Kadai Paneer is one of the most popular paneer recipes. It involves cooking fresh chunks of paneer(indian cottage cheese) in a rich tomato-onion gravy spiced with a specially ground kadai masala.Capsicums add more flavour to this mouth-watering paneer delicacy. It goes well with indian flat breads like roti, naan and also with jeera rice. It is very simple and easy to make. Do try this out and let me know how you guys liked it.
Recipe Source: Hebbarskitchen
- Coriander seeds/dhaniya-2 tsp
- Dry red chilli-3
- Cumin-1 tsp
- Black peppercorns-15 to 20
To saute and grind:
- Onion-2 medium
- Tomatoes- 2 medium
- Ginger garlic paste- 1 tsp
- Turmeric powder-1/2 tsp
- Red chilli powder-1 tsp
- Salt- As required
- Oil- As required
- Paneer/Indian cottage cheese-250 gms
- Oil- As required
- Garam masala- 1 tsp
- Kasuri methi/dried fenugreek leaves-1/4 tsp
- Coriander leaves-1 tbsp
Dry roast the ingredients under “kadai masala” in a pan on low flame until they leave out aroma and grind finely in a mixie/food processor.
In a kadai/wok, heat oil. Add finely chopped onions and saute for minute. Add ginger garlic paste and fry until the onions become translucent.
Now, add finely chopped tomatoes and fry for 2 minutes.
Once the tomatoes become mushy, add turmeric powder, red chilli powder, salt and saute until the raw smell goes off.
Turn off the stove. Let it cool completely. Grind into a smooth paste adding little water.
Heat oil in the same kadai/wok, add onions(chopped into bite-able pieces) and capsicums and fry for 2 minutes.
Now, add the ground paste and about 1 1/2 cups of water. Let it boil for 5 minutes.
Now, add the kadai masala powder and mix well. Cover and cook for 5-7 minutes.
Add chopped paneer cubes and mix. Add garam masala and kasuri methi. Cook for 3 minutes. Turn off the flame.
Garnish with chopped coriander leaves.
Serve hot with rice/rotis/naans.
- You can add 1/2 cup of fresh cream to the gravy before taking it off the stove.