Recently I have been to Kolkata, Wb for few days and at the same time it was my little sisters birthday as well so I had to make something delicious for the kid (she doesn’t like eating chicken). Hence, cooked ‘Kadai Paneer’ on my sisters birthday and omygod it turned out so good. Honestly, Paneer is such a versatile food item just like chicken. You can literally make thousands of different recipes of Paneer and each one of them will taste different and lip-smacking-ly delicious, if cooked properly.
Kadai paneer is a simple yet very flavorful paneer recipe with lots of vegetables and some freshly ground spices known as Kadai Masala. The reason it is called as Kadai Paneer is because it is cooked in a special Indian wok called Kadai/Karahi, which is a basic kitchen essential of Indian Cuisine but honestly you can make this recipe in any pan as long as it taste delicious. duh!
So, get ready to tantalize your taste buds with this lip-smacking delicious Kadai Paneer recipe that’s awaiting for you below. Lets get started!
Kadai Paneer Masala Ingredients:
|Coriander Seeds (Dhanya)||1 tsp|
|Cumin Seeds (Jeera)||1/2 tsp|
|Fennel Seeds (Saunf)||1/2 tsp|
|Black Peppercorns||1/2 tsp|
|Dry Red Chilies||2-3|
Ingredients: (to be fried separately)
|Onions (cut in Petal shape)||1 large size|
|Green Capsicum (cubed)||1 large size|
|Olive Oil||4 tbsp|
|Paneer (cottage cheese) – cut into 4 cm long cubes||500 g|
|Tomato (cubed) – remove pulp||1 medium size|
|Cumin Seeds||1/2 tsp|
|Dry Red Chilies||2|
|Onions (chopped)||4 medium size|
|Ginger Paste||2 tsp|
|Garlic Paste||1 tbsp|
|Tomato Purée||2 medium size|
|Kashmiri Red Chili Powder||1 tbsp|
|Turmeric Powder||1 tsp|
|Coriander Powder||1 tsp|
|Kadai Paneer Masala (as prepared earlier)||1 tbsp|
|Kasuri Methi||2 tsp|
|Fresh Cream||6 tbsp|
|Olive Oil||To Cook|
Step 1: To make the Kadai Masala, take a pan and add all the spices mentioned above. Keep the heat on low and keep stirring on low heat for 2-3 mins till the spices are dry roasted, an aroma reaches your nose and color starts changing.
Step 2: Transfer on a plate to cool and then grind it into a coarse powder. Kadai Masala Powder is ready. (shouldn’t be smooth, check video for the texture)
Step 3: Cut the paneer into 4 cm long cubes.
– Chop 2 medium onions and cut 1 big onion into petals to be used for sautéing.
– Cut 1 big or 2 small capsicum (green pepper) into cubes and set it aside.
– Cut 2 medium tomatoes into cubes and blend into a puree. Also take 1 more medium size tomato, remove the pulp and cut into cubes.
– Dry roast the Kasuri Methi and set it aside. Once cooled, crush it with your hand.
How To Cook:
Step 1: Heat oil in a Kadhai/wok. Add petal shaped onions, fry for a minute on low heat. Add the green capsicums. Sauté 2-3 minutes on low-medium heat. Transfer on a plate & set aside once done.
Step 2: In the same pan, add oil if necessary, add cumin seeds and when it splutters, add the whole red chilies. Give a stir for a minute and then add the chopped onions. Fry on medium heat till light brown in colour.
Step 3: Now add ginger & garlic paste, give a mix and fry on low-medium heat for 3-4 mins. Pour the tomato Puree. Sprinkle sugar & salt. Cook 6-7 minutes on medium heat until raw smell is gone.
Step 4: Sprinkle turmeric, kashmiri Chilli Powder & Coriander Powder. (you can also add red chili powder 1 tsp). Add 5-6 tbsp water, mix and fry on medium heat for 2-3 mins till it’s cooked and oil separates. Add water accordingly if the gravy seems dry.
Step 5: Next add Paneer. Mix and coat with the gravy.
Step 6: And the sautéed onion petals, capsicum (green pepper) and the tomato cubes. Sprinkle Kadai masala as prepared earlier. Give it a mix on medium heat for 5 minutes.
Step 7: Now add around 300 ml water. Check for salt, add as per taste (if needed). Cover & cook on low heat for 15 mins.
Step 8: Remove lid, lower the heat, add fresh cream and Kasuri Methi. Mix it well.
Step 9: Optionally add little water as per required consistency, give a mix and simmer for 2 mins on low heat. Serve hot.
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