kadai paneer

Indian Cottage Cheese and bell peppers are cooked in freshly ground spicy masala! Kadai Paneer is one of the most popular Indian paneer recipes and is best enjoyed with naan or roti!

Kadai Paneer

coriander seeds

red chilies

green cardamom

fennel seeds

cloves

butter (unsalted)

red onion (150 grams, finely chopped)

green chili (sliced)

ginger garlic paste

tomatoes (450 grams, finely chopped)

tomato paste (optional)

garam masala

kashmiri red chili powder

ginger (julienned, divided)

water (4 oz/120 ml)

heavy cream (30 ml)

salt (or

sugar

green bell pepper

paneer

kasuri methi (dried fenugreek leaves)

cilantro (to garnish)

To a small kadai or pan, dry roast the spices for kadai masala for 3 to 4 minutes on medium heat until fragrant.&nbsp; Add more red chilies for a spicier masala.

Remove kadai from heat and transfer the roasted spices to a spice grinder.

Let it cool down a bit and then grind to a fine powder. Set aside. You can also make this kadai masala in advance and store it.

Make the Kadai Masala

In a large kadai or any other pan, now melt butter with oil on medium heat.

Add the chopped onion and saute for 3 minutes until softened. Then add the sliced green chili and ginger garlic paste and saute for another 1 to 2 minutes.

Then add the chopped tomatoes and tomato paste. Mix and cook for around 6 minutes until tomatoes are really soft.

Then add 3 to 4 teaspoons of the kadai masala that you prepared earlier (or add the whole thing if you like it spicy). Also add the garam masala, kashmiri red chili powder.

Add half of the ginger julienne. Stir the spices and cook for 30 seconds.

Then add 1/2 cup water and stir.

Add cream, salt and sugar and mix. Cook for one minute.

Add in the paneer and bell peppers (capsicum) and mix. Cover the pan or kadai with a lid and cook for 5 to 6 minutes on medium heat until bell peppers are slightly softened. You only want them half cooked here.

Crush kasuri methi and add to the pan.

Garnish with remaining ginger julienne and cilantro.&nbsp;Serve kadai paneer with naan or paratha.

Make the Kadai Paneer

Kadai paneer is a restaurant style delicious spicy paneer recipe made with fresh ground kadai masala, paneer, onions, tomatoes &amp; bell peppers. It&#039;s full of flavors and one of the best paneer gravy recipes you can make at home. It is best served with plain basmati rice, flavored rice, roti, naan or any flatbread.

Kadai paneer recipe | How to make kadai paneer gravy

coriander seeds ((daniya))

red chilies ((kashmiri

fennel seeds ((saunf) (optional but recommended))

onions ((sliced or chopped, 2 large))

tomatoes ((chopped, 2 large))

cashew nuts ((can substitute with 3 tbsp cream))

red chili powder

¾ teaspoon kasuri methi ((dried fenugreek leaves))

salt ((adjust

water (for gravy)

onion (Optional (medium, cubed, layers separated))

capsicum ((bell peppers cubed))

paneer ((Indian cottage cheese))

ginger (julienne)

coriander leaves ((cilantro chopped finely))

To a small grinder jar, add red chilies, fennel seeds (optional) and coriander seeds. Make a fine powder and keep aside.

Heat ½ tablespoon oil in a pan. Add 1 cup chopped onions &amp; 8 cashew nuts. Saute them on a medium high flame until the onions turn transparent or pink. 

Add 1 cup chopped tomatoes and saute until completely mushy. 

Cool this completely and add to a blender jar. Blend to a smooth paste or puree. Set this aside.

To the same pan, add ½ tablespoon oil and heat it. 

Saute 1 cubed onion and capsicum on the highest flame until half done. They must be slightly tender and yet crunchy. 

Add paneer and toss for 1 to 2 mins. Set all these aside. Do not over fry these.

Preparation

Heat 1 tbsp oil and saute 1 tsp ginger garlic paste until the raw smell goes off. 

Next transfer the ground kadai masala and saute for 2 to 3 mins until it turns fragrant. Ensure the raw flavor has gone from the masala.

Add the ground onion tomato paste and saute for 2 mins. 

Next add garam masala and red chili powder. Saute for another 2 mins until the masala turns fragrant.

Pour ¾ cup water and salt. Allow it to boil until the gravy thickens and traces of oil appear on top. 

Then crush and add kasuri methi. Stir well again. Taste the gravy and add more salt as needed.

Add the sauteed paneer, capsicum and onion.

Stir well &amp; finally add ginger juliennes and coriander leaves. 

Cover and rest for 2 mins. Transfer to a serving bowl and rest for at least 15 mins for the paneer to absorb the flavors.

Enjoy kadai paneer gravy with roti, butter naan, paratha or jeera rice.

How to make kadai paneer

https://www.youtube.com/watch?v=4usPbuzk8uI

Kadai paneer recipe link: https://indianhealthyrecipes.com/kadai-paneer-gravy-recipe/


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Kadai paneer recipe | How to make kadai paneer dry

Kadai Paneer - a spicy, flavourful and delicious curry made with Indian cottage cheese, mixed peppers (capsicum) and freshly ground spices. One of the easy restaurant style paneer recipes to make at home. Gets ready in less than 30 minutes, serve it with naan or paratha to make a delightful meal.

Coriander Seeds

Cumin

½ Teaspoon Black Peppercorn

Red Chillies

Teaspoon Fennel Seeds

Tablespoons Oil

Teaspoon Cumin

(or) 193 gms (or) 2 medium size Onion (finely chopped)

Teaspoon Ginger garlic paste

¼ Teaspoon Turmeric

Teaspoon + ¼ Teaspoon Chilli Powder

½ Teaspoon Garam Masala

½ Teaspoon Coriander Powder

½ Teaspoon Cumin Powder

Salt (as required)

(or) 200 gms Paneer (cut into cubes)

Coriander (chopped)

In a small pan, dry roast spices mentioned under "Kadai Masala" over low heat for 2 minutes or until aromatic, stirring constantly. Switch the flame off and let spices cool down and then grind it to a coarse powder.

In a kadai or pot, heat oil over medium-low heat.

Once the oil is hot, put cumin and let it sizzle for a few seconds.

Now add onion, ginger garlic paste, slightly increase the flame and and cook for around 5-7 minutes until the onion starts browning.

Add tomato, turmeric, chilli powder, garam masala, coriander powder, cumin powder, salt and mix well. Cook for another 6-8 minutes until raw aroma vanishes and tomatoes turn mushy.

Meanwhile, in a separate pan, heat 1 tbsp oil and stir fry mixed peppers and onion for a minute just until mixed peppers are half cooked.

Then add paneer cubes and saute for a minute.

Now add 1/4 teaspoon chilli powder, freshly ground kadai masala and mix well until vegetables and paneer are well coated with spices.

Transfer stir-fried vegetables to the onion-tomato masala and carefully mix until well combined.

Ensure not to break paneer cubes. Switch off the heat and add coriander.

Serve piping hot kadai paneer with any flatbread of your choice.

https://www.youtube.com/watch?v=leYjDRRARpc

Easy Kadai Paneer Recipe at Home

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Kadai Paneer – a spicy, flavourful and delicious semi-dry dish made with Indian cottage cheese, mixed peppers (capsicum) and freshly ground spices. One of the easy restaurant style paneer recipes to make at home. Gets ready in less than 30 minutes, serve it with naan or paratha to make a delightful meal.

1. I would highly recommend serving this dry paneer dish with naan, paratha or tandoori roti.

2. Serve it with a glass of juice or lassi for kids to compensate for the spiciness just in case.


***MORE PANEER RECIPES FROM THE BLOG***

PANEER MAKHANI: https://www.flavourstreat.com/paneer-makhani-paneer-butter-masala/

METHI MALAI PANEER: https://www.flavourstreat.com/methi-malai-paneer-restaurant-style-paneer-curry/

PANEER MAJESTIC: https://www.flavourstreat.com/paneer-majestic-paneer-starters/

PANEER JALFREZI: https://www.flavourstreat.com/paneer-jalfrezi/


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00:00 introduction
0:10 frying spices to make homemade kadai masala
0:43 how to make kadai paneer 
1:31 frying paneer and capsicum

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Easy Kadai Paneer Recipe at Home | Restaurant Style Paneer Curry

Jain kadai paneer is a delicious, Indian dish made with paneer (a type of Indian cottage cheese) and kadai masala, a spice blend. It&#39;s typically served with rice or naan bread, and it&#39;s perfect for a quick and easy weeknight meal. This Jain kadai paneer recipe is restaurant-style, and it&#39;s sure to please everyone at the table.

Jain Kadai paneer

Coriander seeds - 2 tbsp

Cumin seeds - 2 tsp

Fennel seeds

red chillies - 5-6

Oil - 3 tbsp

Salt - 1 tsp

Red chili powder

Paneer cubes - 300 gms

Turmeric powder - 1/2 tsp

Coriander powder - 1 tsp

Cumin powder - 1/2 tsp

Dry roast the Kashmiri dry chili, coriander seeds, cumin seeds &amp;amp; peppercorns in a kadai.

In a small grinder, grind the dry spices to fine powder &amp;amp; set aside. (You can also use mortar/pestle to make powder)

Heat oil in a kadai, add capsicum and paneer to it.

Add salt &amp;amp; sauté on high flame for 2-3 minutes. Remove on a plate &amp;amp; set aside.

In the same kadai, heat oil and butter on medium flame.

Add bay leaf to it and fry for a few seconds.

Add finely chopped tomatoes to it.

Add red chili powder, turmeric powder, coriander powder &amp;amp; salt. Let it cook until tomatoes become mushy.

Add tomato puree and let it cook for 3-4 minutes.

Add about 2 tablespoons of prepared kadai masala and mix well.

Add the sauteed vegetables and mix everything well together. Add some water if it&#39;s too dry.

Crush kasuri methi in your palm and sprinkle all over the curry.

Cover and let it cook for 3-4 minutes on low flame.

&amp;nbsp;Garnish with fresh coriander leaves.

Serve hot with roti or Kulcha.

Freshly prepared kadai masala makes the curry intense, aromatic and flavorful.

If you like creamy gravy, you can add ¼ cup of fresh cream or soaked cashew paste.

You can use fresh homemade paneer or frozen paneer. If you are using frozen paneer, soak in hot water for 15 minutes before use.

Instead of fresh kadai masala, you can use garam masala. (but fresh kadai masala is recommended)

Sauté vegetables on high flame, so that it remains crunchy.

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