kadai paneer recipe

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))

ginger garlic paste

red chili powder

garam masala

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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