Kadhai Paneer ( Punjabi Subzi )

by Tarla Dalal

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Accompaniments

Bermi Parathas
Cabbage Parathas ( Nutritious Recipe For Pregnancy)
Dal and Soya Parathas
Gobi Paratha
Jalebi Paratha
Lachha Parathas ( Swadisht Subzian )
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Paneer and Cabbage Lifafa Paratha
Protein Parathas
Rajma Cheese Parathas
Rice And Soya Paratha ( Protein Rich Recipe )
Saatdhan Parathas
Spinach and Paneer Parathas

4/5 stars 100% LIKED IT

2 REVIEWS ALL GOOD

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A tantalizing dish to rustle up when you are in a hurry. Replace the paneer with mixed boiled vegetables to make subzi kadai.

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Preparation Time: 15 mins
Cooking Time: 25 mins
Makes 4 servings
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Ingredients

1 1/2 cups paneer (cottage cheese) , cut into 1 inch cubes
oil for deep-frying
2 tbsp butter
1 tsp coriander (dhania) seeds , dry roasted and crushed
1 tsp ginger garlic paste
1 1/2 cups chopped tomatoes
1 1/2 tsp chilli powder
1/4 cup fresh cream
1 tsp dried fenugreek leaves (kasuri methi)
salt to taste
1/4 tsp cardamom (elaichi) powder
1/4 tsp punjabi garam masala
1/2 tsp sugar
2 tbsp chopped coriander (dhania) for the garnish

Method

Heat the oil in a deep non- stick kadhai and fry the paneer cubes for 3 to 4 minutes.
Put in warm water for 15 minutes. Drain again and keep aside.
Heat the butter in a kadhai, add the coriander seeds and sauté for half a minute.
Add the ginger-garlic paste and sauté for another minute.
Add the tomatoes and sauté with ¼ cup of water for 5 minutes, while stirring occasionally.
Add more ¼ cup of water and cook on a medium flame for another 6 to 7 minutes or till the oil separates from the gravy, while stirring occasionally.
Add the chilli powder, cream and dried fenugreek leaves and salt and simmer for 2 minutes.
Add the paneer, cardamom powder, punjabi garam masala and sugar and cook for 2 to 3 minutes.
Serve hot garnished with coriander.

RECIPE SOURCE : Punjabi Subzis

2 reviews received for Kadhai Paneer ( Punjabi Subzi )

2 FAVOURABLE REVIEWS

The most Helpful Favourable review

Reviewed By
Gowri Subramanya, October 08, 2010

This is an aromatic dish, with rich spicy flavour and taste. I loved taking in the flavours of the spice as I was cooking it. The ingredients complement Paneer beautifully, except for Cardamom which I thought overshadowed the flavour of the dhania powder and the garam masala. This could, of course, be attributed to personal choice. But I would give cardamom a miss the next time. Overall, this fragrant dish is true to the spirit of Indian cuisine - spicy and rich, yet fairly simple to cook!

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Reviewed October 08, 2010 by Gowri Subramanya

This is an aromatic dish, with rich spicy flavour and taste. I loved taking in the flavours of the spice as I was cooking it. The ingredients complement Paneer beautifully, except for Cardamom which I thought overshadowed the flavour of the dhania powder and the garam masala. This could, of course, be attributed to personal choice. But I would give cardamom a miss the next time. Overall, this fragrant dish is true to the spirit of Indian cuisine - spicy and rich, yet fairly simple to cook!

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Reviewed May 12, 2012 by n_katira

A very tasty gravy. I substituted the paneer with mixed vegetables and that also tastes amazing.

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1 of 1 members found this review helpful

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