Jain Kadai paneer
- Why and when people eat Jain gravies?
- Influencer Review about the product
- Step by step process to make kadai paneer
- Notes
- Recipe Card
Why and when people eat jain gravies ?
- Jain gravies are a good source of plant-based protein.
- Jain gravies are high in fiber, which can help with digestion and blood sugar control.
- Jain gravies are loaded with vitamins and minerals, including iron, calcium, and magnesium.
- Jain gravies can help you reach your daily recommended intake of fruits and vegetables.
- Jain gravies can help you reach your daily recommended intake of fruits and vegetables.
- Jain gravies are a low-calorie option, making them a great choice for those looking to lose or maintain a healthy weight.
Whether you're looking for a hearty stew or a light and refreshing soup, Jain gravies are a delicious and nutritious option that can be enjoyed by everyone. So next time you're looking for a new recipe to try, consider making one of these delicious Jain gravies. Your taste buds will thank you!
Influencer Review about the product
So if you're in the market for a new frypan, the Meyer Stainless Steel Frypan is a great option to consider. You can purchase this frypan from potsandpans.in online or at select retailers nationwide.
Step by step process to make kadai paneer
- Dry roast the Kashmiri dry chili, coriander seeds, cumin seeds & peppercorns in a kadai.
- In a small grinder, grind the dry spices to fine powder & set aside. (You can also use mortar/pestle to make powder)
- Heat oil in a kadai, add capsicum and paneer to it.
- Add salt & sauté on high flame for 2-3 minutes. Remove on a plate & set aside.
- In the same kadai, heat oil and butter on medium flame.
- Add bay leaf to it and fry for a few seconds.
- Add finely chopped tomatoes to it.
- Add red chili powder, turmeric powder, coriander powder & salt. Let it cook until tomatoes become mushy.
- Add tomato puree and let it cook for 3-4 minutes.
- Add about 2 tablespoons of prepared kadai masala and mix well.
- Add the sauteed vegetables and mix everything well together. Add some water if it's too dry.
- Crush kasuri methi in your palm and sprinkle all over the curry.
- Cover and let it cook for 3-4 minutes on low flame.
- Garnish with fresh coriander leaves.
- Serve hot with roti or Kulcha.
Notes
- Freshly prepared kadai masala makes the curry intense, aromatic and flavorful.
- If you like creamy gravy, you can add ¼ cup of fresh cream or soaked cashew paste.
- You can use fresh homemade paneer or frozen paneer. If you are using frozen paneer, soak in hot water for 15 minutes before use.
- Instead of fresh kadai masala, you can use garam masala. (but fresh kadai masala is recommended)
- Sauté vegetables on high flame, so that it remains crunchy.
Suggested cookware for the recipe
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