.When it gets heated up, add the ginger garlic paste and saute it till the raw smell leaves.Add chopped onion and saute till slightly golden.Add the pureed/chopped tomatoes and and mix well.Allow this to cook till oil starts to seperate.Add turmeric powder and the pound coriander-chilli masala into this and cook for 2 minutes.Then add the capsicum and mix well.When it starts cooking, add kasuri methi and paneer cubes and salt.Mix well and check for salt. Cover and cook until paneer is well coated with masala and a nice aroma arises. Serve garnished with ginger juliennes and coriander leaves(i didn't had any, so i didn't add) withrotis,naan or any rice variety.
Notes
1.If you dont want to use onion and garlic, omit adding them, and proceed with the recipe to make no onion-no garlic kadai paneer :)
2.Homemade paneer is the best for this recipe.I used store bought one.
3.Freshly pound masala gives the authentic resturant style taste to kadai paneer.So please don't omit it.
4.Adding kasuri methi is a must.
