Kadai Paneer

Recipe taken from Cook with Manali - Kadai Paneer

Ingredients

Kadai Masala

• 2 tablespoons coriander seeds
• 2 dried red chilies
• 4 green cardamom
• 1 teaspoon fennel seeds
• 3 cloves

Kadai Paneer

• 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
• 1/4 teaspoon garam masala
• 3/4 teaspoon kashmiri red chili powder
• 1 inch ginger, julienned, divided
• 1/2 cup water, 4 oz/120 ml
• 2 tablespoons heavy cream, 30 ml
• 3/4 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
• cilantro, to garnish

Method

Make the Kadai Masala

• To a small kadai or pan, dry roast the spices for kadai masala for 3 to 4 minutes on medium heat until fragrant. 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 Paneer

• 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. Serve kadai paneer with naan or paratha.

Pictures