Kadai Paneer (Easy, Restaurant-Style)

4 standard portions

Source field check · Original source retained

View original recipe

Ingredients

• 2 tablespoons coriander seeds
• 2 dried red chilies
• 4 green cardamom
• 1 teaspoon fennel seeds
• 3 cloves
• 1 tablespoon butter (unsalted)
• 1 tablespoon oil ( 15 ml , I used avocado oil)
• 1 medium red onion ( 150 grams , finely chopped)
• 1 green chili (sliced)
• 2 teaspoons ginger garlic paste
• 3-4 medium tomatoes ( 450 grams , finely chopped)
• 1 tablespoon tomato paste (optional)
• ¼ teaspoon garam masala
• ¾ teaspoon kashmiri red chili powder
• 1 inch ginger (julienned, divided)
• ½ cup water ( 120 ml )
• 2 tablespoons heavy cream ( 30 ml )
• ¾ teaspoon salt (or to taste)
• 1 teaspoon sugar
• 1 large green bell pepper (capsicum) (cut into 1-inch pieces)
• 225 grams paneer (cubed, if using store-bought paneer soak it in warm water for 20-25 minutes before using)
• 1 teaspoon kasuri methi (dried fenugreek leaves)
• 1 & ½ tablespoons cilantro (chopped, to garnish)

Method

1. To a small kadai or pan on medium heat, add 2 tablespoons coriander seeds, 2 dried red chilies, 4 green cardamom, 1 teaspoon fennel seeds, and 3 cloves. Roast the spices for 3 to 4 minutes stirring constantly until fragrant.
2. Remove kadai from heat and transfer the roasted spices to a spice grinder. Let it cool down a bit and then grind it to a fine powder. Set aside. You can also make this kadai masala in advance and store it.
3. In a large kadai or any other pan, now melt 1 tablespoon butter with 1 tablespoon oil on medium heat. Add 1 medium red onion (chopped) and sauté for 3 minutes until softened. Then add 1 green chili (sliced) and 2 teaspoons ginger garlic paste and sauté for another 1 to 2 minutes.
4. Then add 3-4 medium tomatoes (chopped) and 1 tablespoon tomato paste. Mix and cook for around 6 minutes until tomatoes are really soft.
5. 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 ¼ teaspoon garam masala, and ¾ teaspoon Kashmiri red chili powder. Add half of the ginger juliennes (prepared from 1-inch ginger). Stir the spices and cook for 30 seconds.
6. Now, add ½ cup water and stir. Add 2 tablespoons heavy cream, ¾ teaspoon salt and 1 teaspoon sugar and mix. Cook for one minute.
7. Add in 225 grams paneer (cubed) and 1 large green bell pepper (cut into 1-inch pieces) 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.
8. Crush 1 teaspoon kasuri methi between your palms and add to the pan. Garnish with remaining half of the ginger juliennes and 1 & ½ tablespoons cilantro (chopped). Serve kadai paneer with naan or paratha.