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JustHere | November 15, 2017

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Kadai Paneer

Kadai Paneer

Prep Time: 30 mins     Level of Difficulty: Easy      Serves: 1-2 persons

[boxify cols_use =”1″ cols =”2″ position =”left” order =”first” box_spacing =”5″ padding =”20″ height =”500px”  background_color =”#ddd” border_style =”solid” ]Ingredients:

50g paneer cubes
25g green capsicum
15g red onion, sliced
10g red onion, chopped into cubes
2 whole red chillies
5g whole coriander seeds
2g pepper corns
1g cumin seeds
Salt to taste
A few sprigs of coriander leaves
10ml corn oil
100g tomatoes (ripened)
3g ginger garlic paste
Sugar to taste
50ml fresh cream
[/boxify] [boxify cols_use =”1″ cols =”2″ position =”right” order =”last” box_spacing =”5″ padding =”20″ height =”500px”  border_width =”1″ border_color =”#cccccc” border_style =”solid” ]Cooking Directions:

  • Cut the paneer (Indian cheese) into 1cm cubes.
  • Cut the red onions, green capsicums and 10g tomatoes into 2cm cubes.
  • Blend the remaining tomatoes in a blender and strain it. Leave it aside.
  • Take a pan and roast the dry spices (red chilies, pepper corns, coriander seeds and cumin seeds) without burning it. Blend it to a rough coarse powder.
  • Fry the paneer cubes. Place them in a bowl of water (room temperature) and keep it aside.
  • Now take a heavy bottom pan (kadai), add oil, sliced onions, and cook it until the onion turns golden colour.
  • Add ginger garlic paste, and cook until the raw flavor leaves off.
  • Add the tomato puree and half of the spice powder. Let it simmer for about 10-15 mins.
  • Add the onion cubes, capsicum cubes, chopped coriander leaves, and paneer cubes andstir it gently.
  • Add salt and sugar to adjust the sourness of the curry.
  • Add the remaining powdered spices to the curry and garnish it with finely chopped coriander leaves.



By Chef Muthuvel Pandiyan

Nationality: Indian

Muthuvel is the Sous Chef at Grand Hyatt’s banquet kitchen. He was part of the hotel’s pre-opening team and was in charge of Indian cuisine in the kitchen. He completed his training in continental and South Indian cuisine back home, and worked in two major hotels in Chennai and Bangalore before joining Grand Hyatt Doha. He considers being a chef as the greatest profession as it’s only through good food that you can make your way to a a person’s heart.

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