Kadai Paneer is a year-round paneer dish that is bright, tangy, and highly spicy. This vibrant meal, Kadai Paneer, takes 30 minutes to prepare and is made using pantry essentials like onions, tomatoes, capsicum (green bell peppers), and Indian spices. I include two recipes for this curry: a hot home-style sauce and a semi-dry restaurant version.
Serving: 2 bowls
Ingredients for Kadai Paneer:
- 100 gms. Dairy Max Paneer
- 1 chopped onion; 50 gms.
- Julian size capsicum; 2 tblsp
- Tomato puree; ¼ tsp
- Red chilli pwdr; ½ tsp
- coriander pwdr ¼ tsp
- garam masala; 2 cloves crushed garlic
- 2-3 green chillies;
- 2-3 tblsp. oil
- Salt to taste
- ¼ tsp Kasuri methi
Method:
Fry onions & garlic in hot oil till it gets light brown. Add all the spices, tomato puree & mix it thoroughly. Then add capsicum & ½ cup of water in the gravy & stir till it becomes thick. Add panner in the gravy & stir for 2-3 Minutes. Sprinkle kasuri methi on it, stir & remove from heat. Serve hot.
History of Kadai Paneer
History of Paneer Tikka goes back in the 16th century. There is a theory that links the origins of paneer to the 16th-century Afghan and Persian emperors who governed North India. During that period, sheep or goat milk was utilized to make paneer.
The paneer that we know today was first introduced in the 17th century, although it too underwent changes throughout time. The Portuguese technique of “breaking” milk with an acidic substance, such as lemon juice, is the source of the contemporary paneer preparation procedure.
