I was introduced to North-Indian curries during my primary schooling! Dad planned to take us to ‘Nootan Restaurant’ one evening… We were so much excited to dine something different :) And the first curry we ordered was ‘Kadai Paneer’… At that time, there were very few curries in menu, n specially 2-3 only with Paneer like Paneer Butter Masala, Paneer Tikki Masala… But this name fascinated me to order with butter naan!
And since that day if I see a slab of paneer, I think of having ‘Kadai Paneer’ at the 1st shot! Eevn though you prepare no. of varieties with kadai-cooking… This one was and will always be the king of kadais :)
Quick (hardly 10-15 mins), simple (easy-to-follow) and delicious (spicy one) curry – “KADAI PANEER“!!!
10 Paneer Cubes
1/2 Capcicum, diced
1 Tomato, chopped
1 Tomato, pureed
2 tsp Ginger-Garlic Paste
2 tbsp Cooking Oil
1 tsp Coriander Powder
1/4 tsp Turmeric Powder
2 Dry Red Chillies
2 tsp Coriander Seeds
Salt, to taste
Slice of lemon
STEPS TO FOLLOW:
- Dry roast red chillies and coriander seeds in a pan and cool them down a little.
- Grind them to make a coarse powder.
- Heat oil in a kadai and add ginger garlic paste in it.
- Saute for a while and add chopped onions, capsicum and cook until onions are translucent.
- Add tomato puree along with chopped tomatoes along with salt and turmeric powder and cook it for 2-3 mins to release raw aroma of tomatoes.
- Mix all the spices and add paneer cubes too. Coat them well with gravy.
- Cook on high flame for about 1-2 mins and turn off the heat.
- Transfer it to a serving kadai and squeeze lemon slice.
- Serve hot with Butter Naan or Paratha!
- You can skip using onion-garlic to make a Jain version!
- Use the same kadai paneer to make a veggie wrap too :)