Paneer (homemade or readymade) – 15 – 20 cubes or 250 gms
Red or Green Capsicum – 1 (cut into long thin pieces)
Tomato – 2 (grinded or cut into small pieces)
Cashews – 2-3 (shredded)
Chilli powder – 1 tbsp
Dhania Powder – 1 tbsp
Amchur powder – ½ tbsp
Garam masala powder – ½ tbsp
Fennel (sombu) – ½ tbsp
Jeera (cumin seeds) – 1 tbsp
Cardamom – 2 or ¼ tbsp powder
Poppy seeds – ½ tbsp
Mint leaves – 4-5
Asafoetida – pinch
Curd – 2 tbsp
Milk – ½ cup
Milk cream – 1 tbsp (optional)
Salt – To taste
Oil or ghee – 2 tbsp
Coriander – for garnishing
Preparation of Kadai Paneer:
- Heat 1 tbsp oil or ghee in a pan and fry the paneer cubes and capsicum. When paneer starts turning golden brown remove from flame and keep it aside. You can fry them separately too so that the capsicum gets more fried and it will taste cool.
- Heat 1 tbsp oil or ghee in a pan, add fennel, jeera, poppy seeds, mint leaves, asafoetida and fry lightly.
- Now add the tomatoes and some water to cook. Add chilli powder, dhania, amchur, garam masala powder and cook for 5 mins in medium flame. Add little water if needed.
- Add milk, curd, salt and cook for 3-5 mins till it becomes slightly thick.
- Now add the paneer and capsicum, mix and cook for 2 mins and keep it aside.
Add coriander, milk cream and serve hot…….
I usually add green capsicum, but in my friend Rohini’s blog, she has suggested red capsicum. I tried it and it tastes really good.
Instead of frying the paneer normally try to burn it slightly. I did like that this time, it tasted awesome…..