"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Kadhai Paneer Recipe

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This recipe for Kadhai Paneer, by , is from Palle Family Recipies, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Rashmi Palle


Panner 1/2 block, cut into squares
Onion - 1 small, cut into squares
Capsicum 1 small, cut into squares
Tomato - Diced, one small can
Ginger garlic paste - 1 tbs
Green chilli - 1 slit lengthwise
Haldi - pinch
Red chilli powder - 1 tsp
Kasoori Methi - 2 tsp

For Kadhai Masala:
Dhaniya seeds - 1tbs
Jeera seeds - 1 tbs
Peppercorn - 1/2 tbs
Gently sautee the above in a saucepan till colour changes slightly. Cool and grind to coarse powder
Whipping cream - 2 tbs
Coriander leaves - For garnish
For smoky flavor - 1 small piece of charcoal (optional)/Ghee - 2 tbs

In a broad pan, heat 1tbs oil
Add capsicum and onion, gently sautee till softened. It must not change color or be too soft. Set aside
In same pan, heat 4 tbs oil. Once hot, add green chilli and whole can of diced tomatoes (Be careful, will splutter)
Cover and cook on medium heat till tomatoes are soft and mushy and oil oozes out from the sides. This takes time but you must wait till tomatoes are at this stage. Keep stirring, do not let tomatoes burn
Add ginger garlic paste, sautee well till raw smell goes.
Add pinch of haldi,salt and red chilli powder
Add Kadhai masala, a few drops of water and cook the dry spices
Add paneer squares and toss well
Now add onion and capsicum, give it a good mix and switch off the flame.
Add crushed kasoori methi, mix well
Garnish with corainder and drizzle cream on top
For smoky flavor: hold the coal with tongs over an open flame till white hot
Place a steel bowl in the center of the pan with the paneer. Line the bowl with foil
Place the hot coal in the bowl, drizzle a tsp of ghee on top. It will start smoking. Immediate cover with lid and let smoke for ten minutes. Remove the lid and discard the coal piece.

Personal Notes:
Personal Notes:
This one is a slightly advanced recipe since you have to make the masala. If you don't feel like grinding the masala, buy it from the store. I think MDH has a kadhai masala. If not, you can even use garam masala which you should have.
Smoking is optional but it gives amazing flavour. Have the steel bowl lined and ready to go before you heat the coal. Also have the ghee and the lid of the pan right next to the stove because you have to capture the smoke as fast as you can. Maybe you can do this once you have a good amount of experience with cooking :))




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