Kadai Paneer
Serves: 3–4 people
Ingredients
- Paneer – 500 gm (cut into thin long strips)
- Capsicum – 3 (cut into long strips)
- Coriander seeds – 2 tsp
- Whole red chillies – 3
- Kasoori methi – 1 tsp
- Green chillies – 3 (finely chopped)
- Ginger – 1 piece (finely chopped)
- Tomatoes – 5 (chopped)
- Fresh coriander – ½ cup (chopped)
- Ghee – 2 tbsp
- Salt – to taste
- Garlic – 8 cloves (made into a paste)
Method
- Heat ghee in a pan on high flame.
- Add capsicum and sauté for 1 minute on high flame. Remove and set aside.
- In the same pan, lightly roast coriander seeds and whole red chillies. Crush them coarsely.
- Add ginger-garlic paste and sauté until light golden and aromatic.
- Add chopped ginger, green chillies, and tomatoes. Cook until the tomatoes turn soft and the oil starts to separate.
- Add salt and crushed spices. Mix well.
- Add paneer and kasoori methi. Cook for 1–2 minutes on medium flame.
- Add sautéed capsicum and mix gently.
- Turn off the heat and garnish with fresh coriander.
Serving Suggestions
- Serve hot with naan, roti, or butter roti.
- It also pairs well with jeera rice or plain basmati rice.
- Garnish with fresh coriander and a squeeze of lemon for enhanced flavor.
- Best served immediately for maximum freshness and aroma.
Tips
- Cook capsicum on high flame to keep it slightly crunchy.
- Do not overcook paneer to maintain softness.
- Lightly roast spices for better aroma and authentic flavor.
- Cook tomatoes until oil separates for rich taste and color.