Restaurant-style Kadai paneer made at home very easily by following these steps. This Kadai paneer gets its name since it is cooked in an Indian wok called Kadai. Indian wok is the basic pan used for cooking, deep frying in almost every Indian household. But for this recipe, you need not use only Indian wok. You can use any type of pan which you regularly used for cooking.
Kadai Paneer
Paneer is one of my favorite and Ofcource this is also my favorite one. KADAI PANEER is the most popular paneer recipe in every Indian restaurant and sticks on the topmost place in the menu.
The special flavor or aroma comes in this dish with the special Kadai masala. KADAI PANEER is a simple yet appetizing and finger-licking taste. This is made by cooking paneer and capsicum with the spicy Kadai gravy. There are two types of gravy for this dish. First, you can make this with gravy or second with semi-dry gravy. It goes well with naan or biryani or with simple flatbread. You can check this naan recipe, Aloo Dum Biryani (Potato Biryani, Aalu Biryani).
The most important thing is that use always fresh paneer (Homemade Paneer) or freshly roasted spices to get a nice flavor.
Procedure of making kadai masala
Kadai masala is the magic ingredient for this curry. This unique blend of spices gives the extra punch of flavor. For Kadai masala you need few whole spices like coriander seeds, cumin seeds, fennel seeds, red chili, black pepper. Take a pan and dry roast all the spices together for 2 minutes to bring out the aroma of spices. And ground to a slightly coarse powder with the help of mortar and pestle or in the grinder.
If you like this then go for these delicious recipes too…
- Kashmiri Dum Aloo/Dum Aloo(How To Make Dum Aloo)
- Capsicum Curry Recipe: How To Make Capsicum Curry
- Malai Kofta Recipe (How To Make Kofta)
- Paneer Butter Masala
INGREDIENTS
For kadai masala
- 1 tablespoon coriander seeds
- 1/2 tablespoon cumin seeds
- 1/2 tablespoon fennel seeds
- 5 to 6 black pepper
- 2 red chili
For gravy
- 4 onions chopped
- 3 tomatoes chopped
- 8 to 9 garlic crushed
- 1 tablespoon all powdered spices (coriander powder, cumin powder, red chili powder, garam masala powder)
- 4 to 5 tablespoon poppy seeds or cashew paste
- 1 tablespoon salt
- 1/2 tablespoon turmeric powder
- 1 tablespoon dry fenugreek leaves
- 3 to 4 tablespoon fresh cream
- 2 tablespoon ghee
- 50 ml water
- 30 ml mustered oil
- 1/2 tablespoon sugar
- 2 bay leaves
For sauted veggies
- 2 capsicum
- 2 onions
- 250 grams paneer
| Prep time | 15 minutes |
| Cooking time | 50 minutes |
| Servings | 5 to 6 |
METHOD
First, take a pan or kadai dry roast all spices.
Then ground to a coarse powder like this. You can use mortar and pestle or any grinder. Don’t grind it in fine powder. After that set aside. You can store leftover spice for other recipes.
Now, chop capsicum, onions in cubes for saute.
For kadai gravy
Then finally chop the onions. Crush garlic or ginger. Chop the tomatoes. You can use a food processor for chopping or just with a knife, not any strict rule.
soak the 1 tablespoon poppy seeds and 4 to 5 cashews for overnight or 1 hour.
Grind it with little water in fine paste. You can use either poppy seed or cashews.
Take a pan add 2 tablespoon mustered oil and saute onions for 2 minutes on high flame.
and just like this saute capsicum for 3 to 4 minutes and set aside.
Saute paneer from both side till golden in color on medium flame.
In the same pan add more oil and temper with bay leaf and 1 tablespoon kadai masala. Add onions and garlic cook on medium flame for 15 minutes or until onions turn into golden in color.
Add salt in it.
Add turmeric powder. And cook it.
Onions turn into golden brown.
Now add all powdered spices mentioned above. And Cook for 6 minutes.
Then add tomatoes in onions and sugar. Cook for more 10 minutes.
After that add poppy seed paste and mix well. Cook it for 10 minutes on low flame.
You can see the masala releases the oil. You can add food color for more like restaurant-style.
Add water and cook for 10 minutes on low or medium flame.
Then add sauted capsicum, onions and paneer. Cook for more 7 minutes.
Now add kadai masala 1 to 2 tablespoon.
Add dry fenugreek leaves.
Add ghee or butter and fresh cream. Cook for 6 to 7 minutes on medium or high flame. Turn off the heat.
You can garnish with some fresh coriander leaves. Serve it with rice or roti.
