Restaurant Style Kadai Paneer
Transform ordinary paneer into a extraordinary culinary experience. Learn the secrets of perfect Kadai Paneer and become a master of Indian cuisine in no time.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons coriander seeds
- 1½ teaspoons fennel seeds
- 1 teaspoon cumin seeds
- 1 teaspoon black peppercorns
- 5–6 dry red chilies
- 200 grams paneer (cut into triangles)
- 1 large capsicum (diced)
- 1 large onion (diced)
- 2 tomatoes (diced, seeds removed)
- Salt (to taste)
- 1 large onion (finely chopped)
- Puree of 3 ripe tomatoes
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala
- 2 teaspoons kasuri methi (optional, but adds great flavor)
- 2 tablespoons oil or ghee (for cooking)
- 2 tablespoons fresh cream
- 1-inch piece of ginger (cut into thin strips)
- 1–2 green chilies (slit in half)
- Fresh coriander leaves
Instructions
- 1
Make the Kadai Masala:Roast coriander seeds, fennel seeds, cumin seeds, peppercorns, and dry red chiles in a dry pan for 2–3 minutes until fragrant and spicy-smelling.
- 2
Let them cool down.
- 3
Grind them into coarse crumbs (nothing too fine!) grinding in a grinder or with mortar and pestle. Keep this kadai masala aside.
- 4
Stir Fry Veggies and PaneerHeat oil in a pan.
- 5
Now add the chopped onion, bell pepper, and paneer triangles.
- 6
Stir fry them on medium flame for 2–3 minutes.
- 7
Add 1 tbsp of the prepared kadai masala with some salt and mix well.
- 8
Take everything out of the pan and set aside.
- 9
Cook the Gravy:To the same pan, or a wok, add 2 tablespoons ghee or oil.
- 10
Stir in the minced onion and cook until light brown.
- 11
Add the ginger-garlic paste, stir and cook 1 minute.
- 12
Add the tomato puree along with red chili powder, turmeric powder, garam masala powder and little salt.
- 13
Saute the gravy until the oil gets floated and you see tiny bubbles on the oil. (this is when the masala is ready).
- 14
Finish the Dish:Put the stir fried veggies and paneer to the gravy.
- 15
Combine everything gently so that the paneer does not break.
- 16
Sprinkle fresh cream, green chilies(slit), julienned ginger, and kasuri methi.
- 17
Fry for an additional 2 minutes on low heat.
- 18
Garnish with fresh coriander leaves and a few more strips or ginger on top and serve.