Why recepie famous for?
Treat yourself to this fine sabzi, made in traditional restaurant style kadai paneer, spiced up with an assortment of spices and pastes. Kadai paneer is the most commonly ordered dish in every restaurant. It is a spicy and delicious sabzi. It is on the menu of almost every Indian restaurant.
Ingredients
For Kadai Paneer Subzi
1 1/2 cups paneer (cottage cheese) cubes
5 whole dry kashmiri red chillies , 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)
Instructions
To make kadai paneer subzi, combine the coriander seeds and the red chillies in a mixer and blend to a coarse powder. Keep aside.
Heat the ghee in a deep non-stick kadhai, add the ginger paste, garlic paste and dry fenugreek leaves and sauté on a medium flame for few seconds.
Add the capsicum and the coarse powder and sauté on a medium flame for 1 minute.
Add the tomatoes, sugar, salt and ¼ cup of water, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally.
Add the paneer and coriander, toss it lightly and cook on a medium flame for 1 minute.
Serve the kadai paneer subzi ho
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