Kadai Paneer

 Kadai Paneer is an Indian Curry used as a side dish for Chapati, rice etc. It has a unique taste and its spicy and flavorful. The spiciness in Kadai Paneer can be adjusted as per your taste. It got its unique taste from the spices used in the curry. Fried paneer cooked in tomato, onion, capsicum gravy with kadai masala is one of the delicious paneer recipes. It is one of the best vegetarian dishes that you ever try. It is not only tasty but also very easy to cook at home. once prepared you can store it in refrigerator for at least 3 days. But make sure to reheat it with a little butter and garnish with coriander leaves and serve hot.

Choose fresh paneer, if it is frozen make sure to soak them in warm water for 15 to 20 minutes before using them  Choose fresh large, red and ripe tomato for making puree. For preparing kadai paneer we have three main steps first one is preparing kadai masala and second one frying paneer and the final one is making kadai paneer gravy.

If you want more gravy in kadai paneer pour water as per your need and simmer until the gravy becomes thick.

PREP TIME: 35 MINUTES

COOK TIME:55 MINUTES

TOTAL TIME: 90 MINUTES

INGREDIENTS:

Kadai Masala:

• 2 tablespoon coriander seed
• 2 teaspoon fennel seed
• 4 clove
• 4 cardamom
• 2 dried chilly

Kadai Paneer:

• 6  tablespoon butter
• 1  tablespoon ginger garlic paste
• 250 gram paneer
• 3 chopped green chilly
• 1 small onion chopped
• 1 capsicum cubed
• 1 onion layers separated
• 1 bay leaf
• 5 tomato pureed
• 1 small cinnamon
• 1 teaspoon cumin seed
• 1/4 teaspoon turmeric powder
• 1 teaspoon sugar
• 1 teaspoon  garam masala
• 1 teaspoon Kashmiri chilly powder
• salt
• 1 teaspoon kasuri methi
• 3 tablespoon  coriander  leaves chopped
• 4  coriander  cream( optional)

INSTRUCTIONS:

• For masala : Add 2 tablespoon coriander seed,2 teaspoon fennel seed,4 clove,4 cardamom,2 dried chilly in a pan and dry in a low flame
• Cool once it is dried and blend  it to make smooth powder.
• To fry paneer melt butter in medium to low flame
• Fry paneer in until it becomes golden brown.
• Keep paneer in a tissue to remove excess oil.
• For making gravy melt butter in medium to low flame in a an.
• Saute bay leaf , cumin seed, cardamom, cloves, cinnamon and heat in medium to low flame.
• Add ginger garlic paste and green chilly until raw smell appears.
• Add chopped onion and saute.
• Add tomato puree and cook  for 4 minutes on medium flame.
• Add chilly powder, turmeric powder, salt, kadai masala and garam masala powder.
• Mix all spices for 10 to 15 minutes until gravy becomes thick.
• Then pour water and cover pan , simmer on low flame.
• After some time open lid and add kasuri methi and coriander leaves and mix well.
• Add layer cut onion and capsicum and mix well.
• Add fried paneer and cook for 3 minutes.
• If you have cream you can add that but it is completely optional.