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3 from 1 vote

Kadai Paneer | Cottage cheese cooked in spicy kadai masala

Course Main Dish - Gravies
Cuisine North Indian
By Diet Vegetarian
Dish Type Paneer Dishes
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Author Srivalli

Ingredients

  • 300 gms Paneer / Indian Cottage cheese
  • 1 tsp Cooking Oil
  • 1 tsp Butter
  • 2 Dry Red Chilies whole
  • 2 tbsp Coriander Seeds
  • 2 Cloves
  • 2 Cinnamon one inch sticks
  • 2 Bay Leaves
  • 2 medium Onion finely chopped
  • 1/2 tsp Ginger Garlic Paste
  • 2 tsp Red Chili Powder
  • 2 medium Tomatoes puree
  • Salt to taste
  • 2 long Green Chilies
  • 2 tbsp Coriander Leaves fresh, chopped

Instructions

  • Coarsely pulse the red chilies and coriander seeds, it should not become a fine powder.
  • I used homemade Paneer. Cube into 2 inch pieces.
  • Heat butter in Kadai, roast the paneer cubes until it turns golden in colour. Remove and keep it aside.
  • In the same kadai, heat oil, red chillies-coriander coarse powder, cloves, cinnamon, bay leaves sauté for two minutes.
  • Then add the onions, silted green chilies stir. When it starts turning colour add ginger garlic paste, red chilli powder and mix well.
  • Continue to sauté for two minutes, add tomato puree, salt. Cover with lid and let the puree cook.
  • When the tomato puree is well cooked, add the roasted paneer, mix well. Finally add the coriander leaves and serve with rotis.
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