Monday, 30 November 2009

Kadai Paneer

Paneer is something we can never do without. Its almost as if we get withdrawal symptoms if we haven't had a Paneer dish in more than 5 or 6 days! So when JFI:Paneer was announced, I was very excited, both to participate and to feast on the round up! But looks like I am just about managing to send in my entry.

This one features in almost all the restaurant menus & I have to admit, is always my preference if asked to choose. One main reason being it goes very light on the cream, even in a restaurant ( Of course this home made version doesn't use any cream at all). Since there is no cream, it tastes quite different from the other Paneer dishes and is a very good refreshing change.

I found this recipe here, and more or less followed it to the letter.

Paneer Kadai

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Serves 2


  • 2-2.5 cups Paneer cubes
  • 4-5 tomatoes, chopped
  • 2 tblsp oil
  • 2 dry red chillies
  • 2 cloves
  • 2 tblsp Coriander seeds, crushed
  • 1 medium sized onion, chopped
  • 1” Cinnamon stick
  • 2 Bay leaves
  • 2 tsp Garlic paste
  • 2 tsp Ginger paste
  • 1-2 tsp red chilli powder
  • 1 tsp Kasuri Methi (Dried Fenugreek Leaves)
  • Fresh Coriander leaves, chopped
  • Salt


Heat oil in a kadai. Add the red chillies, bay leaves, cinnamon, cloves and the crushed coriander. Also add in the onion and fry for approx 3-4 min on a medium flame.

Add the ginger paste, garlic paste and red chilli powder and mix well. Sauté for another 2-3 min.

Add the tomatoes and salt and cook till the tomatoes turn soft. Add the paneer and mix gently. Also add the kasuri methi. Add some water if you want the gravy to be thinner.

Cook on low heat for about 5-7 minutes. Add the chopped coriander leaves, mix and turn off the heat.

Serve hot with Roti or as a side dish with Rice.

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My notes: This wasn't exactly like the ones I have had in the restaurants but it was delicious all the same. The gravy was quite watery & if continued to cook, the dish turned out dry. I might try adding some grated onion next time. Also the tomatoey taste was quite strong since the tomatoes are actually being boiled here, reducing the quantity might make a difference.


This is my entry for JFI:Paneer an event originally started by Indira.

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