Kadhai Paneer, Punjabi Kadai Paneer Subzi
by Tarla Dalal
Added to 150 cookbooks
This recipe has been viewed 42988 times
A tantalizing dish to rustle up when you are in a hurry. Replace the paneer with mixed boiled vegetables to make subzi kadai.
A hot bowlful of this subzi can perfectly match any Rotis of your choice.
- Heat the oil in a deep non- stick kadhai and fry the paneer cubes for 3 to 4 minutes.
- Put in warm water for 15 minutes. Drain again and keep aside.
- Heat the butter in a kadhai, add the coriander seeds and sauté for half a minute.
- Add the ginger-garlic paste and sauté for another minute.
- Add the tomatoes and sauté with ¼ cup of water for 5 minutes, while stirring occasionally.
- 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.
- Add the chilli powder, cream and dried fenugreek leaves and salt and simmer for 2 minutes.
- Add the paneer, cardamom powder, punjabi garam masala and sugar and cook for 2 to 3 minutes.
- Serve hot garnished with coriander.
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