Kadai Paneer Recipe (Spiced Cottage Cheese with Green Bell Peppers)
3 to 4 servings
Kadai Paneer Recipe is a delicious North Indian dish that is made from fresh homemade paneer and sauteed with Green Bell Peppers, dried fenugreek leaves and the cardamom. When you have the paneer, all you need a few spices and wok also known as a Kadai. The capsicum and the onions are stir fried on high heat and then the tomatoes are added in to give it the moisture. I typically like to grate my tomatoes for the Kadai Paneer recipe, but you can add it chunks as well. Serve the Kadai Paneer along with ready Phulka's and Paneer Pulav for a weeknight dinner
1 recipe of homemade paneer
1 large onion, diced
1 large green bell pepper/ capsicum, diced
1 teaspoon grated ginger
2 cloves of garlic, finely chopped
2 large tomatoes, finely chopped
1 teaspoon cardamom powder or 1 badi elaichi
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon red chilli powder
1 teaspoon black pepper powder
1 tablespoon kasuri methi (dried fenugreek leaves)
oil for cooking
1 tablespoon butter
salt to taste
To begin making the Kadai Paneer Recipe, heat a teaspoon of oil in a heavy bottomed Wok or a Kadai.
Add the onions, green bell peppers, ginger, garlic and sauté until the onions and peppers are tender.
Once the onions and peppers have turned slightly tender, add the tomatoes, turmeric powder, cumin powder, black pepper powder, red chilli powder and saute until the water from the tomatoes have evaporated and become a thick paste.
Add butter, salt, cardamom powder or badi elaichi and and sauté for few more minutes. Add the paneer pieces and kasuri methi.
Cover the pan and simmer for a few minutes on low heat. After a few minutes, turn off the heat. Check the salt and spice levels and adjust to suit your taste. Transfer to a serving bowl and serve warm.
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