Kadai Paneer

Kadai Paneer

 

One of the most famous Indian Vegetarian dishes of all time.This irresistibly tasty dish is a combination of Paneer (Cottage cheese) and Kadai masala.

 

 

Kadai Paneer

 

 

Kadai

Kadai paneer takes it's name from the special utensil Kadai ('Wok' like utensil) in which it is cooked. Kadai paneer is normally made semi-gravy in consistency. Some people do like it dry as well.

 

 

 

This flavourfull dish is a typical North Indian delicacy, it's a very famous dish in restaurants all across India.  Countries around the sub-continent such as Nepal, Pakistan and Bangladesh made it one of their favourites and, one of the fast moving dishes in any Indian restaurants in United States as well.

Roti, naan, chapathi or pulav rice can accompany kadai paneer. 

 

Paneer is a fresh and unripened Indian cheese, made of cow's milk. Milk is boiled first and an acid medium such as lemon juice or vinegar is added into it. Once it is curdled, whey is seperated and the cheese is then wrapped  in a cheese cloth or muslin cloth and rinse it with fresh water and press the water out.

 

Nutritive value:

100 gm of paneer contains 265 KCal of energey, 18.3 gm of protein, 20.8 gm of fat, 2.6 gm of minerals, 1.2 gm of carbohydrate, 208 gm of Calcium, 138 gm of Phosphorous.

 

 

Since it contains considerably good amounts of  cholestrol and fat, those who have hypertension and diabetes should consider avoiding it. Occasional intake in small quantities is advised.

 

Recipe of Kadai Paneer: 

 

For 4 servings.

 

2 Tsp       Oil/Ghee.

2 pcs        Dried Red chillies.

2 pcs         Bay leaves.

2 pcs        Cardamom (crushed).

2 pcs        Cloves.

2 Tsp        Coriander seeds (crushed).

1 Tsp        Cumin seed.

300 gm     Onion (medium diced).

2 Tsp        Ginger-Garlic paste.

2 Tsp         Red chilli powder.

1/2 Tsp      Turmeric powder.

2 Tsp         Garam masala.

400 gm     Tomato (medium sized).

300 gm      Bell peppers( diced).

500 gm      Paneer.

Salt as per taste.

2 Tbsp      Kasuri methi ( dried fenugreek leaves).

1 Tbsp      Coriander leaves (roughly chopped).

1 Tbsp      Grated Parmesan (for garnish)

 

Method of Preparation:

 

In a medium sized kadai, heat oil and add all the whole spices.  Add onion and cook for a while.  Add ginger-garlic paste and cook.  Add the powdred masalas into it and cook for a while.  Add tomatoes, cook until the oil separates.  Add peppers and paneer and cook until the vegetables become tender.  Check seasoning.

 

Sprinle kasuri methi and sprinkle some  chopped  coriander leaves, give it a nice mix.

 

 

 

Garnish with grated paneer, coriander leaves and cream (optional).

 

 

 

 

 

 

 

 

I have tried this at home and it came out as good as I expected it to be.  You can try this recipe at home and let me know how did you like it...

 

 

 

 

Enjoy, HAPPY COOKING!!!