You are here: Home > Cuisine > Indian Veg Recipes > Punjabi > Punjabi Subzis > Kadhai Paneer ( Punjabi Khana ) Kadhai Paneer ( Punjabi Khana ) by Tarla Dalal Post A comment Add your recipe to below listed cookbooksNon-vegetarian Low Calorie RecipesVishuVeg DinnerManju's CookbookRituDhwanitVista EventsKanikaSnacksRinkuMy RecipesHiral MehtaSilkyNavyanshLibo Cook BookFerdousTarla CookbookPregaMaitriGharatla JevanLunchMarwari CookbookGeetaPayoshi KitchenKids TiffinPost DeliveryBaked_itemRecipes For DosaSheetal’s FavouriteChef's BookNehaDelicacyGujaratiLactatCooking GuideSutapas CulinaryDevika RecipesNastaRecipe CookbookAvi' S 8month RecipesJyotiRaji’s KitchenTarla DalalMmmsPriyaTrishaMazedar DishesRecipes Tarla DalalFatimaSruthiVasundharaMy Kutty RecipesAnuManinder JaiswalShrutiPost Pregnancy Indian RecipesSwethRaji’s KitchenFishFavourite FoodsGeeta TawdeVandnaNorth Indian CookingJafarTara DalalIshaMamta BookTasty TipsMy Baby FoodStarterNon VegTmGiyMangala CookbookHealthy Snacks and StartersSnacksSaadgiDeeptiAnjuliKhyatiBaked_itemTarla Dalal RecipesMy Quick Dinner RecipesBaby RecipesRoshi ki PasandBb Tiffin'sCook Book Vanita 1Meri RasoiChirpySakshi’s RecipeBindu DietNonfried SnacksBasicMy Baby Food RecipesHarPsychZenaTestTarla Dalal Cook BookOne PotShilpa’s RecipesPost Delivery!Chopping BoardRecipesSwathi SeshadriGeetuRecipesRadhaJeromeHealthy OneArhamSnacksMadhuJanviParidhiAmanBaby RecipesSai RamNiyatiDietChicken RecipesRakesh KumarDinner LightBreakfastRyanNainiTarla Cook BookTarla Dalal Cook BookCookingKids Tiffin RecipesSnacksBreakfast SaileePost PregnancyAPost Pregnancy RecipesBhavna's RecipeChristinaAshima'sShiDhruvikBaked and HealthyIndian Tea Time SnacksSnacks For DiaPriti’s Collection Of RecipesBaby RecipesSunainaGarland Dalal ReceipesMy TiffinsKashvi Cook BookTarla Dalal Yummy RecipesStartersSeemaStarter / One MealJasbit RasoiReceipy BookNechi's BookNadias BookSoulfullRecipeKhana KhazanaPoohSuchi Cook BookSimiManisha RecipeSabinaAbhidhaSweet N SpicySandrineContinental Cook BookHealthy SnacksRPrisha's Tiff I N BoxesBabyFusionJuhi'sGujarati RecipiesAngelChopping BoardTarla DalaFaral FoodNflavourMarwari CookbookTasty BudsRaji’s KitchenJo RecipesJo RecipesReceipFavorite RecipesFoodyKrishnaSohit WadhwaRiturajShilpaSimrannTarla Diet TeceipesTarla Dalal -dailyAnjali's CookbookVeg Food RecipesTarla Dalal ReceipeSavory DishesKinjalGujarati Main CourseWeekend DinnerGravy RecipesPost PregnancyNileshKids School Tiffin RecipesSweta CookbookGujrati FoodMohini Dinner CookbookSaiTiffinRZeeMoktails RecipiesGujarati RecipesMy CookbookReceipesStartersMeenazStartersTarla Dalal 2Breakfast KRainbowKids RecioesPastriesDry SnacksMy RecipesDivya'$Aryoman's TiffinNehaSharanya TiffinVidhiUseful RecipesSushSushSushInstant SnacksYummy FoodKids RecipeMeri RasoiDeepak M. 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It is mainly used for deep-frying and may be called india's version of the chinese wok. Delicious subzis can be prepared in a kadai and this gives the dish a distinct feel. As a result subzis that are prepared in this manner adopt the word kadai in their name. Thus originates the dish kadai paneer is a semi-dry dish that makes use of whole red chillies making it a treat for all your senses. Capsicum adds just the right amount of crunch while the kasuri methi bestows its wonderful fragrance upon this creation. Serve this dish in a miniature kadai with some hot coal underneath to give it the authentic kadai-fresh look! Kadhai Paneer ( Punjabi Khana ) recipe - How to make Kadhai Paneer ( Punjabi Khana ) Tags Punjabi SubzisDeep FryNon Stick Kadai Veg Preparation Time: 15 mins Cooking Time: 25 mins Total Time: 40 mins Makes 4 servings Show me for servings Ingredients 1 1/2 cups paneer (cottage cheese) , cut into 1 inch cubes oil for deep-frying2 tbsp butter1 tsp coriander (dhania) seeds , dry roasted and crushed1 tsp ginger garlic paste1 1/2 cups chopped tomatoes1 1/2 tsp chilli powder1/4 cup fresh cream1 tsp dried fenugreek leaves (kasuri methi) salt to taste1/4 tsp cardamom (elaichi) powder1/4 tsp punjabi garam masala1/2 tsp sugar2 tbsp chopped coriander (dhania) for the garnish Method MethodHeat the oil in a deep non- stick kadhai and fry the paneer cubes for 3 to 4 minutes.Put in warm water for 15 minutes. Drain again and keep aside.Heat the butter in a kadhai, add the coriander seeds and sauté for half a minute.Add the ginger-garlic paste and sauté for another minute.Add the tomatoes and sauté with ¼ cup of water for 5 minutes, while stirring occasionally.Add more ¼ cup of water and cook on a medium flame for another 6 to 7 minutes or till the oil separates from the gravy, while stirring occasionally.Add the chilli powder, cream and dried fenugreek leaves and salt and simmer for 2 minutes.Add the paneer, cardamom powder, punjabi garam masala and sugar and cook for 2 to 3 minutes.Serve hot garnished with coriander. Nutrient values (Abbrv) per servingEnergy365 calProtein8.1 gCarbohydrates7.3 gFiber1.1 gFat33.8 gCholesterol15 mgSodium62.3 mgClick here to view calories for Kadhai Paneer ( Punjabi Khana )