Kadai Paneer Recipe

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This dish gets its name from the ‘Kadhai’ or Indian wok in which it is popularly prepared and sometimes served. In popular restaurants, the dish is served in a real kadhai of serving size to give it an authentic feel.

The dish is versatile in the sense that it can be made dry, with slight gravy or with full gravy. This makes it customizable for the accompaniment. For example, you can have the gravy version with a roti or naan but the semi dry version with rice or pulao.

A kadhai is generally used for dishes that require constant stirring and hence a thick bottom pan which doesn’t allow the food to burn. The gravy in the dish with all its spices needs constant stirring until its water content is fully reduced and the oil or ghee allows the residue gravy to leave the sides of the kadhai.

 

Kadai Paneer

One of the most popular Punjabi dish. The flavors are very subtle yet bursting with every bite. This dish goes well with Garlic Naan or Roomali rotis.
Course Lunch
Cuisine Punjabi
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4 servings
Calories 237 kcal
Author Anju Bhagnari

Ingredients

  • 200 grams Paneer
  • 5 medium-sized Tomatoes
  • Salt to taste
  • 1/2 cup Onion (cubes)
  • 1/2 cup Capsicum (cubes)
  • 1 tsp Cumin Seeds
  • 1 tsp Coriander Seeds
  • 1 Red Chilli
  • 1 tsp Kashmiri Red Chilli Powder
  • 2 tbsp Oil

For dry roasting

  • 2 Whole Red Chilli
  • 1 tsp Coriander Seeds
  • 1/2 tsp Peppercorn
  • 1 tsp Cumin Seeds
  • 1 tsp Saunf

Instructions

  1. Dry roast the above-mentioned ingredients on a slow flame.
  2. Grind to a coarse powder.

    Finely coarsed masala powder for kadai paneer
  3. Chop the tomatoes finely.

  4. In a non-stick pan, heat the oil. Add the cumin seeds and fry till they splutter.

  5. Add the Coriander seeds and let them fry for a few seconds.

  6. Put in the whole red chilli and fry for a few seconds.

  7. Now add in the chopped tomatoes and cook them on low flame for about 6 to 7 minutes.

  8. Now, add the Kashmiri red chilli powder, 1 teaspoon of the ground masala and salt.

    Gravy preparation for Kadai Paneer
  9. Toss in the cubes of onions and Capsicum and stir-fry for half a minute.

  10. Don't cook them too much, some crunch should remain in onion and capsicum for this recipe.

  11. Now, add the paneer cubes and sprinkle the garam masala powder.

    Kadai Paneer
  12. Stir it all gently.

  13. Shut off the flame and add roughly crushed Kasuri Methi.

  14. Let it stand for 5 minutes before serving it.

  15. Suggestive servings- Naan, Butter Naan, Plain Phulkas, Ghee Roti or any Parathas.

 Tips

You can use any type of paneer to make the dish or even use a mix of paneer and tofu for variety. Home made paneer works best as nothing compares to it in terms of softness or taste. These days, several local dairies promise to give the best paneer but it does come at a price. You can easily make paneer or chenna at home using a muslin cloth and knead it into a smooth dough to make proper cubes.

The recipe demands the use of kashmiri red chillies as they give the gravy a rich orange-red colour. This is essential if you want to give a restaurant style look to the finished dish. If you don’t mind using a small amount or colour once in while, then you can also make the gravy paste with green chillies. Also, don’t forget to use freshly crushed coriander seeds powder to make the flavour jump out. With capsicum for added taste, all you need now is hot garlic naan to dig right in. You can also add green peas and potato to the dish if you want to increase its volume. The new variation will be  aloo-matar-paneer which also tastes equally good.

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Kadai Paneer Recipe

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