Treat yourself to this fine sabzi, made in traditional restaurant style kadai paneer, spiced up with an assortment of spices and pastes. Kadai paneer is the most commonly ordered dish in every restaurant. It is a spicy and delicious sabzi. It is on the menu of almost every Indian restaurant.

Making kadai paneer subzi is no rocket science you can easily make it by following our delicious recipe. To make kadai paneer subzi recipe, How to make Kadai Paneer Subzi. Combine coriander seeds and the red chillies in a mixer and blend to a coarse powder. Keep aside. Heat the ghee in a deep non-stick kadhai, add the ginger paste, garlic paste. Then rub the dry fenugreek leaves between your palm and add, sauté on a medium flame for a few seconds. Add the capsicum and the coarse powder and sauté on a medium flame for 1 minute. Add the tomatoes, sugar, salt and ¼ cup of water, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally. Add the paneer and coriander, toss it lightly and cook on a medium flame for 1 minute. Serve kadai paneer subzi hot with naan, chapati or kulcha.

The addition of dried fenugreek leaves gives the Kadai Paneer Subzi its characteristic taste, while capsicum and tomatoes complement the paneer well in texture, flavour and volume too.

The tinges of ginger and garlic add a pungent dimension to this flavourful homemade kadai paneer sabzi, which goes very well with puris and rotis.

For a complete meal combo serve homemade kadai paneer sabzi along with Dal Amritsari and Jeera Rice.

Source: Kadai Paneer Sabzi recipe, How to make Kadai Paneer Subzi