Kadahi paneer is a spicy, flavourful, and super delicious dish made by paneer and bell paper in a fragment, fresh ground spice powder. This uniquely flavoured and spiced kadahi paneer is so much different from the other popular paneer gravy dishes. This recipe is too much delicious and serve with butter naan roti zeera rice or steamed rice. I always prefer to serve with zeera rice.
There are two ways of making this kadahi paneer gravy and semi gravy.
This kadahi paneer gravy is good when you are enjoy Sunday or any occasion for a meal. It goes well with butter naan roti or zeera rice,
How to prepare kadahi masala-
Kadahi masala is unique blend of spices specially used to make kadhai dishes like, kadahi paneer, kadhai ghiya, aloo fry etc.
It is much more flavoured full and stronger than any garam masala that is used in regular Indian cooking. Kadahi masala is made with simple cumin seeds coriander seeds, whole red chilli and black pepper.
These whole spices are dry roasted and make coarse powder and keep air tight container and use when you need.
You can find more paneer recipe here like-
Stuff Paneer
Preparation time- 10 min
Cooking time – 20 min
Cousin- North Indian
Type- main course
Serve e- 4 person
Ingredients-
For kadahi masala-
2 tspn zeera
2 tspn coriander seeds
1 tspn black pepper
3-4 whole red chilli
For kadahi paneer gravy-
Paneer 250 gm.
Capsicum- chopped in squire
Onion chopped in square
1 medium onion chopped
1 medium tomato chopped
½ tspn turmeric powder
½ red chilli powder
1 tbsp kasoori methi
Bay leaf 1-2
1 tspn ginger garlic paste or chopped
3-4 tbsp. Oil
1 tspn garam masala
Method –
Take a kadahi add 1 tbsp. oil heat and add chopped onion sauté for 1 min now add chopped ginger- garlic or ginger- garlic paste sauté cover and cook for 3 -4 min .
Take tawa heat and add zeera, coriander seeds, red chilli, black pepper roaste and let it cool.
After cooling add in grinder and make a course powder keep aside.
Now check the kadhai if tomato turn fully mushy switch off the flame and make a fine paste of this mixture.
Same kadahi add some oil or butter heat and add bay leaf, sauté for sec. now add chopped onion capsicum and sauté,
Further sauté ½ cubed onion and capsicum for a min.
Add turmeric powder red chilli powder sauté, and garam masala for a min and add blended onion paste and mix well.
Cook masalas properly starts to release oil.
Now add paneer mix and add 1 cup of water adjusting consistency as required.
Give one boil and add 2 tbsp. Add kasoori methi and cream and mix gently.
Cover for 3-4 min.
Now add kadhahi masala and coriander leave mix and serve.
Serve with naan, chapatti, steamed rice or zeera rice.
