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Writer's pictureTanya Bhatia

Kadhai Paneer | Paneer Capsicum

Updated: Jun 13, 2020



Serves 5

Ingredients

  • 2 tbsp mustard oil

  • 1 tbsp butter

  • 15-16 cubes paneer, preferably homemade

  • 1 medium size onion, chopped

  • 1 medium sized onion, sliced

  • 1 capsicum, sliced

  • 1 tomato, sliced

  • 2-3 tomatoes, chopped

  • 1 tsp ginger-garlic paste

  • 1 tsp coriander powder

  • 1/2 tsp red chilli powder

  • 3/4 tsp turmeric powder

  • 1/2 tsp garam masala

  • 1/2 tsp jeera powder

  • 1/2 tsp jeera or cumin seeds

  • 2 bay leaves or tej patta

  • 3-4 cloves or laung

  • 3-4 black peppercorns or kali mirch

  • 1 dried red chilli

  • 2-3 green chillies, chopped

  • 2 1/2 tsp salt

  • 1 tbsp sugar

  • 1 tsp kasuri methi

Instructions

  1. For the recipe you may use homemade paneer or 300 gas paneer bought from outside.

  2. Heat 1 tbsp oil in a Kadhai and sauté sliced onions, tomatoes and capsicum on high flame for 2-3 minutes. Then transfer them to a. bowl.

  3. Heat 1 tbsp oil in the same kadhai. Add jeera, laung, kali mirch, dried red chilli with tej patta. Saute for a minute.

  4. Add chopped onions and fry till they become translucent. Add the ginger-garlic paste and saute for a minute.

  5. Now add the chopped tomatoes and saute till the tomatoes become soft and mushy.

  6. Transfer the gravy to a blender and blend it to a fine paste.

  7. In the same kadhai, add 1 tbsp butter and pour in the paste. Cook it well till it becomes to boil.

  8. Now add salt, coriander powder, red chilli powder, turmeric powder, garam masala and jeera powder. You may add some water here if needed.

  9. Mix well and saute for a few seconds.

  10. 10. Add the sautéed vegetables and cook for 2 minutes.

  11. Now add the paneer cubes and add sugar. Mix well and garnish with kasuri methi.

  12. Serve kadhai paneer with laccha parantha or tandoori roti.

Nutrition Facts

Per Serving: 121 calories; 9.3 g fat; 4.6 g carbohydrates; 4.9 g protein; 1.7 g fibre.

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