Name: Kadhai Paneer recipe by Anagha Doiphode at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Dry Spices : 2 cloves; 1 tsp Fennel seeds; 1 tsp cumin seeds; 4 pepper corns; 1 tbsp Coriander Seeds; 2 Cardamoms; 250 gms Paneer/ Cottage Cheese; 2 onions, Sliced Lengthwise; 2 medium Tomatoes ( chopped ); 1 tsp oil; 1 green capsicum cut into cubes; 1 baby onions (cubed); 1 tbsp Butter; 2 green Chillies ( cut lengthwise ); Salt to taste; 1 tsp aamchur powder; 1 tsp Ginger paste; 1 tsp Garlic paste; Water as needed; Fresh Cream / Yogurt ( Optional )

ABOUT Kadhai Paneer RECIPE

Making restaurant style kadhai Paneer is no more a hectic job. Just few simple ingredients readily available at home, is all that is needed. Without spending long hours in the kitchen to make delicious food, This is a very simple and easy to make quick homemade Kadhai Paneer recipe from North Indian Cuisine.

Ingredients Serving: 4

Dry Spices : 2 cloves
1 tsp Fennel seeds
1 tsp cumin seeds
4 pepper corns
1 tbsp Coriander Seeds
2 Cardamoms
250 gms Paneer/ Cottage Cheese
2 onions, Sliced Lengthwise
2 medium Tomatoes ( chopped )
1 tsp oil
1 green capsicum cut into cubes
1 baby onions (cubed)
1 tbsp Butter
2 green Chillies ( cut lengthwise )
Salt to taste
1 tsp aamchur powder
1 tsp Ginger paste
1 tsp Garlic paste
Water as needed
Fresh Cream / Yogurt ( Optional )

Instructions

Roast coriander seeds, cumin seeds, fennel seeds, cloves, cardamoms, pepper corns in a heated pan for about a minute.
Open the cardamom pods and let the seeds remain in the mixture.Let the mixture cool.
Heat some oil in a pan, add the onions to it and saute
Meanwhile grind the dry roasted seeds in a grinder to make a smooth powder.
Once the onions turns brown, add the tomatoes and cook it till the tomatoes turn soft. Add salt and mix everything well.
Put the content in the grinder with the powdered spices in it. Add raw mango powder and grind it to make a smooth paste.
Add water if needed.
Method : Put butter in a pan and add ginger and garlic paste to it. Mix well ginger and garlic before the butter melts.
Add chillies and saute it with the paste. Add baby onions and toss them and cook them for about 2 mins.
Add diced capsicum to it and add the masala paste once the onions have turned translucent.
Cook everything for a min and add water to it. Stir it in and let it boil.
You can add 1 tsp fresh cream here to make the gravy creamy and rich.
Add the paneer cubes, toss them up and mix well everything.
Add salt and coriander leaves to it and mix well.
The gravy dish is ready to be served hot with roti / paratha .

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