Kadhai Paneer, Punjabi Kadai Paneer Subzi
by Tarla Dalal
A tantalizing dish to rustle up when you are in a hurry. Replace the paneer with mixed boiled vegetables to make subzi kadai.
A hot bowlful of this subzi can perfectly match any Rotis of your choice.
Kadhai Paneer, Punjabi Kadai Paneer Subzi recipe - How to make Kadhai Paneer, Punjabi Kadai Paneer Subzi
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
1 1/2 cups paneer (cottage cheese) , cut into 1 inch cubes
oil for deep-frying
2 tbsp butter
1 tsp coriander (dhania) seeds , dry roasted and crushed
1 tsp ginger (adrak)
1 1/2 cups chopped tomatoes
1 1/2 tsp chilli powder
1/4 cup fresh cream
1 tsp dried fenugreek leaves (kasuri methi)
salt to taste
1/4 tsp cardamom (elaichi) powder
1/4 tsp punjabi garam masala
1/2 tsp sugar
2 tbsp chopped coriander (dhania) for the garnish
Method
- Method
- Heat 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 per serving
| Energy | 365 cal |
| Protein | 8.1 g |
| Carbohydrates | 7.3 g |
| Fiber | 1.1 g |
| Fat | 33.8 g |
| Cholesterol | 15 mg |
| Vitamin A | 888.2 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 19.6 mg |
| Folic Acid | 19 mcg |
| Calcium | 298.8 mg |
| Iron | 0.4 mg |
| Magnesium | 6.8 mg |
| Phosphorus | 163.5 mg |
| Sodium | 62.3 mg |
| Potassium | 103 mg |
| Zinc | 0 mg |
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love the recipe ??
yummy....... I made it and hubby liked it so much. Thanq mam for this yummy recepie
Yummy receipe. Love your all receipe mam.
A very tasty gravy. I substituted the paneer with mixed vegetables and that also tastes amazing.
This is an aromatic dish, with rich spicy flavour and taste. I loved taking in the flavours of the spice as I was cooking it. The ingredients complement Paneer beautifully, except for Cardamom which I thought overshadowed the flavour of the dhania powder and the garam masala. This could, of course, be attributed to personal choice. But I would give cardamom a miss the next time. Overall, this fragrant dish is true to the spirit of Indian cuisine - spicy and rich, yet fairly simple to cook!