Kadai Paneer Recipe
Kadai Paneer is prepared by blending onions, capsicum and paneer in semi-dry tomato gravy and spicing the dish with traditional Indian ground spices called Kadai masala. This dish is served with roti, naan or pulao.
Ingredients
- 500 grams Paneer cubed and deep-fried to a light brown
- 3-4 Green chillies slit lengthwise
- 2 large cubed onions
- 1 tsp ginger-garlic paste
- ½ cup hung curd or cream (optional)
- ½ cup oil
- 2 tsp cumin seeds
- 4 cloves
- 1 tsp fennel seeds
- 3 green cardamom pods
- 1 large red chilli
- 1 tbsp coriander seeds
- ½ tsp turmeric
- Salt to taste
- ½ tsp garam masala
- 4 green capsicums cubed
- 4 medium tomatoes chopped
- 1 tbsp coriander leaves chopped, for garnish
Instructions
For the Dry Masala
- In a Kadai or a wok, roast all the dry spices of the Kadai masala for 4 to 5 minutes until they turn aromatic. Add the red chilli and let it cook for a while.
- Remove from fire and allow it to cool. Transfer the spices into a blender and grind into a smooth powder.
For the Gravy
- In the same Kadai pour some oil or butter (optional). Add cumin seeds and let them crackle.
- Toss in the onions and sauté them for around 4 to 5 minutes until the onion turns golden brown and is translucent. Add green chillies and ginger-garlic paste.
- Add in the chopped tomatoes. Mix the masala well until the tomatoes are soft and squishy. Continue to cook until the oil begins to separate.
- Add the ground Kadai masala along with red chilli powder, turmeric, salt and garam masala. Mix all the ingredients well and let it cook for 2 to 3 minutes.
- Toss in the capsicum and stir until the masala is coated on them. Cook for around 7 to 8 minutes on medium flame until the capsicums turn a little soft. Don’t overcook the capsicums as you’ll want them a little crunchy. Add the hung curd and give it a good stir.
- Add the paneer pieces along with a little water to reach the desired consistency. Let it cook for a minute before transferring to a serving bowl.
- Garnish it with chopped coriander leaves. Serve with Tandoori roti, naan or pulao.
Notes
- It is best if you consider using fresh paneer for the dish. If you are using frozen paneer, remember to soak it in warm water for 25-30 minutes. This will keep the paneer soft and fresh for long.
- Alternatively, you can use tomato paste ground with ginger and garlic instead of chopped tomatoes. However, it is recommended to use both simultaneously. This will enhance the flavour and make the dish tangier.