Indian Traditional Food : Kadai Paneer Recipe

Kadai paneer is the easiest paneer recipe.Usually when we go to any restaurant, one paneer dish is unfailingly always ordered. Its usually make as side dish for roti, but goes well with simple pulaos.

Ingredients :

1.     Capsicums - 2 (big)
2.     Onion - 1 (big)
3.     Tomatoes - 3 (ripe)
4.     Ginger - 1 inch piece
5.     Garlic - 2 to 3 pods
6.     Green chilies - 4 to 5
7.     Garam masala powder - 1 tsp
8.     Kasoori methi - 1 tsp
9.     Dhania (Coriander) powder - 1 tsp
10.     Coriander leaves - A few strands
11.     Paneer (Cottage cheese) - 200 gms
12.     Oil - 1 tbsp

Direction :

Heat oil in a pan. Grate 1/2 the ginger and fry with the chilies. Puree the tomatoes after blanching. (Removing the skin by boiling the tomatoes in water for 5 minutes.) Add the puree and boil for 2-3 minutes. Cut capsicum into long, thin strips and add to the pan. Cut the remaining ginger into thin strips and add to the pan. Cut the paneer into 1 cm cubes and fry separately in oil till golden brown. The paneer can also be added without frying if one wishes to cut down on the oil. Add the rest of the ingredients. Cook for another 15 minutes. Season with cut coriander leaves. Serve hot with fresh chapattis.

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Matar Paneer Recipes

Matar Paneer is very famous in India.Enjoy The Recipe here..

Ingredients:

450gms /1lb shelled Mutter (green peas)
250gms / 1/2lb Paneer
2 medium onions (chopped)
6 cloves garlic (crushed)
1 tbsp grated ginger
2 green chilies (chopped)
250gms / 1/2 lb tomatoes (peeled and sliced)
Salt To Taste
1cup curd / plain yogurt
1 tsp turmeric powder
1 tbsp coriander seeds
4 bay leaves
2 cups water
1/2 cup ghee / vegetable oil
To Garnish :
Garam masala powder
Chopped coriander leaves

Preparation:

• Make a paste by grinding together half the onions, the garlic and coriander seeds.
• Heat the ghee in a frying pan and cut the paneer into 2.5-cm/1-inch cubes. Fry the paneer to a light brown and remove to drain on a plate.
• Add the remaining onion and the ginger to the ghee / oil in a pan and add the bay leaves and fry until the onion is golden brown.
• Add the turmeric and the paste mixture and fry until the ghee starts to separate.
• Add the paneer and mutter (peas) along with the yogurt, chili, tomato and salt. Stir for 5-6 minutes over low heat.
• Pour in the water and simmer gently for 20 minutes. Serve the matar paneer sprinkled with garam masala and coriander.