Paneer makes for one of the most versatile vegetarian dishes! Be it a dry vegetable, be it fry or be it gravy, a snack in itself or a filling; paneer can fit in everywhere. Paneer is a vegetarian’s haven. It is a perfect substitute for chicken as is evident from popular dishes like paneer butter masala, paneer tikka, paneer satay!
Kadhai paneer is a great accompaniment to any Indian dinner spread. This recipe is adapted from a Sanjeev Kapoor’s recipe.
Preparation Time: 10 mins | Cooking Time: 10 mins | Serves 2
200 gms of paneer cut into I inch squares
1 small green capsicum, de-seeded and cut into 1 inch cubes
1 medium onion thinly sliced
1 small tomato, chopped
1 bay leaf
1 dried red chilli
1 inch cinnamon stick
1 tbsp coriander seeds, crushed
2 tsp ginger-garlic paste
1 tsp red chilli powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala
Salt to taste
2 tbsp oil
- Heat oil in a Kadhai
- Add bay leaf, dried red chilly, cloves, cinnamon and crushed coriander seeds (keep a little for garnishing). Saute for a few seconds
- Add onions, capsicum and ginger-garlic paste. Saute for a couple of minutes
- Add the rest of the spices and tomato. Cook covered until the spices are cooked well
- Add paneer and salt. Mix it well and cook for 2-3 minutes
- Sprinkle some garam masala, garnish with coriander seeds and serve hot.
Note: Always add paneer at the end of the cooking else it will become hard. In case of reheating, sprinkle a little water over the dish to prevent the paneer from becoming hard.