II Kadhai Paneer II


  • 500 gms Paneer (or as per consumption)
  • 2 sliced onions
  • Garlic paste 1tsp
  • 2" piece of thinly sliced ginger
  • 3/4 th cup tomato puree
  • Coriander leaves finely chopped
  • 1tsp coriander powder
  • Red chili powder  to taste
  • Garam masala 1 tsp.
  • Salt to taste
  • 2tbsp oil

Preperation :

  • Cut paneer into rectangle pieces and keep aside.
  • Heat oil in the kadhai and add dry
  • Add the crushed fennel seeds and cardamom pods.
  • Stir once then add the onions and ginger.
  • Stir and fry until the onions turn a rich brown color.
  • Add the palak. Cover and allow it to wilt completely, stirring every now and then.
  • Turn heat to medium then add the salt and chili powder. Cover and cook for 20-25 mins.
  • Remove the lid and add the garam masala.
  • Stir and cook uncovered for a further 5 mins or until all the liquid has evaporated from the pan.
  • Serve hot with naans, parathas, chapatis or just plain steamed white rice.