Master The Art Of Making Kadai Paneer With This Detailed Recipe

Kadai Paneer is a spicy, aromatic dish made with paneer, bell peppers, and a special Kadai masala. The paneer is saut ed and then simmered in a tomato-onion gravy infused with freshly ground spices. It's a perfect dish to enjoy with naan or rice.

Kadai Paneer is a flavorful North Indian dish made with paneer, bell peppers, onions, and tomatoes, seasoned with a special Kadai masala. The Kadai masala, a blend of freshly roasted and ground spices, gives this dish its signature aroma and taste. Paneer cubes are lightly saut ed and then simmered in the spicy gravy, along with bell peppers, until all the flavors meld together. The dish is finished with a touch of garam masala, kasuri methi, and fresh coriander. Kadai Paneer is best served hot with naan, roti, or rice. It's a popular choice for both vegetarians and those looking to enjoy a hearty, spicy meal.

Ingredients

For the Kadai Masala:

1 tablespoon coriander seeds
1 teaspoon cumin seeds
3-4 dried red chilies (adjust according to your spice preference)
1 teaspoon fennel seeds (optional)
4-5 black peppercorns
1-inch cinnamon stick

For the Gravy:

250 grams paneer, cut into cubes
1 large onion, finely chopped
1 large tomato, pureed
1 large bell pepper (capsicum), cut into cubes
1 tablespoon ginger-garlic paste
2-3 green chilies, slit
1 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to taste)
1 teaspoon garam masala
2 tablespoons oil or ghee
1/2 teaspoon kasuri methi (dried fenugreek leaves)
Fresh coriander leaves, chopped (for garnish)
Salt to taste

Instructions

1. Prepare the Kadai Masala:

Begin by preparing the Kadai masala, which is the heart of this dish. In a pan, dry roast the coriander seeds, cumin seeds, dried red chilies, fennel seeds (if using), black peppercorns, and cinnamon stick over medium heat.
Stir continuously to avoid burning. Once the spices release their aroma and turn slightly darker, remove them from the heat and let them cool.
Once cooled, grind the roasted spices into a coarse powder using a mortar and pestle or a spice grinder. Set this aside.

2. Saut the Paneer:

In the same pan, heat a tablespoon of oil or ghee. Add the paneer cubes and lightly saut them until they turn golden brown on all sides. Remove the paneer from the pan and set it aside.

3. Cook the Base:

In the same pan, add another tablespoon of oil or ghee. Add the finely chopped onions and saut until they become translucent.
Add the ginger-garlic paste and slit green chilies. Saut until the raw smell of ginger and garlic disappears.

4. Add the Tomatoes:

Add the pureed tomatoes to the pan. Cook until the tomato puree thickens and the oil starts to separate from the mixture. This process is important to develop the flavors of the dish.
Add turmeric powder, red chili powder, and salt. Cook for another 2-3 minutes.

5. Incorporate the Kadai Masala:

Now, add the freshly ground Kadai masala to the tomato-onion mixture. Stir well to combine, and cook for a few minutes to let the spices infuse into the gravy.

6. Add the Bell Peppers:

Add the cubed bell peppers (capsicum) to the pan. Cook them for 3-4 minutes, stirring occasionally. The bell peppers should be slightly cooked but still retain their crunch.

7. Add Paneer and Final Touches:

Add the saut ed paneer cubes to the pan. Gently mix them into the gravy, making sure they are well-coated with the masala.
Sprinkle garam masala and crushed kasuri methi over the dish. Stir gently to combine all the ingredients.

8. Simmer and Serve:

Lower the heat and let the Kadai paneer simmer for a few minutes to allow the flavors to meld together.
Garnish with freshly chopped coriander leaves and serve hot with naan, roti, or steamed rice.

Tips

Use Fresh Spices: