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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. Making kadai paneer subzi is no rocket science you can easily make it by following our delicious recipe. To make kadai paneer subzi recipe, How to make Kadai Paneer Subzi. Combine 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. Then rub the dry fenugreek leaves between your palm and add, sauté on a medium flame for a 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 kadai paneer subzi hot with naan, chapati or kulcha. The addition of dried fenugreek leaves gives the Kadai Paneer Subzi its characteristic taste, while capsicum and tomatoes complement the paneer well in texture, flavour and volume too. The tinges of ginger and garlic add a pungent dimension to this flavourful homemade kadai paneer sabzi, which goes very well with puris and rotis. For a complete meal combo serve homemade kadai paneer sabzi along with Dal Amritsari and Jeera Rice. Check out our collection of best paneer recipes to learn various other Paneer recipes.Enjoy kadai paneer subzi recipe | restaurant style kadai paneer sabzi | homemade kadai paneer sabzi | with detailed step by step photos and video below. Kadai Paneer Subzi recipe - How to make Kadai Paneer Subzi Tags Mughlai Subzis / CurriesSabzis with GraviesTraditional Indian SabzisEasy Vegetarian CurryKarwa ChauthMother's DayIndian Party Preparation Time: 20 mins Cooking Time: 9 mins Total Time: 29 mins 3Makes 3 servings Show me for servings Ingredients For Kadai Paneer Subzi1 1/2 cups paneer (cottage cheese) cubes5 whole dry kashmiri red chillies , broken into pieces2 tsp coriander (dhania) seeds2 tbsp ghee1/2 tsp ginger (adrak) paste1 tsp garlic (lehsun) paste1 tsp dried fenugreek leaves (kasuri methi)3/4 cup capsicum cubes2 cups finely chopped tomatoes1 tsp sugar salt to taste2 tbsp finely chopped coriander (dhania) Method For kadai paneer subziFor kadai paneer subziTo 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 hot. Nutrient values (Abbrv) per servingEnergy325 calProtein11.1 gCarbohydrates12.7 gFiber2.6 gFat25.5 gCholesterol0 mgSodium15.6 mgClick here to view calories for Kadai Paneer Subzi Kadai Paneer Subzi recipe with step by step photos Collection of paneer recipesCollection of paneer recipes The soft, fresh paneer is a rich-source of protein. It blends amazingly well with various gravies to make delightful paneer sabzis. Like kadai paneer sabzi recipe| restaurant style kadai paneer sabzi | homemade kadai paneer sabzi | then here are some popular paneer subzi recipes : Paneer tikka masala Shahi Paneer Palak Paneer Paneer butter masala How to make kadhai paneerHow to make kadhai paneer To make the kadai paneer sabzi recipe| restaurant style kadai paneer sabzi | homemade kadai paneer sabzi | in a mixer, put the coriander seeds. Make sure they are cleant well as at times there may be insects in it. Remove the stalk and add the whole red chillies. It is advisable to break whole chillies in pieces before adding to the jar which would help in blending easily. Blend to a coarse powder. It means to only blend a few times till you feel a coarse texture. Keep aside. In a deep non-stick kadhai, add the ghee and allow it to heat up a little. Add the ginger paste and garlic paste. It is always better to make this and store in the deep freezer in an air-tight container and use it as it saves a lot of time. Add the dry fenugreek leaves. Always rub it between your palms and then add as it gives a better flavour. Sauté on a medium flame for a few seconds. Add the capsicum. We have used green coloured capsicum but if you wish you can add red or yellow capsicum. Add the blended coarse powder. Sauté on a medium flame for 1 minute. Add the tomatoes. Use the red tomatoes and not the greenish ones. Add the sugar. This is added to balance the tanginess from tomatoes. Add the salt and ¼ cup of water. Mix well. Cook on a medium flame for 5 to 6 minutes, while stirring in between. Add the paneer cubes. Always use soft and fresh paneer as that is the main ingredient of the Kadai paneer recipe. To make paneer at home, refer our detailed recipe of How to make Paneer. Add the coriander to the kadai paneer subzi | restaurant style kadai paneer sabzi | homemade kadai paneer sabzi |. Toss gently. If you toss kadai paneer sabzi | kadai paneer recipe | restaurant style kadai paneer | vigorously the paneer cubes will break. Cook Kadai Paneer Sabzi on a medium flame for 1 minute. Serve the kadai paneer sabzi| restaurant style kadai paneer sabzi | homemade kadai paneer sabzi | hot with Butter Naan.