Velvety Paneer Kadhi Paired with Crisp Breadables Roti
At Breadables, we believe that nourishing your body should be as delightful as it is wholesome. That’s why we’re excited to bring you our delicious and nutritious homemade Paneer Kadhi recipe—a perfect blend of comfort and flavour.
This rich and creamy dish combines the smoothness of velvety paneer with the tangy smoothness of fresh tomatoes soup. Infused with aromatic spices and simmered to perfection, our Paneer Kadhi offers a satisfying meal that’s as fulfilling as it is crave-worthy.
Whether you're looking for a hearty lunch or a comforting dinner, this recipe is sure to become a staple in your kitchen. So, grab your apron, and let’s dive into a bowl of pure comfort with Breadables' Paneer Kadhi!
Experience the delightful combination of hearty Paneer Kadhai and soft, warm roti. Our homemade Paneer Kadhai is a rich and robust dish, featuring tender paneer cubes cooked in a medley of vibrant spices and bell peppers, all simmered in a thick, flavorful tomato-based gravy.
Paired with freshly made gluten-free roti, this meal is a perfect blend of comfort and flavor, offering a satisfying and nourishing dining experience that’s sure to please your taste buds.
(Please note that nutritional content is approximate.)
2.5-cm/1-inch squared piece of fresh root ginger cut into matchstick pieces (julienne)
½ teaspoon of turmeric (ground)
2 large tomatoes (remove core and chop finely)
2 teaspoons of tomato paste
1 whole red bell pepper (seeds removed and chopped into wedges)
1 whole green bell pepper (seeds removed and chopped into wedges)
1 teaspoon dried fenugreek leaves
2 tablespoons freshly chopped coriander/cilantro
2-3 fresh sliced chilli peppers
Kadhai Spice
1 teaspoon whole coriander seeds
3 dried chillies
Directions
Making Roti
Mix Breadables’ roti flour with ¾ cups of water
Making Kadhai
Before adding to stir fry sauce, shallow fry cheese cubes on all sides to caramelize the edges
Add vegetable oil to wok or pan and ensure that the oil is smoking
Toast the coriander seeds and chillies in a pan over medium heat until the spices until you notice the fragrance and aroma
Grind all of the spices in a coffee or spices grinder to make a spice blend (or pound using a pestle and mortar) - You will need 2 teaspoons of the spice to blend
In a large wok over medium heat, seal the panner on all sides, then remove from pan and drain in paper towel
With the oil remaining on the pan, fry the coriander seeds until they begin to sizzle
Add the ginger paste and ginger julienne and stir-fry until they begin to blend and brown slightly
Add the onion wedges, and salt, then stir fry until they are cooked through but not too soft (you want to maintain a bit of crispness)
Add 2 teaspoons of the blended Kadhai spice, then add turmeric and mix well for 1 minute
Add the tomatoes and tomato paste and cook through until the tomatoes have melted and softened
Add the bell peppers and 200 ml (or ¾ of a cup) of water
Mix well and cook through over low heat with the lid on for 3-4 minutes (the sauce should not be too runny)
Add the paneer and fenugreek leaves and mix well
Garnish the Kadhai with freshly chopped coriander/cilantro and green chillies
0 comments