Kadai Paneer

Course : Curry
Serves: 1
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400 grams paneer
4 large tomatoes -- finely chopped
4 medium green chiles -- finely chopped
2 medium dried red chiles
1 tablespoon ginger -- julienne
1 tablespoon chopped coriander leaves
1 tablespoon whole dry coriander seeds
1 teaspoon salt -- to taste
1/2 teaspoon red chile powder
3 tablespoons oil
1 tablespoon garlic paste
1/2 tablespoon garam masala powder
1/4 cup water
1 medium capsicum -- julienne

Preparation / Directions:

Cut paneer into thin srips or small triangular shapes. Cut the dry red chiles and heat the oil in a frying pan. Add the dry red chiles, the chopped green chiles, ginger and garlic paste and whole coriander seeds (crush them a little using a flat edged tool if you can, it will release the flavour) fry all together. When done add the chopped tomatoes and salt and the water let this mixture cook and simmer until the oil starts to separate from the tomatoes. Now add the red chile powder, garam masala, and stir in. Add the capsicum and the paneer and mix well. Last add the ginger julliene and the chopped coriander and mix well. Serve hot. This dish is very popular right now its a hot and tasty starter. Kadia refers to the pot its served in and Paneer is a cheese made from milk. It is usually used in dishes from the the north i.e. Punjab or Mughlai cuisine. The paneer itself doesn't taste of much but as an ingredient it really comes on its own! It is sold in packets in indian grocers or you can sometimes get in the deli section of supermarkets. I saw this on my mum's favorite program called Khana Kazana!! Sometimes in restaurants they serve this dish as a sizzling starter, to do this heat the serving dish until hot and when serving the paneer sprinkle a little lemon juice on it, sizzle to your hearts content! I hope you enjoy this dish. Don't be hasty, it's very very ta

3 Kitchen's say:
  (3 1/2 Stars!)
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