KADAI PANEER RECIPE

Kadai Paneer, one of the popular paneer based main dish mainly served with roti or naan. This gravy is prepared by freshly pounded spice masala cooked in a tomato and onion based gravy. 

Kadai paneer, best to be served with roti, paratha or Pulao. The Kadai Masala Powder has a unique strong flavour. Can be used in any paneer recipes. The strong flavour of coriander seeds dominates the recipe.  

Category: Main Course
Cuisine: Indian
Servings: 4 
Total Time: 40 mins
Prep Time: 15 mins
Cook Time:  25 mins

Ingredients : 

For Masala Powder :

• 2 Tsp Of Coriander Seeds 
• 1 Tsp of Fennel Seeds 
• 1 Tsp of Cumin Seeds 
• 2 Green Cardamom 
• 2 Cloves 
• 6-8 Black Peppercorns 

For Gravy : 

• 250 grams of Paneer 
• 1 Capsicum Diced 
• 1/2 Tomato Diced ( de-seeded) 
• 1/2 Onion Diced 
• 3 Green Chillies 
• 1 Big Onion Chopped
• 1/4 cup of  Tomato Puree 
• 2 Tsp of Ginger Garlic Paste 
• 1/4 Tsp of Turmeric Powder 
• 1 Tsp of Chilli Powder 
• 1/4 Tsp of Coriander Powder 
• 1 Cinnamon Stick 
• 1 Bay Leaf 
• 2 Green Cardamom 
• 2 Cloves 
• 1/4 Tsp of Cumin Seeds 
• 1/4 Tsp of Fennel Seeds 
• Salt for Taste 
• 2 Tsp Of Coconut Oil 
• Chopped Coriander Leaves 

 To make Kadai Paneer Recipe at home follow the detailed step by step recipe with photos posted below

Step By Step Picture Instructions : 

For Masala Powder :

1. Dry Roast all the ingredients mentioned under masala powder one by one on medium flame (Dont burn it) 
   
   
   
   
   
   
   
   
   
   
   
2. Once roasted well, allow it to cool down 
3. Add the roasted ingredients into a mixer, and ground into a coarse powder 
   

For Gravy : 

1. In a pan, add coconut oil and temper with cloves, bay leaf, cinnamon stick green cardamom, fennel and cumin seeds. 
   
2. Then add slit green chillies 
   
3. Add chopped onion and roast them for about 3 minutes on medium flame until soft 
   
4. Add ginger garlic paste to the onion and cook until the raw smell disappears 
   
5. Add turmeric powder, chilli and coriander powder
   
6. Add the Kadai masala powder and mix well
   
7. Roast for 2 minutes 
8. Now add tomato puree and salt required for the curry 
   
9. Add 1/4 cup of water to the curry and bring it to boil 
   
   
   
   
   
   
10. Once the curry starts to boil, add diced paneer, capsicum, onion and tomato 
    
    
    
    
    
    
11. Give a gentle stir 
12. Cover and cook for 3-4 minutes on medium flame 
13. Garnish with coriander leaves 
    
14. Serve hot 
    
    
    
    
    

SPICY PANEER PEAS CURRY RECIPE

Spicy Paneer Peas Curry Recipe, best to be served with steamed rice, ghee rice or pulao, roti or naan.  This recipe is easy and delicious, made out of freshly prepared green paste. 

Category: Main Course

Cuisine: Indian

Servings: 2

Total Time: 30 mins

Prep Time: 10 mins

Cook Time:  20 mins

Ingredients : 

• 500 grams Paneer Cubes 
• 1/4 Cup Green Peas 
• 1 Onion Chopped 
• 2 Tomato Chopped 
• 1/4 Teaspoon Turmeric Powder 
• 1 Tablespoon Red Chilli Powder 
• 1/2 Tablespoon Coriander Powder 
• 1/4 Tablespoon Cumin Powder 
• 1/4 Tablespoon Garam Masala Powder 
• 1/4 Teaspoon Sugar 
• 1/2 Teaspoon Fennel Seeds 
• 4 Cloves 
• 3 Green Cardamon 
• 1/2 Inch Cinnamon Stick 
• 1 Bay Leaf 
• Coriander Leaves for garnish 
• Salt to taste 
• 3 Tablespoon Coconut Oil 

For Green Paste :

• 7-8 nos Garlic 
• 1 inch Ginger 
• 6 no Green Chilli 

To make Spicy Paneer Peas Curry Recipe at home follow the detailed step by step recipe with photos posted below

Step By Step Picture Instructions : 

• Cut Paneer into cubes 
• Pan fry them with 1 tablespoon of coconut oil on medium flame on both sides 
  
• Fry them until brown, and keep aside 
  
• For green paste, in a mixer add ginger, garlic and green chillies  
  
• Grind into a fine paste with little water and keep aside 
  
• In a pan, temper fennel seeds, bay leaf, cinnamon stick, cloves, green cardamon in coconut oil 
  
• Add chopped onion and fry on medium flame for 3 minutes 
  
• Then add the green paste and cook on low flame until the raw smell disappears 
  
  
  
  
  
  
• Add chopped tomatoes and mix well 
  
• Add turmeric powder, salt, chilli, coriander powder, cumin powder, sugar and garam masala powder to the onion-tomato mixture 
  
  
  
  
  
  
• Cook the curry on medium flame until oil separates 
  
• Add green peas and mix well 
  
• Add 1/2 cup of water and mix well 
  
• Bring to boil 
  
• Add the pan-fried paneer and mix gently
  
• Cook for 5 minutes on medium flame and garnish with coriander leaves 

• Serve hot 
  

PANEER TIKKA FRIED RICE

Paneer tikka is an Indian dish made from chunks of paneer marinated in spices and grilled in a tandoor. It is a vegetarian alternative to chicken tikka and other meat dishes. Paneer tikka fried rice is one pot meal with the flavours Paneer Tikka masala. It’s a simple and delicious recipe, best to be served with onion raita.

Ingredients : 

For Tikka : 

• 250 Grams Paneer Cubes 
• 1 Tablespoon Green Chilli Chopped 
• 2 Tablespoon Ginger Grated 
• 2 Tablespoon Yogurt 
• 1 Tablespoon Chilli Powder
• 1/2 Tablespoon Coriander Powder
• 1/4 Tablespoon Turmeric Powder
• 1/4 Tablespoon Cumin Powder
• 1/4 Tablespoon Garam Masala Powder
• Salt to taste 
• 3 Tablespoon of Oil 

For Fried Rice : 

• 1 cup Cooked Rice 
• 1 Tablespoon Garlic Chopped 
• 2 Green chilli Chopped 
• 1 Onion Chopped 
• Salt to taste 
• 2 Tablespoon Oil / Ghee 

To make Paneer Tikka Fried Rice at home follow the detailed step by step recipe with photos posted below

Step By Step Picture Instructions : 

For Tikka : 

1. Cut Paneer into cubes 
2. In a bowl, mix coriander powder, red chilli powder, turmeric powder, cumin powder, garam masala, grated ginger, finely chopped green chillies and salt 
3. Mix them all together, add yoghurt to the mixing bowl and beat well till smooth
4. Add the paneer cubes to this mixture 
5. Cover and keep aside for about 30 minutes.
6. Grill the marinated paneer on a tawa
7. Cooked on a low-medium flame and keep it aside 

For Fried Rice : 

1. Heat oil/ghee in a frying pan. 
2. Add chopped garlic and green chillies 
3. Add finely chopped onion and fried until brown 
4. Pour the leftover tikka marination and cook by stirring continuously
5. Fry till it becomes thick and crispy 
6. Then add the cooked rice and mix gently
7. Check for salt and add accordingly 
8. Add the paneer tikka cubes and gently toss to combine well
9. Cook on a medium flame for 1-2 minutes tossing occasionally
10. Serve hot

ACHARI PANEER RECIPE / PICKLED FLAVOUR PANNER RECIPE

This is a spicy recipe with the pickling spices. Best to be served with phulka, parotta or ghee rice.  

Also, see other recipes 

DHABA STYLE PANEER GRAVY - Quick Version

Dhaba Style Paneer Masala 

Paneer Butter Masala 

Mattar paneer 

This recipe can be prepared as semi gravy and served with any roti. If you feel not to take too spicy gravy, reduce the green chilli quantity.  

Ingredients : 

• 500 grams Paneer diced 
• 1/2 Tablespoon Cumin Seeds 
• 1/4 Tablespoon Mustard Seeds 
• 1 Large Onion chopped 
• 2 Tablespoon ginger garlic paste 
• 5 Slit Green Chilli 
• 2 Tomatoes Chopped 
• 1/4 Tablespoon Turmeric Powder 
• 1/2 Tablespoon Chat Masala  
• 1 Tablespoon Chilli Powder 
• 2 Tablespoon Coriander leaves 
• Salt to taste 
• 3 Tablespoon Coconut Oil 

To make Achari Paneer Recipe / Pickled Flavour Paneer Recipe at home follow the detailed step by step recipe with photos posted below

Step By Step Picture Instructions : 

1. Temper cumin and mustard seeds in coconut oil. (You can also use any other oil of your choice) 
   
2. Add chopped onion and roast until soft 
   
3. Then ginger garlic paste and fry until the raw smell disappears 
   
4. Add chilli powder, turmeric powder and chat masala powder 
   
5. Mix well and roast on medium flame 
   
6. Add chopped tomatoes and cook until soft 
   
7. Add salt required for the curry 
   
8. Add 1/4 Cup of water and bring it to boil
   
    
9. Add the slit green chilli and cook for a couple of minutes 
   
   
   
   
   
   
10. Now add the paneer cubes and cook for 3-5 minutes on medium flame 
    
11. Garnish with coriander leaves 
    
12. Serve hot