Kadai paneer gravy recipe

Kadai paneer gravy is an excellent side dish for chapati, naan, dosai, pulav, idli. Let see how to cook it.

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Paneer pieces - 1 cup
  2. Chopped Capsicum - 1 cup
  3. Chopped Onion - 1
  4. Chopped Tomato - 1
  5. Green chili powder - 1 teaspoon (tsp.)
  6. Garam masala powder - 1 teaspoon (tsp.)
  7. Coriander powder - 1 teaspoon (tsp.)
  8. Ginger garlic paste - 1 teaspoon (tsp.)
  9. Chopped Green chili - 1
  10. Chopped  Coriander leaves - little
  11. Oil - 2 tablespoon (tbsp.)
  12. --------------------------
  13. -- For grinding to paste --
  14. -------------------------
  15. Tomato - 2
  16. Coriander seed - 1 teaspoon (tsp.)
  17. Dry chili - 2

PREPARATION:

  1. Dry roast dry chili, 1 teaspoon (tsp.) of coriander seeds. Grid this to a thick fine paste with 2 tomatoes.
  2. In little oil roast the paneer pieces and keep it aside. In the same pan add the left over oil and heat it.
  3. Now add green chili, ginger garlic paste and sauté until the raw smell is gone.
  4. Now add onion and sauté until they become translucent.
  5. Now add the tomato and sauté until they become mushy.
  6. Now add the ground tomato paste, chili powder, garam masala powder, coriander powder, salt. Mix and cook until the raw smell is fully gone.
  7. Now add the capsicum pieces and cook for 4 minutes. Now add 1/2 cup of water and bring to boil.
  8. Now add the roasted paneer pieces, coriander leaves and mix well. Remove from heat and serve.

NOTES:

  1. Goes well with chapati, naan, dosai, pulav, idli.



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