there is also a kadai paneer gravy version posted on the blog.
I have made a few veg recipes from the book and they have all been great.
This kadai paneer recipe is a semi dry and mildly spiced recipe.
Lastly add 1 teaspoon crushed kasuri methi, ginger julienne (from 1 inch ginger) and 2 tablespoons coriander leaves.
Add finely chopped onions and saute them till they turn translucent.Serve kadai paneer, hot with rotis or cheese garlic naan or whole wheat naan or parathas.Add to cup finely chopped onions.Then add the ground kadai masala to the tomatoes.Then add 1 teaspoon ginger-garlic paste.In a kadai, heat 2 tablespoons oil.Lastly add kasuri methi, ginger julienne and coriander leaves.This recipe is called as kadai paneer as the whole dish is prepared in a kadai or karahi.The recipe is simple and very easy to make.
If you dont have a kadai, then make the recipe in a pan.
This kadai paneer is one of the most popular paneer recipe on blog along with paneer butter masala, the best of smokey robinson and the miracles palak paneer, matar paneer, paneer bhurji and chilli paneer.
Then add ginger-garlic paste.Now add the paneer cubes (250 grams).Now add the capsicum julienne.Serve kadai paneer, hot with rotis or naans or plain parathas or pudina paratha.This restaurant style kadai paneer recipe is adapted from the cookbook prashad cooking with indian masters by jiggs kalra. .Best to have kadai paneer with onion rings, lemon wedges and butter naan, garlic naan or tandoori roti.Mix these with the rest of the masala.Since red chilies are used, one does not need to add red chili powder.The capsicum can also be diced, but making juliennes means faster cooking.