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How To Make Kadai Paneer In Non StickKadai?

Paneer is one of my favorite ingredients to cook. Because of its texture and neutral taste, I find that I can use it in several dishes, right from pies, tarts, cheesecakes, and of course, Indian dishes. Well, cooking kadai paneer becomes more manageable with non stick kadai.

Kadhai Paneer is one of the most popular dishes that a vegetarian or a non-vegetarian loves. And it is also one of the dishes that I cook the most when I have a special North Indian menu planned for my family or guests.

Know everything about kadai paneer

A kadhai is a pan that is very similar to the Chinese wok. It is made from various metal alloys, the most popular ones being stainless steel and iron. Non stick coated pans are also available, but I strictly do not use non stick pans in my cooking.

I prefer using cookware made with natural materials instead of the ones with the toxic non-stick coating that invariably makes its way into the food cooked in it.

Kadhai Paneer has lovely aromas and flavors from all the spices, and the very essence of this dish is comforting and delightful. I like to use a lot of ginger here, which gives a lot of intensity and provides zest to this dish.

Kadhai Paneer can be savored with any Indian bread or rice dishes, and it can be a part of a simple homestyle lunch or dinner. This dish also lends itself well to an elaborate celebratory meal, perfect for any occasion that needs a good North Indian accompaniment.

Kadhai Paneer Recipe

Ingredients:

Method:

Begin by prepping the paneer and the vegetables. Cut the paneer into fingers and keep it aside. Chop the tomatoes into small pieces. Cut the bell peppers or capsicum into juliennes. Grate the ginger and slit the green chilies.

In a wok or kadhai or pan, heat the ghee, and when it melts, put in the ginger and the slit green chilies. Stir for a few seconds, and then add the asafetida powder.

Next, put in the chopped tomatoes and cook for 3 to 4 minutes. Then stir in the coriander and red chili powders and cook until the tomatoes are pulpy, about 5 to 6 minutes more.

Stir in the bell peppers and cook covered for about 3 to 4 minutes.

Gently stir in the paneer, and cook for 2 to 3 minutes more. Sprinkle the Kasuri methi and the salt and mix well. Garnish with ginger juliennes and slit green chilies. Serve hot and stir with rice or roti. It is made using the non stickkadai. Vinod cookware is one of the most renowned brands selling the best quality cookware like cookers, Kadais, etc.

 

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