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Kadai Paneer Recipe| How to make Kadai Paneer

kadai paneer recipe
kadai paneer recipe

Kadai Paneer Recipe:-

Kadai Paneer is a popular paneer recipe where paneer and bell peppers are cooked in a spicy masala. It is one of the most popular paneer recipes. It’s there on the menu in almost all Indian restaurants. I remember always ordering it when we ate out.

Kadai is like a wok commonly used in Indian cooking. We use it to make stir fry and all sorts of things. We also use it for deep frying snacks and sweets. This dish is called Kadai Paneer because it’s cooked in a Kadai. But if you don’t have a kadai you can simply use a wok or any other pan. I actually did not make it in a Kadai.

ALSO READ: HOW TO MAKE EGG FRIED

Secret Method Of making the Best Kadai Paneer :

Here, we are going to share you some simple steps of making the Best Kadhai Paneer Recipe.

If possible, use fresh paneer cubes. However if using bought paneer, then you have to soak it for at least 25-30 minutes in warm water before using.

Prefer homemade masala while making Kadai Paneer Recipe. Avoid using regular garam masala. The ground masala definitely gives this recipe a nice flavor and aroma.

Generally, tomato is not used in this recipe but adding tomato puree to Kadhai Paneer Recipe gives so much flavor to the curry.

Add a little bit of sugar to the recipe, it will help in balancing the flavors.

How to prepare Kadai Masala

For the best Kadai Masala, use freshly ground masala. It’s called Kadai Masala.

The masala used in the making of Kadhai Paneer:

Coriander Leaves

Dried Red Chilies

Cloves, Green Cardamom

Fennel Seeds

Basically the main ingredients are: Coriander Leaves, Red Chilies

Kadhai Paneer Recipe | How to make Kadhai Paneer Recipe

Kadai Paneer Recipe| How to make Kadai Paneer Kadai Paneer Recipe| How to make Kadai Paneer Print This
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • For Kadai Masala:
  • 2 tbsp coriander leaves
  • 2 dried red chillies
  • 4 green cardamoms
  • 1 tbsp fennel seeds
  • 3 cloves
  • For 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 chilli 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

Instructions

  1. In 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 chillies for a spicier masala.

  2. Remove Kadai from heat and transfer the roasted spices to a spice grinder.

  3. 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.

    1. In a large kadai or any other pan, now melt butter with oil on medium heat.

    2. 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.

    3. Then add the chopped tomatoes and tomato paste. Mix and cook for around 6 minutes until tomatoes are really soft.

    4. 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 chilli powder.

    5. Add half of the ginger julienne. Stir the spices and cook for 30 seconds.

    6. Then add 1/2 cup water and stir.

    7. Add cream, salt and sugar and mix. Cook for one minute.

    8. 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.

    9. Crush Kasuri methi and add to the pan.

    10. Garnish with remaining ginger julienne and cilantro. Serve Kadai paneer with naan or paratha.



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