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The kadai is one of the most commonly used cooking utensils in indian kitchens. It is mainly used for deep-frying and may be called india's version of the chinese wok. Delicious subzis can be prepared in a kadai and this gives the dish a distinct feel. As a result subzis that are prepared in this manner adopt the word kadai in their name. Thus originates the dish kadai paneer is a semi-dry dish that makes use of whole red chillies making it a treat for all your senses. Capsicum adds just the right amount of crunch while the kasuri methi bestows its wonderful fragrance upon this creation. Serve this dish in a miniature kadai with some hot coal underneath to give it the authentic kadai-fresh look!
Preparation Time: 15 minsCooking Time: 25 mins Makes 4 servings Show me for servings
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My husband and I both work so our office tiffins are usually drab .I was on vacation and wanted to pack something interesting and yummy for my husband. I chose this recipe. It was quick to make and turned out very tasty The best part was that by frying and then putting in water, the paneer retained its softness and did not become chewy which it usually becomes. Kasuri methi lent a very good aroma to the dish. My family liked it very much and it feels so good when they ask me to cook it again. Thank you very much Ma'am for the dish recipe.
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