Kadai Paneer Recipe

Ingredients

• 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. 1

   --- How To Make Kadai Masala: ---

2. 2

   Grind the roasted spices into a coarse powder in a mixer grinder. Transfer to a bowl and set aside till required.

3. 3

   --- How To Make Kadai Paneer: ---

4. 4

   Heat the mustard oil in a wok/kadhai over medium flame. Once the oil starts fuming reduce the flame to low.

5. 5

   Add the chopped onion and fry over low heat till onion turn light brown in color.

6. 6

   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.

7. 7

   Now add the paneer cubes, diced capsicum, onion, tomato and the kadai masala prepared earlier. Mix nicely.

8. 8

   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.

9. 9

   Sprinkle crushed kasuri methi and ginger strip. Combine and the kadai paneer is ready to serve.

10. 10

    Sprinkle fresh coriander leaves just before serving. Serve Kadai Paneer warm with Naan.