Kadai Paneer / Kadai vegetable

Before our marriage I never got a chance to cook a lot of dishes which I make. That mostly influence on what my husband loves to eat.

This is the first dish I made for my father-in-law, after I was engaged :)

Paneer is one of the items which will truly enhance the richness to the recipe irrespective of cuisine. If you are new to cooking this is one of the recipes you can make in no time and get lots of love from family. It looks special but its just one step ahead of bachelor cooking !! :)

This recipe can be easily transferred to kadai bhindi or kadai vegetable. Simple Kadai vegetable video in the description below.

Preparation time: 15 mins

Cooking time : 20 - 25 mins

Serves -2

INGREDIENTS:

Fresh Kadai Masala:

• Cumin seeds - 1 tsp

• Fennel seeds - 1 tsp

• Coriander seeds - 2 tsp

• A dash of asafoetida

Other Ingredients

• Oil - 4 tbsp

• Ginger garlic paste - 1tbsp

• Onion - 1 cup, chopped into bite sized pieces

• Tomatoes - 3 (finely chopped)

• Capsicum -1 chopped into bite size pieces

• Paprika / redchilli - 1 tsp (to taste, paprika usually is less spicy than red chilli)

• coriander powder - 1 tsp

• Salt to taste

Garnish

• Dried methi leaves

• Coriander leaves

• Drizzle of lemon juice

DIRECTION:

 FRESH KADAI MASALA:

Coarsely grind coriander seeds, fennel seeds, cumin seeds and hing and keep it aside.

SHALLOW FRYING paneer and veggies

Cut paneer, capsicum and onion into bite size pieces, wash them and dry them completely.

Heat the oil in the kadai and shallow fry the capsicum in a medium heat until they turn shiny and at the same time stays crispy. Once its half shallow fried add onions to the same pan and simmer until turns pink. Now drain any excess oil and transfer to a plate. Now in the same pan shallow fry paneer and add little salt, turmeric powder and kasoori methi leaves. When done, remove from pan and set aside.

TO MAKE THE GRAVY

In the same oil, add cumin seeds and freshly grounded Masala. Saute them for a minute or wait for them to splutter. Then add in the ginger garlic paste and again saute until the raw smells are gone.

To that add chopped tomatoes, to that add salt, red chilli powder, coriander powder and mix well. Cover it with a lid for couple of minutes until the tomatoes are softened and reduced to pulp. Stir in between and add in water if necessary and stir and cook for couple of minutes.

MAKING KADAI paneer

Once the gravy is 70 % cooked add in the cooked panner and vegetables and mix well and again cover it with the lid and let it cook in a medium flame for about 5 mins until the capsicum and paneer absorbs all the flavors.

Top with fresh coriander leaves and drizzle of lemon juice. Serve hot with soft and ghee dripping phulkas.

Note:

• When the tomatoes are cooked if you feel the gravy is too thick then you can add couple of table spoons of water.

• Save some freshly ground masala and sprinkle on top before serving for added flavor.

Enjoy and Happy Cooking !! :)