kadai paneer subzi recipe: Indulge in the exquisite flavors of this authentic Kadai Paneer Subzi, prepared in traditional restaurant style. This spiced delight, adorned with an array of spices and pastes, is a popular choice and a staple on the menu of almost every Indian restaurant.
Creating this Kadai Paneer Subzi is a straightforward process, and you can easily replicate it by following our delectable recipe. To start, blend coriander seeds and red chilies into a coarse powder using a mixer. Set aside. In a deep non-stick kadhai, heat ghee, and sauté ginger paste, garlic paste, and dried fenugreek leaves briefly. Add capsicum and the coarse powder, sauté for a minute. Introduce tomatoes, sugar, salt, and ¼ cup of water, mix well, and cook for 5 to 6 minutes on a medium flame, stirring occasionally. Finally, add paneer and coriander, toss lightly, and cook for an additional minute. Serve the hot Kadai Paneer Subzi with naan, chapati, or kulcha.
The distinctive taste of this dish comes from the addition of dried fenugreek leaves, while the combination of capsicum and tomatoes complements the paneer in terms of texture, flavor, and volume.
The subtle hints of ginger and garlic contribute a pungent dimension to this flavorful homemade Kadai Paneer Subzi, making it a perfect accompaniment for puris and rotis.
Ingredients: kadai paneer subzi recipe
For Kadai Paneer Subzi
- 1 1/2 cups paneer (cottage cheese) cubes
- 5 whole dry Kashmiri red chilies, broken into pieces
- 2 tsp coriander (dhania) seeds
- 2 tbsp ghee
- 1/2 tsp ginger (adrak) paste
- 1 tsp garlic (lehsun) paste
- 1 tsp dried fenugreek leaves (kasuri methi)
- 3/4 cup capsicum cubes
- 2 cups finely chopped tomatoes
- 1 tsp sugar
- Salt to taste
- 2 tbsp finely chopped coriander (dhania)
Method: kadai paneer subzi recipe
For Kadai Paneer Subzi
- Combine coriander seeds and red chilies in a mixer, blend into a coarse powder, and set aside.
- Heat ghee in a deep non-stick kadhai, sauté ginger paste, garlic paste, and dry fenugreek leaves for a few seconds.
- Add capsicum and the coarse powder, sauté for 1 minute.
- Add tomatoes, sugar, salt, and ¼ cup of water; mix well and cook for 5 to 6 minutes on a medium flame, stirring occasionally.
- Add paneer and coriander, toss lightly, and cook for 1 minute.
- Serve the Kadai Paneer Subzi hot.
Nutrient values (per serving)
- Energy: 325 cal
- Protein: 11.1 g
- Carbohydrates: 12.7 g
- Fiber: 2.6 g
- Fat: 25.5 g
- Cholesterol: 0 mg
- Sodium: 15.6 mg
How to Make kadai paneer subzi recipe
- For the Kadai Paneer Sabzi recipe, whether you’re aiming for restaurant-style or homemade, follow these steps:
- In a mixer, place the coriander seeds. Ensure they are well cleaned, as insects may be present. Remove the stalk and add the red chillies. It’s recommended to break the chillies into pieces before adding them to the jar to aid in easy blending. Blend until you achieve a coarse powder texture. Blend only a few times until you feel a coarse texture. Set aside.
- In a deep non-stick kadhai, heat ghee. Add the ginger paste and garlic paste. For time efficiency, it’s better to make and store these in the deep freezer in an air-tight container. Add the dry fenugreek leaves, rubbing them between your palms before adding for enhanced flavor. Sauté on medium flame.
- Add the capsicum. Green capsicum is used here, but you can use red or yellow capsicum if you prefer. Also, add the blended coarse powder. Sauté on medium flame for 1 minute.
- Add the tomatoes. Use red tomatoes, not the greenish ones. Add sugar to balance the tanginess from tomatoes. Also, add salt and ¼ cup of water. Mix well.
- Cook on medium flame for 5 to 6 minutes, stirring in between.
- Add the paneer cubes. Always use soft and fresh paneer, as it is the main ingredient of the Kadai Paneer recipe. To make paneer at home, refer to our detailed recipe on “How to make Paneer.” Add coriander to the Kadai Paneer Sabzi.
- Toss gently. If you toss the Kadai Paneer Sabzi vigorously, the paneer cubes may break.
- Cook the Kadai Paneer Sabzi on a medium flame for 1 minute.
- Serve the hot Kadai Paneer Sabzi with Butter Naan for a delightful experience.
Conclusion:
Making delicious kadai paneer subzi recipe involves attention to detail, such as ensuring cleanliness of coriander seeds, breaking red chillies for better blending, and storing ginger and garlic paste for time efficiency. The combination of varied colors of capsicum adds vibrancy to the dish. Following these steps ensures a flavorful and visually appealing Kadai Paneer Sabzi, perfect for serving hot with Butter Naan.
FAQs About kadai paneer subzi recipe
How do I ensure the coriander seeds are clean for the Kadai Paneer recipe?
Ensure the coriander seeds are well cleaned, as insects may be present. Before blending, remove the stalk and proceed with the recipe.
Why break whole red chillies before adding to the mixer?
Breaking the whole red chillies into pieces before blending helps in achieving a coarse texture more easily.
Why store ginger and garlic paste in the freezer?
Storing ginger and garlic paste in the freezer in an air-tight container saves time, allowing for quick and convenient use in recipes.
Why rub dry fenugreek leaves between palms before adding?
Rubbing dry fenugreek leaves between palms before adding enhances the flavor in the Kadai Paneer Sabzi.
Can I use different colored capsicum in the recipe?
Yes, while green capsicum is used in the recipe, you can use red or yellow capsicum based on your preference for added color and flavor.
