Kadai Paneer ( Popular Restaurant Gravy )


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If you need a quick but irresistible recipe to satiate your hunger pangs or that of a sudden guest's, try this dish of cubed paneer combined with a spicy kadhai gravy! the aroma of spices cooking in simmering tomatoes is an unmistakeable signature of this dish!

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Preparation Time: 
Cooking Time: 
Makes 4 servings


Ingredients

1 1/2 cups paneer (cottage cheese)
cut into 37 mm. (1 1/2“) cubes
oil for deep-frying
1 tbsp oil
1/2 cup finely chopped onions
1 recipe basic kadhai gravy
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1/2 tsp garam masala
1/4 tsp dried fenugreek leaves (kasuri methi)
1/2 cup sliced capsicum
salt to taste
a pinch of sugar
1/2 cup fresh cream

For The Garnish
1 tbsp chopped coriander (dhania)

Method
  1. Heat the oil in a kadhai and deep-fry the paneer pieces till they turn light brown in colour. Drain on absorbent paper and place in lukewarm water for 10 minutes.
  2. Heat the oil in a kadhai, add the onions and sauté on a medium flame till they turn translucent for approx. 3 to 4 minutes.
  3. Add the kadhai gravy, coriander-cumin seeds powder,chilli powder, turmeric powder,garam masala, dried fenugreek leaves and sauté on a medium flame for another minute.
  4. Add the capsicum, 1 cup water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring once in between.
  5. Add the paneer, salt and cook on a slow flame for another 2 to 3 minutes.
  6. Add the cream, mix well and serve hot garnished with coriander.
2 reviews received for Kadai Paneer ( Popular Restaurant Gravy )
2 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
Payal Parikh 86June 14, 2013

This recipe is totally restaurant style...creamy and tasty..I serve it with hot parathas or naans and a raita....

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Helpful reviews for this recipe
Reviewed March 15, 2013by Pempemp

Tarla Dalal's Kadai Paneer video inspired me to try this recipe. Paneer cubes though fried were soft and nice, the kadhai gravy was the heart of this recipe.A very rich and creamy subzi.

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Reviewed June 14, 2013by Payal Parikh 86

This recipe is totally restaurant style...creamy and tasty..I serve it with hot parathas or naans and a raita....

Was this review helpful?   


Report this Reported by 1 member
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