Kadai Paneer
Kadai Paneer is a popular Indian main-course dish. Learn how to make restaurant-style kadhai paneer at home.
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 whole kashmiri red chilli
- 1 teaspoon fennel seeds (saunf)
- 1 teaspoon cumin seeds (jeera)
- 3 tablespoon coriander seeds (sabut dhaniya)
- 1/2 teaspoon peppercorns (sabut kali mirch)
- 500 gram paneer (cottage cheese)
- 1 Cup fine chopped onion
- 2 medium-size tomato (make paste in mixer)
- 1 Cup diced capsicum
- `1 Cup diced onion
- 1 Cup diced tomato (remove the pulp and seeds)
- 1 tablespoon thinly sliced ginger
- 1 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- 2 teaspoon dried fenugreek leaves (kasuri methi)
- 4 tablespoon mustard oil (sarson oil)
- Salt to taste
Instructions
- 1
Grind the roasted spices into a coarse powder in a mixer grinder. Transfer to a bowl and set aside till required.
- 2
Heat the mustard oil in a wok/kadhai over medium flame. Once the oil starts fuming reduce the flame to low.
- 3
Add the chopped onion and fry over low heat till onion turn light brown in color.
- 4
Next, add the tomato paste along with spices (turmeric, red chili powder, salt). Stir to combine and fry till the oil separates from the masala.
- 5
Now add the paneer cubes, diced capsicum, onion, tomato and the kadai masala prepared earlier. Mix nicely.
- 6
Add approximately 1/4 cup of water to the kadai paneer. Cover the pan with a lid and cook for 3 - 5 minutes for paneer to soften and absorb the flavor of spices.
- 7
Sprinkle crushed kasuri methi and ginger strip. Combine and the kadai paneer is ready to serve.
- 8
Sprinkle fresh coriander leaves just before serving. Serve Kadai Paneer warm with Naan.