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Kadahi Paneer dish From Saundhi khushboo

Kadahi Paneer dish From Saundhi khushboo

Simple, quick and delicious – Kadai Paneer / Karahi Paneer From Saundhi khushboo

The recipe uses whole spices instead of spice powders. Traditionally onions and tomatoes are finely chopped and then cooked until they fall apart. Two main ingredients, Kasuri Methi (dried fenugreek leaves) and Whole Coriander Seeds play a vital role as they not only give Kadai Paneer the flavour but also distinct aroma. Using fresh ingredients and aromatic spices, Kadai Paneer or Karahi Paneer is a crowd pleaser. And what more, making Kadai Paneer is a child’s play and it takes under 30 minutes to cook this exotic dish. The crunch of bell peppers compliments the softness of paneer and the sweet and spicy onion-tomato paste makes this Kadai Paneer or Karahi Paneer one exciting dish to serve with any Indian flat breads (Whole Wheat Naan or Butter Naan or with any stuffed parathas) or plain/flavoured Basmati rice.

Ingredients For Karahi Paneer :-

  • 200 grams or 2 cups Paneer, cut into 1 inch by 1 cm thick squares or triangles
  • 2 medium Green Bell Peppers/Capsicum, deseeded and cut into 1 inch squares or triangles
  • 1 large Onion, finely chopped or grated
  • 1-2 Green Chillies, finely chopped (Adjust acc to taste)
  • 3-4 large Tomatoes, finely chopped or pureed
  • 1 heaped tsp Ginger-Garlic Paste
  • 1 heaped tbsp Tomato Paste
  • 2 tbsp Oil/Ghee for frying the Paneer
  • 3 heaped tbsp Coriander Leaves, finely chopped
  • Salt to taste

 

Spices Used For the dish :-

  • 1 inch Cinnamon Stick
  • 3 Green Cardamoms, lightly bruised
  • 3 Cloves
  • 1 Bay Leaf
  • 1-2 Dry Red Chillies, cut into 1 inch pieces
  • ½-¾ tbsp Dhania / Coriander Seeds, coarsely crushed
  • 1 tsp Jeera / Cumin Seeds
  • ½-1 tsp Red Chilli Powder / Paprika (adjust acc to taste)
  • 1 tbsp Kasuri Methi / Dried Fenugreek Leaves, crushed

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