Kadai Paneer - Easy to Make Indian Homemade Main Course Gravy Recipe By Ruchi Bharani
- 10 years ago
Making restaurant style kadai 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, Chef Ruchi Bharani brings a very simple and easy to make quick homemade kadai panner recipe from North Indian cuisine.
Ingredients:
Dry Spices
2 cloves
1tsp fennel Seeds
1 tsp Jeera
4 pepper corns
1 tbsp Coriander Seeds
2 Cardamoms
Saute
2 onions ( cut lengthwise)
1 big Tomato ( chopped )
1 tsp oil
Gravy
1 capsicum ( diced)
1 baby onions (cubed)
1 tbsp butter
2 green Chillies ( cut lengthwise )
Salt
1 tsp Aamchur Powder
1 tsp ginger paste
1 tsp garlic paste
250 gms Paneer
Method:
- 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.
- 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 shelled 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
- 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
Director: Neha Sarkar
Camera: Kawaldeep Singh Jangwal, Manjeet Katariya
Editing: Pratik Jain
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited
Ingredients:
Dry Spices
2 cloves
1tsp fennel Seeds
1 tsp Jeera
4 pepper corns
1 tbsp Coriander Seeds
2 Cardamoms
Saute
2 onions ( cut lengthwise)
1 big Tomato ( chopped )
1 tsp oil
Gravy
1 capsicum ( diced)
1 baby onions (cubed)
1 tbsp butter
2 green Chillies ( cut lengthwise )
Salt
1 tsp Aamchur Powder
1 tsp ginger paste
1 tsp garlic paste
250 gms Paneer
Method:
- 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.
- 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 shelled 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
- 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
Director: Neha Sarkar
Camera: Kawaldeep Singh Jangwal, Manjeet Katariya
Editing: Pratik Jain
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited