Kadai Paneer Recipe

Ingredients:

For the dish:

• 250g paneer, cut into cubes
• 1 large onion, cut into squares
• 1 green bell pepper (capsicum), cut into squares
• 1 red bell pepper, cut into squares (optional)
• 2-3 tomatoes, pureed or finely chopped
• 1 tablespoon ginger, julienned (thin strips)
• 2-3 green chilies, slit
• 2 tablespoons oil or ghee
• Fresh coriander leaves for garnish
• Salt to taste

For Kadai Masala:

• 2 tablespoons coriander seeds (dhania)
• 4-5 dried red chilies (Kashmiri for color, regular for heat)
• 1 teaspoon fennel seeds (saunf)

Other spices:

• 1 teaspoon cumin seeds
• ½ teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon garam masala
• 1 teaspoon kasuri methi (dried fenugreek leaves) - optional
• 1 teaspoon kashmiri red chili powder (for color)

Instructions:

Step 1: Make Kadai Masala

1. Dry roast coriander seeds, dried red chilies, and fennel seeds on low heat for 2-3 minutes until fragrant
2. Let cool and grind coarsely (not into fine powder - keep it slightly chunky)
3. Set aside

Step 2: Prepare Paneer

1. Lightly fry paneer cubes in a little oil until golden (optional - you can add them directly)
2. Set aside

Step 3: Cook the Curry

1. Heat oil/ghee in a kadai or heavy-bottomed pan
2. Add cumin seeds, let them splutter
3. Add julienned ginger and slit green chilies, sauté for 30 seconds
4. Add onion squares, cook on high heat for 2-3 minutes (keep them slightly crunchy)
5. Add bell pepper squares, sauté for 2 minutes

Step 4: Add Tomatoes and Spices

1. Add tomato puree or chopped tomatoes
2. Add turmeric powder, red chili powder, and salt
3. Cook until tomatoes are soft and oil separates (about 5-7 minutes)
4. Add the coarsely ground kadai masala, mix well

Step 5: Final Cooking

1. Add ¼ cup water if the gravy is too thick
2. Add paneer cubes, mix gently
3. Cook for 3-4 minutes so paneer absorbs the flavors
4. Add garam masala and crushed kasuri methi
5. Cook for another minute

Step 6: Garnish and Serve

1. Garnish with fresh coriander leaves and some julienned ginger on top
2. Serve hot with naan, roti, or jeera rice

Source: - vegrecipesofindia.com