Kadhai Paneer ( Punjabi Khana )


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The kadai is one of the most commonly used cooking utensils in indian kitchens. It is mainly used for deep-frying and may be called india's version of the chinese wok. Delicious subzis can be prepared in a kadai and this gives the dish a distinct feel. As a result subzis that are prepared in this manner adopt the word kadai in their name. Thus originates the dish kadai paneer is a semi-dry dish that makes use of whole red chillies making it a treat for all your senses. Capsicum adds just the right amount of crunch while the kasuri methi bestows its wonderful fragrance upon this creation. Serve this dish in a miniature kadai with some hot coal underneath to give it the authentic kadai-fresh look!

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Preparation Time: 
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Makes 4 servings
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Ingredients

1 1/2 cups paneer (cottage cheese) , cut into 1 inch cubes
oil for deep-frying
2 tbsp butter
1 tsp coriander (dhania) seeds , dry roasted and crushed
1 tsp ginger garlic paste
1 1/2 cups chopped tomatoes
1 1/2 tsp chilli powder
1/4 cup fresh cream
1 tsp dried fenugreek leaves (kasuri methi)
salt to taste
1/4 tsp cardamom (elaichi) powder
1/4 tsp punjabi garam masala
1/2 tsp sugar
2 tbsp chopped coriander (dhania) for the garnish

Method
  1. Heat the oil in a deep non- stick kadhai and fry the paneer cubes for 3 to 4 minutes.
  2. Put in warm water for 15 minutes. Drain again and keep aside.
  3. Heat the butter in a kadhai, add the coriander seeds and sauté for half a minute.
  4. Add the ginger-garlic paste and sauté for another minute.
  5. Add the tomatoes and sauté with ¼ cup of water for 5 minutes, while stirring occasionally.
  6. Add more ¼ cup of water and cook on a medium flame for another 6 to 7 minutes or till the oil separates from the gravy, while stirring occasionally.
  7. Add the chilli powder, cream and dried fenugreek leaves and salt and simmer for 2 minutes.
  8. Add the paneer, cardamom powder, punjabi garam masala and sugar and cook for 2 to 3 minutes.
  9. Serve hot garnished with coriander.
RECIPE SOURCE : Punjabi KhanaBuy this cookbook

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1 review received for Kadhai Paneer ( Punjabi Khana )
1 FAVOURABLE REVIEW

The most Helpful Favourable review

 Reviewed By
Foodie#481305May 14, 2013

My husband and I both work so our office tiffins are usually drab .I was on vacation and wanted to pack something interesting and yummy for my husband. I chose this recipe. It was quick to make and turned out very tasty The best part was that by frying and then putting in water, the paneer retained its softness and did not become chewy which it usually becomes. Kasuri methi lent a very good aroma to the dish. My family liked it very much and it feels so good when they ask me to cook it again. Thank you very much Ma'am for the dish recipe.

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Reviewed May 14, 2013by Foodie#481305

My husband and I both work so our office tiffins are usually drab .I was on vacation and wanted to pack something interesting and yummy for my husband. I chose this recipe. It was quick to make and turned out very tasty The best part was that by frying and then putting in water, the paneer retained its softness and did not become chewy which it usually becomes. Kasuri methi lent a very good aroma to the dish. My family liked it very much and it feels so good when they ask me to cook it again. Thank you very much Ma'am for the dish recipe.

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