Kadai Paneer

Kadai Paneer step by step instructions:

Kadai paneer is one among the most liked recipe. Whenever we go to a restaurant, we order one paneer recipe always.
The name “Kadai paneer” is given because it is specially made in kadai and also the whole masalas are first dry roasted in the kadai and then pounded.

Let us start cooking!!!

Ingredients:
Paneer: 100 gms (cut into 1-inch pieces, around 8-10 pieces)
Onion: 1 medium (finely chopped)
Capsicum: 1 small (cut into juliennes)
Ginger garlic paste: 1 tsp
Tomato: 2 (ground)
Kasuri methi: 1 tsp
Sugar: 1 tsp (optional)
Fresh cream: 2 tbsp
Ghee: 1 tbsp
Dried red chili: 1 ½
Coriander seeds: 1 tsp
Black pepper: 3-4
Cloves: 2-3
Nutmeg: small piece (equal to the size of one chana dal)
Mace: one-inch piece
Cumin seeds: 1 tsp
Cinnamon stick: less than1 inch piece
Coriander leaves: 2 tbsp (finely chopped)
Salt as per taste

Method:
1. Heat a kadai. Add dried red chili, coriander seeds, black pepper, cloves, cinnamon stick, and nutmeg, mace, and cumin seeds. Dry roast until fragrant.

2. Let them cool and then pound them semi-coarsely.

3. Heat ghee in the same kadai and fry the paneer pieces.

4. Take them out and keep them in hot water.

5. In the same ghee add onion and ginger garlic paste. Fry until onion turns translucent and the raw smell of ginger garlic has gone.

6. Add the freshly pounded masala. Mix well.

7. Add capsicum and mix well. Cook until semi-soft.

8. Add the tomato puree, kasuri methi, salt and sugar.

9. Cook until the tomato releases oil.
10. Add fresh cream. Mix well.

11. Add the paneer cubes and coriander leaves. Mix well. Cook for about a minute.

12. If required add water. (I did not use water at all)
13. Serve hot with roti, naan, etc.
14. Yummy, restaurant style “Kadai Paneer” is ready.

Tips:
1. Keeping fried paneer in hot water makes the paneer soft.
2. You can use the ready masalas also but the taste which freshly pounded roasted masalas give is awesome.
3. Instead of tomato puree you can use finely chopped tomatoes also.
4. Don’t grind the whole masalas. Instead, pound them in a khal (mortar and pestle)

See you soon with a new recipe till then Happy Cooking!!!