Thursday, November 8, 2012

Kadi Paneer


Paneer - 200gms
Onions - 2
Corn Flour - 1 tbsp
Cumin Seeds - 1 tsp
Fenugreek Seeds - 1 tsp
Fresh Curd - 1 1/2 cup
Coriander Leaves, chopped - 1/4 cup
Milk - 1/2 cup
Butter - 2 tbsps
Oil - for deep frying + 1 tbsp
Sugar - 1 1/2 tbsp
Salt to taste

For Marinating:

Fresh Curd - 1 tbsp
Fresh Cream - 1 tbsp
Gram Flour (Besan) - 2 tbsp
Lemon Juice - 1 tbsp
Salt to taste

For Grinding:

Garlic Cloves - 8
Green Chillies - 6
Ginger - 1 1/2 inch long piece

For Garnishing:

Kasoori Methi


  1. Cube paneer.
  2. Slice onions.
  3. Mix all the marinating ingredients and 1 tbsp of ground paste.
  4. Smear this mixture on paneer cubes such that the cubes are well coated. Set aside for 30 to 45 minutes.
  5. Deep fry these marinated cubes until golden brown and place them on oil absorbent paper.
  6. Heat 1 tbsp oil and butter in a wok.
  7. Add cumin seeds and fenugreek seeds.
  8. When cumin seeds start sizzling, add slices onions. Saute until onion turns translucent.
  9. Meanwhile, whip curd and fresh gram together with salt and sugar.
  10. When the onion turns translucent, add the remaining ground paste and saute until the raw smell disappears.
  11. Now set the flame to low, add the whipped curd. Cook it for a few minutes.
  12. Mix cornflour with milk such that there is no lump. Add this slowly into into the cooking gravy, stirring continuously to avoid any lumps.
  13. Cook on medium flame, till the gravy thickens.
  14. Now add chopped coriander leaves, mix well. Cook for a few seconds.
  15. Add the deep fried paneer cubes just before serving.
  16. Garnish with kasoori methi.
  17. Serve hot with rotis/phulkas.


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