Delicious Kadai Paneer

kadai paneer gravy recipe is slightly spicy, tangy and delicious kadai paneer recipe. it is one of the most easy to prepare yet delicious paneer recipe.

INGREDIENTS (1 cup = 250 ml)

main ingredients for kadai paneer:

• 250 to 300 grams paneer (cottage cheese)
• 1 small to medium capsicum (green bell pepper), julienned
• 1.5 inch ginger + 7 to 8 medium sized garlic, crushed in a mortar-pestle to a fine paste
• 1 to 2 green chilies, chopped
• 2 medium sized onions OR 100 grams onions, finely chopped
• 7 medium tomatoes OR 500 to 550 grams tomatoes (2 tomatoes, finely chopped and 5 tomatoes, pureed in a blender)
• ¾ to 1 teaspoon garam masala powder
• ½ tablespoon crushed kasuri methi (dry fenugreek leaves)
• ½ to ¾ cup water, add as required
• 2 tablespoons cream, (25 to 30% fat) - OPTIONAL
• 3 tablespoons butter or oil or ghee
• A few chopped coriander leaves for garnish.
• Salt as required

• For kadai masala:
• • 5 teaspoons coriander seeds (sabut dhania)
  • 4 to 5 dry kashmiri red chilies, if using any other variety of dry red chilies, then reduce to 2 to 4 depending on the heat and pungency of the chilies.

  HOW TO MAKE RECIPE

  preparation for kadai paneer recipe:

  1. first roast the coriander and dry kashmiri red chilies in a pan on a low flame till aromatic.
  2. when the spices cool, grind both of them in a grinder to a semi fine powder. keep aside.
  3. finely chop the onions. julienne (cut into very thin strips) the capscium/green bell pepper.
  4. finely chop 2 tomatoes. roughly chop 5 tomatoes and add them to the blender. make a puree of the tomatoes. keep the tomato puree aside.
  5. crush the ginger-garlic to a fine paste in a mortar-pestle.

  making kadai paneer gravy:

  1. in a pan heat butter or oil or ghee. then add the ginger-garlic paste and saute till their raw aroma disappears.
  2. then add the chopped onions and saute till transparent.
  3. add the ground coriander and kashmiri red chilli powder that we made. also add green chilies. mix well.
  4. then add the finely chopped tomatoes and sauté till the tomatoes become pulpy and you see oil releasing from the sides of the tomato masala.
  5. then add tomato puree.
  6. stir well and continue to saute till you see oil leaving the sides. about 9 to 10 mins on a low flame.
  7. add the capsicum/green bell pepper julienne. stir and simmer for 2 to 3 minutes on a low to medium flame.
  8. add water and salt and continue to simmer for some 7 to 8 minutes.
  9. later add crushed kasuri methi/dry fenugreek leaves and garam masala powder and stir.
  10. add the paneer cubes or slices. stir gently. cook the paneer for about 1 to 2 minutes.
  11. you can also 2 tbsp of cream toward the end. just stir the cream gently in the gravy.
  12. garnish with chopped coriander leaves and serve kadai paneer gravy with rotis, naan, steamed rice or jeera rice.