PANEER MAKHNI

Paneer or Cottage cheese is a acid set cheese got from cow or buffalo milk. It is a non- aged cheese made by curdling milk, disposing the whey, and collecting the fat, which is paneer. It is a rich source of milk protein. Paneer was introduced to India by the Persian and Afghan rulers in the 16th century, it is said. Paneer is a rich source of Calcium, iron, Mangesium, and also makes one feel full for longer.  

Paneer is a savior in many ways than one. Do you agree? You want something easy-paneer to the rescue, or want something special for a get together-paneer to the rescue. Paneer is a regularly stocked item in my fridge. Sometimes I do make Paneer at home also, but that is not very frequent. Makhni gravy is a very subtly flavoured base, and while I have a Dal Makhni on the blog, it is but a must to have a Paneer Makhni or Paneer Makhanwala. A few whole spices make a world of difference in terms of flavour and you get the restaurant effect in the gravy.

In this recipe the idea is to go liberal on the butter to get the perfect taste. In my usual paneer recipes you will find that I would have used either cashewnuts or cream, or even none at all. But this dish has both cream and cashewnuts thus making it special and rich. Something you will want to make for an occasion, or to cook for a loved one. 

Since I am a paneer lover you will find many paneer recipes on the blog. Do check them out here-- Paneer Khurchan, Palak Paneer, Mava Paneer Curry, Malpua with Gulab jamun mix, Kadai Paneer semi-dry, Matar Paneer, Steamed Paneer Palak Koftas, Kadai Paneer gravy, and more...

Here is the recipe for Paneer Makhanwala-

 PREP TIME: 15                                      COOK TIME: 20 Mins

 TOTAL TIME: 35 Mins                            COURSE:  MAIN

 CUISINE: NORTH INDIAN                     SERVINGS: 6

 AUTHOR: Rajni Ram

     Ingredients to be ground:

     

     Cashewnuts 10-12

     Cinnamon 1 inch stick 

     Cardamom/ green elaichi 3 pods

     Javithri/mace 1 

     Garlic 6 cloves

     Ginger 1 inch piece

     Tomatoes 3 large chopped

      Onion 1 large chopped

      Water 1 cup

     Other Ingredients:

     Paneer 300 gm cubed

     Butter 2 tbsp

     Fresh cream 1/2 cup

     Bay leaf 1 

     Sugar 1 tsp

     Salt as required

     Red chilli powder (regular) 1 tsp

     Red chilli powder Kashmiri 1 tsp

     Garam Masala powder 1/2 tsp

     Kasoori methi 1 tsp

     Oil for sauteing

     Directions: In a pan add all the ingredients mentioned under "ingredients to be ground", and cook until the onions are transparent and the tomatoes are mushy. Cool and grind to a fine paste. Now in the same pan, add the butter and let it melt. Add the bay leaf, followed by the ground paste, salt, red chilli powder(both regular and kashmiri), and stir. Cook on medium heat, stirring every now and then. Cover partially and cook until you see the butter releasing on the sides. Now pour 1 to 1.5 cups water to dilute the gravy, add the sugar and stir. Now add the cream, and mix well. Drop in the paneer cubes and let the gravy simmer on low flame for 5 minutes or until the gravy thickens. Finally, add the garam masala powder, and kasoori methi and switch off the flame. Serve hot with Parathas, Pulav, Biryani, Puri or Rotis. 

STEPWISE RECIPE FOLLOWS:

1. In a pan add all the ingredients mentioned under "ingredients to be ground", and cook until the onions are transparent and the tomatoes are mushy. Cool and grind to a fine paste.

2. Now in the same pan, add the butter and let it melt. Add the bay leaf, followed by the ground paste, salt, red chilli powder(both regular and kashmiri), and stir.

3. Cook on medium heat, stirring every now and then. Cover partially and cook until you see the butter releasing on the sides. 

4.  Now pour 1 to 1.5 cups water to dilute the gravy, add the sugar and stir. Now add the cream, and mix well. Drop in the paneer cubes and let the gravy simmer on low flame for 5 minutes or until the gravy thickens.

5. Finally, add the garam masala powder, and kasoori methi and switch off the flame. Serve hot with Parathas, Pulav, Biryani, Puri or Rotis. 

NOTES:

1. The key to the perfect restaurant like taste is the butter, as the name suggests. Be liberal with it.

2. This recipe can be made without onion too. Just skip adding the onions and continue as per directions.

3. I would suggest serving this dish with a subtle pulav , rice or roti to enjoy the flavours of this dish. As it is mildly flavoured.

4. While cooking the gravy, the butter releasing from the sides is a key step. Refer step 3, picture 4.

Here's how I served the Paneer Makhanwala with a Baby Corn pulav

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

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KADAI PANEER (GRAVY)

Kadai Paneer is a dish I like and make very frequently at home. I have this weekly one day is Paneer day compulsorily policy. Here on my blog I have another Kadai Paneer recipe which is a Semi dry version of this recipe. Though the Masala is same, the way I made it is slightly different. The Semi dry Kadai Paneer recipe is good to go with Rotis, and other flat breads and is a good lunch box recipe as it doesn't have much in the name of gravy and so is not messy at all, to carry in a box.

This gravy version is a great option to go with rice dishes like Matar Pulav, Jeera Rice, Biriyani etc. This version is what you will find at Dhabas in the North India. Considering Dhaba meals are supposed to be reasonably priced, do you think they would use Cashewnuts and cream etc, to thicken their gravy? Well, they use a very everyday ingredient that is found in Indian Kitchens and is gaining popularity the world over for its high protein quotient (and we have been using it since ages, that's India for us, a treasure house of recipes and food culture). Any guesses as to what that ingredient is? Besan. Yes, the humble chickpea flour. To find out how to use it, read the recipe and try it out and you will agree that it tastes delicious.

While you are here try out my other Paneer recipes likes Palak Paneer, Mava Paneer Curry, Paneer Khurchan, Malpua with Gulab Jamun mix and Paneer, and more...

Here goes the recipe for Kadai Paneer gravy style-

    PREP TIME: 15                                                   COOK TIME:15 MINS

    TOTAL TIME: 30 MINS                                         COURSE: MAIN 

    CUISINE: NORTH INDIAN                                   SERVINGS: 5

     AUTHOR: RAJNI RAM

    Ingredients:

    Paneer 200 gm cubed

    Onion 1 large cut into petals

    Onion 1 medium size chopped finely

    Capsicum 1 medium cut to large cubes

    Green chillies 2 slit lengthwise

    Ginger garlic paste 1 tsp

    Garlic 3 to 4 cloves (big ones)

    Tomatoes  2 large pureed

    Tomato 1 medium diced

    Turmeric powder 1/2 tsp

    Salt as required

    Cumin seeds 1 tsp

    Besan/ Chick pea flour 1.5 tbsp roasted on low flame until aromatic

    Methi seeds/ Fenugreek seeds 2 pinches

    Garam Masala Powder 1/2 tsp

    To be ground:

    Coriander seeds 1 tbsp

    Cloves 2

    Jeera/ Cumin seeds 1 tsp

    Dry red chilli 2 regular and 1 Kashmiri  dry red chilli (optional)

    Directions:

Take a Kadai and heat it, add the Besan and saute on low flame until it turns aromatic and light brown in colour. Keep stirring so that the Besan does not burn. Once aromatic, transfer to a plate. Now in the same kadai take 1 tbsp oil and drop in the Onion petals and saute for 1 minute. Now add the cubed capsicum and continue to saute over high flame for another 1 minute. Take care to stir constantly and the onion and capsicum should not overcook or turn limp. Transfer to a plate. Now in the same kadai take some more oil and add cumin seeds. Once they start crackling add the slit green chillies and saute for 30 secs. Now add the finely chopped onions and crushed garlic and continue to saute until the onion starts turning brown. In the meanwhile roast and grind the spices mentioned under "to be ground" and set aside. Grind them coarse and not very fine. Now add this powder to the sauteed onions, add turmeric powder, and if the mixture looks dry add another teaspoon of oil and saute the masalas in oil. Now add the roasted Besan and saute until the mixture starts appearing crumbly, but dry. To this add the tomato puree and mix nicely. Smoothen out all the lumps from the Besan. Add salt, followed by 1 to 1.5 cups water, drop in the diced tomatoes and cook for 5 minutes. Check for taste and add red chilli powder if required and adjust salt if required. Now add the cubed Paneer pieces , and the previously sauteed onion and capsicum and stir nicely. Add the fenugreek/Methi seeds. Cook until the gravy thickens. If you are particular about adding cream add now(this step is optional). Add garam masala powder and put off the flame. The yummy Kadai Paneer gravy style is ready. Enjoy with your favourite rice or Flat bread. Bon Appetit.

     STEPWISE RECIPE FOLLOWS:

1. Take a Kadai and heat it, add the Besan and saute on low flame until it turns aromatic and light brown in colour. Keep stirring so that the Besan does not burn. Once aromatic, transfer to a plate.

2. Now in the same kadai take 1 tbsp oil and drop in the Onion petals and saute for 1 minute. Now add the cubed capsicum and continue to saute over high flame for another 1 minute. Take care to stir constantly and the onion and capsicum should not overcook or turn limp. Transfer to a plate. 

3. Now in the same kadai take some more oil and add cumin seeds. Once they start crackling add the slit green chillies and saute for 30 secs. Now add the finely chopped onions and crushed garlic and continue to saute until the onion starts turning brown.

4. In the meanwhile roast and grind the spices mentioned under "to be ground" and set aside. Grind them coarse and not very fine. Now add this powder to the sauteed onions, add turmeric powder, and if the mixture looks dry add another teaspoon of oil and saute the Masalas in oil. 

5. Now add the roasted Besan and saute until the mixture starts appearing crumbly, but dry. To this add the tomato puree and mix nicely. Smoothen out all the lumps from the Besan. Add salt, followed by 1 to 1.5 cups water, drop in the diced tomatoes and cook for 5 minutes. Check for taste and add red chilli powder if required and adjust salt if required. 

6. Now add the cubed Paneer pieces , and the previously sauteed onion and capsicum and stir nicely. Add the Methi seeds and cook until the gravy thickens. If you are particular about adding cream add now(this step is optional). Add Garam Masala powder and put off the flame. Garnish with coriander leaves. The yummy Kadai Paneer gravy style is ready.

    NOTES:

1. Roast the Besan very carefully. Any burnt taste or flavour will change the taste of the dish. I always have a bottle of roasted Besan in my kitchen it helps to thicken gravies in a jiffy.

2. The roast and ground powder can be made ahead and stored in a bottle. This called the Kadai Masala because of which the dish gets its name.

3. I have not used cream in this dish. If you prefer adding cream, do go ahead and do so. I have specifically mentioned when to do so. 

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

PANEER KHURCHAN

Paneer Khurchan is a simple dish made with the most minimum ingredients. It is a simple subji to go with Rotis, Phulkas, Parathas and also Dal chawal. The beauty of this dish is that, it is mildly spiced and flavoured and is the best option for those days when the craving is for a simple meal.

This dish gets its name from the Hindi word "Khurachna" which means to scrape. In this recipe the Paneer can be added as either scrapings or as strips. Capsicum and tomatoes and some simple masalas are combined to bring out the flavours of the dish.

A simple dish doesn't need a big introduction, just its simplicity will do. So here's taking you to the recipe directly. While you are here please check out my other subji recipe like- Mushroom Do Pyaaza, Mixed Vegetable Curry, Palak Paneer, Creamy Palak in Coconut Milk, Mirch Ka Salan and more...

Here is the recipe for Paneer Khurchan-

PREP TIME: 10 MINS                               COOK TIME:15 MINS

TOTAL TIME: 25 MINS                              COURSE: MAIN 

CUISINE: NORTH INDIAN                        SERVINGS: 4

AUTHOR: RAJNI RAM

    Ingredients:

    Paneer 200 gm cut into strips

    Capsicum 1 large cut into thin strips

    Spring Onions/ Onions (one bunch/ 1 large)

    Tomatoes 2 large chopped fine 

    Cumin 1 tsp

    Turmeric powder 1/2 tsp

    Ginger-garlic paste 1 tsp

    Salt as required

    Red chilli powder(regular) 1tsp

    Kashmiri red chilli powder(optional) 1/2 tsp

   Coriander powder 1 tsp

    Green chilli 1 slit lengthwise

    Garam masala powder 1/2 tsp

    Oil for sautéing

    Directions:

In a Pan or Kadai pour 1/2 tbsp oil and heat. When the oil is hot add the cumin seeds, followed by turmeric powder and the Spring onion(if in season or  use regular onion). Sauté until the onions start turning brown and add the spring onion greens to it(if using). Sauté 30 seconds and add the ginger-garlic paste. Continue to sauté for another 30 seconds. Now add the chopped Capsicum strips and sauté on high heat, so that the capsicum don't release much moisture. Sauté until the Capsicum are half cooked. They should retain the crunch and not turn limp. Now add the chopped tomatoes, followed by salt, red chilli powder, Coriander powder and Kashmiri red chilli powder and sauté until the tomatoes break and turn mushy. Now add the Paneer strips and the slit green chilli and toss well such that the masalas evenly coat the paneer. Cover and cook on low heat for 2 minutes. Remove cover, stir and add the Garam  Masala and serve the hot Paneer Khurchan with rice or flat brad of your choice. Enjoy. Bon Appetit.

    STEPWISE RECIPE FOLLOWS:

1. In a Pan or Kadai pour 1/2 tbsp oil and heat. When the oil is hot add the cumin seeds, followed by turmeric powder and the Spring onion or regular onion.

2.  Sauté until the onions start turning brown and add the spring onion greens to it(if using). Sauté 30 seconds and add the ginger-garlic paste. Continue to sauté for another 30 seconds. Now add the chopped Capsicum strips and sauté on high heat, so that the capsicum don't release much moisture.

3. Sauté until the Capsicum are half cooked. They should retain the crunch and not turn limp. Now add the chopped tomatoes, followed by salt, red chilli powder, Coriander powder and Kashmiri red chilli powder and sauté until the tomatoes break and turn mushy. 

4. Now add the Paneer strips and the slit green chilli and toss well such that the masalas evenly coat the paneer. Cover and cook on low heat for 2 minutes. Remove cover, stir and add the Garam  Masala and serve hot.

    NOTES:

1. The dish actually uses regular onions. At the time i made these recipes Spring onions were in season, hence I used them. The Spring onion greens also impart a nice flavour to the dish.

2. No whole spices are used in this recipe.

3. While sautéing the Capsicum on high heat, keep stirring continuously so that they don't get charred.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

MAVA PANEER CURRY

Mava or Khoya when added in a recipe gives it a rich texture, flavour and taste. Mava is mostly used in sweet dishes, but can be used in gravies also to add body to a dish. The khoya is available in all stores or can be made at home. Check notes for making at home. 

In this recipe, I have used the store-bought Mava. In this recipe, I have used whole spices which make the dish burst with flavours. Mava Paneer can be relished with Rotis, Naans and also rice varieties like Jeera Rice, Pulav, Masala rice and more.

While you are here check out my other curry recipes like Palak Paneer, Matar Paneer, Mixed Vegetable Curry, Brinjal Pepper Masala, and many more.

Here is the recipe for Mava Paneer for you--

  PREP TIME: 15                                         COOK TIME: 20Mins

 TOTAL TIME:35Mins                                  COURSE:  MAIN

 CUISINE: NORTH INDIAN                         SERVINGS: 6

 AUTHOR: Rajni Ram

 

 

   Ingredients:

   Mava/ Khoya 200 gm (shredded)- divide into 2 halves

   Paneer 400 gm cubed

   Cloves 5 -6

   Jeera/ Cumin seeds 1 tsp

   Peppercorns 1/2 tsp

   Badi Elaichi/ Black Cardamom 1

   Cinnamon 1/2 inch stick 

   Bay leaf/ Tej patha 1

   Elaichi/ Green Cardamom 2-3

   Coriander powder 2 tsp  

   Fennel powder 1 tsp

   Red chilli powder 1 to 1.5 tsp

   Salt to taste

   Onion 1 chopped fine

   Tomato Puree 2 cups or 3 large tomatoes pureed

   Ginger Garlic paste 1 tsp

   Kasoori Methi/ dry fenugreek leaves 1 tsp 

   Coriander leaves finely chopped 1 tbsp  

Directions:

In a Karahi heat 2 tbsp oil. Add all the whole masalas(spices) -Bay leaves, Cinnamon stick, Green cardamom, cloves, Black cardamom and Cumin seeds, and fry them for 30 seconds or until aromatic. Now add the ginger-garlic paste to it and fry for 10 seconds, Follow it up by adding the finely chopped onions. Fry until the onions turn a light brown and now add the tomato puree. Add the salt, red chilli powder, coriander powder, fennel powder and stir nicely. Cook for a minute or two until the raw smell of the masalas and tomato puree is gone. Now add one half of the shredded Mava/khoya and mix it in such that it combines well with the tomato puree. Once the Mava is added the mixture thickens, So dilute with 1/4 to 1/2 cup milk, followed by 2 cups water. Allow the gravy to cook for 2 minutes and add the remaining the Mava and stir well. Now add the Paneer cubes and cover and cook for a minute or two, or until the gravy thickens. Open the lid and garnish with some crushed Kasoori Methi(dried fenugreek leaves) and the Mava Paneer curry is ready.

Serving Suggestions: with Rotis, Naans, Parathas, Jeera rice or even plain rice.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. In a Karahi heat 2 tbsp oil. Add all the whole masalas(spices) -Bay leaves, Cinnamon stick, Green cardamom, cloves, Black cardamom and Cumin seeds, and fry them for 30 seconds or until aromatic. 

2. Now add the ginger-garlic paste to it and fry for 10 seconds, Follow it up by adding the finely chopped onions. Fry until the onions turn a light brown and now add the tomato puree.

3. Add the salt, red chilli powder, coriander powder, fennel powder and stir nicely. Cook for a minute or two until the raw smell of the masalas and tomato puree is gone.

4. Now add one half of the shredded Mava/khoya and mix it in such that it combines well with the tomato puree. Once the Mava is added the mixture thickens, So dilute with 1/4 to 1/2 cup milk, followed by 2 cups water. allow the gravy to cook for 2 minutes.

5. Now add the paneer cubes, cover the Karahi and cook for another 2 minutes or so, or until the gravy thickens. Open the lid, add crushed Kasuri Methi and put off the flame. Garnish with finely chopped coriander leaves and a drizzle of cream if required. The Mava Paneer curry is ready to savour.

NOTES:

1. In this recipe I have used 400 gm Paneer and 200 gm of Mava/Khoya. This can be scaled down conveniently for a lesser quantity of curry.

2. To make instant Khoya/Mava- take 1 cup milk and boil. Reduce it(evaporate by boiling) to half and add 2 tablespoons of milk powder and 1 tsp ghee. Homemade instant Mava is ready. For this recipe, you may need twice the amount of this quantity.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

PALAK PANEER

  Palak Paneer is a dish I have relished since childhood, as I love Palak and Paneer both. This dish is popular in North India and is one of the most popular Paneer dishes. It is usually served with Roti, Parathas, and other Indian Bread. It goes really well with Plain Rice, Jeera rice and Pulav too. In this dish, the Palak is pureed and made into a thick gravy with spices and the Paneer pieces are cooked in it. This dish is a great way to add Palak to your diet.

Spinach/Palak is loaded with Iron and fibre and the Paneer is rich in proteins and so this makes it a healthy recipe.

Well, there are loads of Palak Paneer recipes that recommend using cashewnuts or cream for a thicker or creamier gravy, I feel that this makes the dish heavy. Palak by itself when pureed after blanching has volume, plus the onions and tomatoes sauteed and ground also adds body to the dish, so adding cashew paste or cream is not absolutely necessary, though if one likes the taste of it, then no harm in adding them too. That said it does not make much of a difference to the dish. I usually use the cream only as a garnish, that too around 1 tsp.  

There are many other Palak recipes from different cuisines and I will try and bring them to you over a period of time. While you are here please go through my recipes of other Subjis like  Drumstick curry, Brinjal pepper masala, Kadai Paneer, Mixed vegetable curry,  Gutti vankaya Kura, Matar Paneer, Paneer palak steamed Koftas, Arbi masala and Lauki Kaddu ke Kofthey.  

Please do try out my Dal recipes like Rajma masala, Dal Makhni, Choley, Pakodewali Dal and Hari Moong ki dal.

Here is the recipe of Palak paneer for you---

     PREP TIME: 15 Mins                                            COOK TIME: 25 Mins

     TOTAL TIME: 40Mins                                           COURSE:  MAIN

     CUISINE:  NORTH INDIAN                                  SERVINGS: 4

     AUTHOR: Rajni Ram

Ingredients

Palak 1 bunch

Paneer 200 gm

Onion 1 large or 2 small

Green chillies 2

Tomato 2 large to medium size

Ginger- garlic paste 1 tsp

Cloves 2

Cumin seeds 1 tsp

Turmeric powder 1/2 tsp

Salt as required

Garam masala powder 1/2 tsp

Coriander powder 2 tsp

Fennel Powder 1 tsp

red chilli powder 1 ts

Oil for sauteeing

Directions:

Chop the Palak roughly and blanch them, I usually put them in the microwave for 2 mins. Alternately just put them in boiling water for 5 minutes. Drain the water and pour cold water over the Palak, this helps in keeping the green colour intact. Puree the Palak and keep ready.

Now in a karahi pour some oil and heat. Add 2 cloves followed by Cumin seeds and drop in the chopped onions. Saute for a minute, add the green chillies and continue to saute for 30 seconds, finally add the tomatoes and cook until the tomatoes turn mushy. Cool them. Now blend the onion-tomato mixture to a puree. In the same karahi take another 2 tsp of oil and heat.  Add the cumin seeds followed by turmeric powder and pour the onion-tomato mixture. Fry it nicely in the oil,  now add the Palak puree and stir. Cook for about 3 minutes on medium flame and add salt, followed by coriander powder, red chilli powder, fennel powder and continue to cook. Be careful as the palak splutters a lot while cooking, you can keep the karahi partially covered.  After about 3-4 minutes of cooking the Palak and tomato mixture will come together, at that stage add the cubed paneer and cook for another 2 minutes on medium flame so that the Paneer absorbs the masala. The delicious Palak Paneer is ready to serve.

Serving suggestions: with Rotis, Parathas, Kulcha, with rice varieties like Jeera rice, Mayar Pulav, 

Flavoured rice, vegetable pilaf etc;

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Blanch the Palak, cube the Paneer, chop onion and tomatoes.

2. Puree the Palak and set aside. In a karahi take oil and heat. Put in the cloves and cumin seeds, and as the cumin splutters add turmeric powder followed by onions and sauté for a minute. Add the green chillies and sauté for 30 seconds and now add the tomatoes and sauté until mushy. Cool and grind to a purée, along with 1 tsp ginger garlic paste.

3. In the same karahi take 2 tsp oil and heat. Now add the cumin seeds and pour in the tomato and onion paste and fry nicely in the oil. 

4. Now pour the Palak purée and stir nicely. Add the salt, red chilli powder, coriander powder, fennel powder and stir. Cook on medium flame until combined, approximately 4 minutes.

5. Now add the cubed Paneer pieces to the gravy and cook covered for 2 minutes. Finally, add garam masala powder and turn off the flame. The delicious Palak Paneer is ready.

NOTES:

1. Blanching ( putting the Palak in hot water) is a critical step followed by dipping it in cold water.

2. I don’t usually fry the paneer before adding it to a subji or gravy unless the recipe demands it. While you are readying the gravy just put the cubed paneer in fresh water until it’s time to put it in the gravy. It will absorb the flavours better.

3. Don’t overcook the Palak, it loses its colour and taste.

If you tried this recipe and liked it please comment below. I would love to hear from you.

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KADAI PANEER(SEMI DRY)

Kadai Paneer is a popular North Indian dish made from Paneer( Cottage Cheese) and Capsicum in a spicy tomato sauce. The taste and flavour of this recipe lie in the masala( spice) powder that is very simple to make and can be made instantly while cooking. As I keep making this dish regularly I make a larger quantity of the masala and put it in an airtight container, so that it is handy when I want it. You can also sprinkle small amounts of this masala on other stir-fries. In this recipe I have given a dry version, the gravy version is coming up soon. The dry version gets done quickly and is very easy to make if you have the mentioned masala powder ready. 

 This dish even better with fresh homemade paneer. I'm coming out with a Homemade Paneer recipe soon.

Serving suggestions: Serve Dry Kadai Vegetable with Rotis, Parathas, Puri, Naan or with Rice.

While you are here check out my other Paneer recipes like Matar Paneer, Mava Paneer Curry, Palak Paneer, Malpua with Gulab Jamun mix and Paneer recipes.

The recipe for Kadai Paneer is given below...

PREP TIME: 20 Mins                                     COOK TIME: 20 Mins

TOTAL TIME: 40 Mins                                    COURSE:  MAIN 

CUISINE: NORTH INDIAN                             SERVINGS: 4

AUTHOR: Rajni Ram

   Ingredients:

   Paneer 200 gm cubed

   Capsicum 1 medium cubed

   Onion 1 chopped and petals separated

   Garlic 8-10 cloves crushed roughly

   Tomato 2 large chopped fine

   Coriander seeds 2 tsp

   Cumin seeds 1 tsp

   Dry red chillies 3 

   Ginger 1/2 inch julienned

   Methi dana/fenugreek seeds 5 -6 seeds

Directions:

Heat a wok/karahi. Put the coriander seeds, cumin seeds, dry red chillies into it and fry until light brown(without oil). Transfer to a blender, let it cool and then grind it coarse. Now add 1 tsp oil to the wok/karahi and heat. Add the onions and saute on high heat until light brown. Add in the capsicum and continue to saute on high heat until the capsicum also gets a light brown colour. Transfer the sauteed onion and capsicum to another vessel and set aside. In the same wok add more oil and add the crushed garlic and saute, keep stirring at it can stick to the pan bottom. Now reduce heat and add in the prepared masala powder and fry nicely. If the mixture becomes dry, add another teaspoon of oil and fry the masala until the rawness is gone. Add in the tomatoes and saute for a minute. Add half cup of water and cook the tomatoes well. Keep mashing the tomatoes in between so that we get a pulpy mixture. Now add the methi dana and ginger julienne and cook for 30 seconds, add Kashmiri red chilli powder 1/2 and cook for 30 seconds. Now add the capsicum and onions to the tomato paste and continue cooking. When the mixture becomes semi-dry add in the Paneer cubes and stir for 2 minutes, add some crushed Kasoori methi and put off the flame. The Kadai Paneer is ready to serve. Enjoy. Bon Appetit.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Crush garlic, cube the paneer, chop onion, capsicum and tomatoes, julienne the ginger.

2. Roast the Coriander seeds, Cumin seeds and the dry red chillies on a low flame until crisp and light brown in a karahi and cool. Grind to a coarse powder.

3. Now in the same karahi add 2 tsp oil and heat. Add the onions and saute on high heat for 2 minutes or until they start turning light brown. Then add the capsicum and continue to saute on high heat until the capsicum starts turning light brown. Transfer to another vessel.

4. In the same karahi add 2 tsp oil, reduce the flame and put in the crushed garlic and fry. As they start turning brown add the prepared masala powder and continue to fry. If the masala becomes too dry add another teaspoon of oil and fry.

5. Now add in the tomatoes and saute. Add salt and half cup of water and cook the tomatoes well. Keep mashing the tomatoes while cooking so that we get a pulpy mixture.

6. Now put the Methi seeds and ginger julienne and cook for 30 seconds. Now add the sauteed onion and capsicum, mix well and cook until the mixture becomes semi-dry.

7. Add in the Paneer and cook for 5 minutes on low heat. add some crushed Kasoori Mathi, garnish with finely chopped coriander leaves. Kadai Paneer is ready to serve. 

NOTES:

1. While frying the masala powder add adequate oil so that the masala doesn't burn.

2. The methi dana and julienned ginger give a very nice flavouring to the subji.

3. More garlic can be added if you prefer.

For more Paneer recipes keep looking up this page.

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