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Sunday, May 29, 2011

Kadhai Paneer

This is one paneer dish which does not require too much of preparation......predominantly tomato flavour with just the right amount of kasoori methi makes this a unique blend of flavours...must try for the paneer lovers!


1 capsicum, cut lengthwise
1 medium tomato, grated
1 medium sized onion, finely chopped
4 cloves of garlic, crushed
1" ginger, crushed to paste
2 tbsp tomato ketchup
1 tbsp oil
1 tsp kashmiri mirch powder
3/4 tsp coriander powder
1/2 tsp jeera powder
1/2 tsp kassori methi
1/2 tsp sugar
salt to taste


  • Heat oil in a skillet add the onions and saute for a minute. Add ginger and garlic paste and mix well. Cook the onions on a medium low flame till onion turn light brown in colour.
  • Add the grated tomato and let it cook on a medium low flame till the tomatoes start leaving oil.
  • Add tomato ketchup, capsicum and sugar and mix well. Cover and cook for 2-3 minutes till the capsicum are crisp but done.
  • Uncover and add coriander powder, jeera powder, kashmiri mirch powder and mix well.
  • Add water as per required and mix well.
  • Add salt and the paneer pieces. Cook for 3 minutes.
  • Sprinkle kasoori methi and cook for a minute.
  • Serve with any Indian bread!!!!

  • At any stage if the masala gets dry add 1 table spoon of water at a time.
  • The consistency of the gravy should such that it coats the paneer pieces. This dish does not have thin gravy.
  • When you add grated tomato, you can cook it by covering the skillet.
  • You can also use homemade tomato puree or blanched tomato instead of grated tomato.
  • When using grated tomato ensure that you do not add the skin of the tomato.
  • You can also use readymade tomato puree in such a case you will have to reduce the use of tomato ketchup.
  • You can also add yellow and red capsicum along with the green capsicum to give varied colour to the dish.

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