Kadai Paneer

 
 

Kadai paneer - a top choice amongst paneer lovers, is prepared by cooking paneer, bell peppers and onions in a spicy, tangy and flavoursome tomato gravy, perfect for cold winter evenings. The secret to a delicious kadai paneer lies in the masala mix which you can create easily at home.

MAKES: 1 KADAI

INGREDIENTS

For the kadai masala mix

  • 1 tsp fennel seeds

  • 2 tbsp coriander seeds

  • 2 small cardamom (green)

  • 8-10 pieces black peppercorn

  • 1 piece clove

  • 2 small red chilli (dried)

  • 2 tsp whole cumin seeds

  • 1/2 tsp salt

  • 1 piece cinammon stick

  • 1/2 tsp kasuri methi (dried fenugreek leaves)

For the gravy

  • 400 g / 3 big tomatoes

  • 300 g / 2 big onions (after peeling)

  • 50 g / 1 piece of red bell pepper (to give colour to the gravy)

  • 1 tsp olive oil

  • 1 tsp ginger garlic paste (grind both to make a paste)

For the kadai paneer

  • 200 g fresh homemade paneer

  • 125 g tricolour bell pepper (red, green, yellow)

  • 100 g or 2 small onions (after peeling)

  • 1 tbsp finely chopped green chilli

  • a pinch of asafoetida

  • 1 piece of bayleaf

  • 3 tbsp ghee or oil

  • 3/4 tsp salt

  • 1/4 tsp red chilli powder

  • 1/4 tsp turmeric powder

  • 2 tbsp lemon juice (fresh)

Method

For the kadai masala mix

  1. Roast all the ingredients in a non stick pan on low heat for 4-5 minutes till fragrant. Be careful to roast on low heat as to not burn it.

  2. Take out the roasted spices in a plate and cool them completely.

  3. Grind the mixture in a mixer to make the kadai masala mix.

  4. Store and use as much required.

For the gravy

  1. Wash and chop onions, tomato and bell pepper in big pieces.

  2. Heat oil. Add ginger garlic paste, sauté for 30 seconds and add onions and fry till translucent. Add bell pepper and tomatoes and cook on low heat till soft and cooked.

  3. Once cooked, cool completely and then grind in a mixer to make a puree. Do not grind it hot or warm as otherwise the mixer lid would explode.

  4. Keep aside.

For the Kadai Paneer

  1. Heat some water in a pan and put the chopped pieces of paneer in to make it soft.

  2. Chop bell pepper in square pieces and chop onion in four pieces and open up each slice of it.

  3. Heat 2 tbsp ghee in a non stick pan on medium flame. Add asafoetida, bay leaf, finely chopped green chili and onion pieces. Sauté for 1-2 minutes. Add bell pepper pieces and add 2 tsp of kadai masala mix. Sauté well, add turmeric powder, salt and red chilli powder.

  4. Add the gravy and add 2 more tsp of kadai masala mix.

  5. Cover and cook for 5 minutes on high heat. Drain the water of the paneer and add to the gravy.

  6. Cook on medium heat covered for 2 minute till all the flavours have blended with paneer.

  7. Add lemon juice and adjust your spice flavour. You can add more or less kadai masala mix as per your taste.

  8. Add 1 tbsp ghee on top and serve hot.

Helpful Tips

  • For smoother texture, you can add 1 tbsp of cream though no cream is added to the authentic kadai paneer.

  • The kadai masala mix can be used for kadai vegetable, kadai potatoes etc.

  • If the tomatoes are not red then add more fresh red bell pepper to get a bright red colour for the gravy.

  • Always soak paneer pieces in hot water before you start making any paneer vegetable. It will always yield very soft paneer.

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