Friday, March 28, 2014

Kadai Paneer

Throughout the years, I have created a small library of cookbooks of  different cuisine, food guides, health magazines, and much more. I got a Reader's Digest's book named Foods That Harm Foods That Heal and it was sitting around in my office for a while. I pulled it out and was reading it and I found amazing, healthy and helpful information in this book. 

I love all kinds of peppers, they are amazing in color and an excellent, low-calorie source of Vitamin A and C! I have pulled out some information for peppers from this Reader's Digest book, Foods That Harm Foods That Heal. 

  • A half cup servings of peppers contains only 12 calories. 
  • Vitamin content varies according to color.
  • One serving of green peppers provides more than 100% of adult Recommended Nutrient Intake (RNI) for vitamin C.
  • Red peppers provide 50% more of  ANTIOXIDANT.
  • 1/2 cup serving of green peppers supplies only 5% of the RNI of vitamin A in the form of beta carotene compared to 55% of RNI of vitamin A in red peppers.
  • Peppers supply smaller amounts of vitamin B6 and folate.
  • Deeply colored peppers are high in BIOFLAVONOIDS, plant pigments that help prevent Cancer.
This is a family favourite dish that I would like to share with you all! I made Kadai Paneer and it turned out just like the one you can find at a restaurant!

Ingredients (serves 3-4):


200 grams paneer cubes
2 teaspoon honey
1/2 teaspoon salt
1 teaspoon green chilli paste
1 teaspoon oil
1 teaspoon lemon juice
1 tablespoon cilantro
1 tablespoon ginger paste
1/4 teaspoon red chilli powder
1/4 teaspoon sugar (optional)

Freshly Ground Masala:

3 tablespoon whole coriander seeds
3 tablespoon fennel seeds
1 1/2 teaspoon black peppers
5-6 red kashmiri whole dry chilis

On medium heat roasted all ingredients. Cool it down at room temperature and grind it coarsely. Keep it in airtight bottle. Use it for any spicy dish.

For Stir fry and tempering 

1/2 tablespoon butter
1/2 tablespoon oil
1/2 teaspoon salt
2 tablespoon freshly ground masala 
3 tablespoon tomato crushed
1/4 cup red peppers cut in small pieces
1/4 cup green peppers cut in small pieces
1/4 cup onion cut in small pieces


  1. Mix all marinade ingredients and toss paneer into marinade. Keep aside for 15 minutes.
  2. On medium heat, grill paneer in skillet for 6-8 minutes, half way through, turn paneer occasionally to get nice soft yet crunchy outer layer.
  3. Remove paneer from skillet and put into a bowl. Heat skillet on medium heat and add oil and butter.
  4. Once butter starts to melt, add 1 tablespoon of freshly ground masala and stir for 30 seconds.
  5. Add 3 tablespoon of crushed tomatoes and stir well for 6-8 minutes.
  6. Add salt, red chilli powder, sugar and stir for another 2 minutes
  7. Add onion, peppers and stir again for 2-4 minutes until well incorporated with spices
  8. Add 1/4 cup of water and let it cook for 10 minutes.
  9. Don't over cook onion and peppers. We need a crunchy texture in vegetables.
  10. Remove from flame and set aside.
  11. Mix paneer with onion mixture and cook for 2-3 minutes
  12. Add remaining freshly ground masala and stir gently.
  13. Serve hot with rice or paratha.
Step by step procedure:

1. Marinate paneer

2. Grill paneer in skillet

3. Stir fry vegetables in spices

4. Mix vegetables and paneer

5. Serve hot with rice or paratha


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