Yummy Kadai Paneer

Paneer dishes taste amazing; especially the gravy sabjis. This Kadai Paneer is such a gravy dish that is made using paneer along with some veggies and spicy masalas. The dish tastes amazing when eaten with rice or roti.

Ingredients:

For kadai masala:

• 2 tablespoon coriander seeds
• 4 dried Kashmiri red chillies, deseeded

For gravy:

• 8 cashew nuts
• 2 large onions, cut into cubes
• 2 large tomatoes, chopped and deseeded
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon red chilli powder
• 1/2 to 3/4 teaspoon garam masala powder
• 1/2 teaspoon kasuri methi
• Salt as per the taste

Other ingredients:

• 1 medium onion, cut into cubes, layers separated
• 1/2 cup capsicum, cut into cubes
• 250 grams paneer
• 1/2 to 1 teaspoon ginger julienne
• 2 tablespoon finely chopped coriander leaves

Making of Kadai Paneer:

1. First, we need to start by making the Kadai masala. For that, take a blender and add red chillies and coriander seeds to it. Blend into a coarse powder and keep it aside.
2. Now, take a non-stick pan and heat some oil in it on a medium flame. Once the oil gets heated, add onions and cashew nuts and saute until onions become transparent. Then, add tomatoes and saute until mushy. Turn off the gas and let the mixture get cool down. Then, transfer the mixture into the blender and blend into a smooth paste. Keep it aside.
3. Now, take the same pan and heat some oil in heat. Once the oil is heated, add the onions and capsicum and saute them until half crunchy. Then, add the paneer and toss for about 2 minutes. Transfer it to a plate and keep it aside.
4. Now in the same pan, add more oil and heat on a medium flame. Add the ginger-garlic paste and saute until the raw smell goes away. Then, add the coriander powder, chilli powder, and saute for about a minute or until fragrant.
5. Then, add the onion-tomato paste and saute for about 2 minutes. Then, add the garam masala powder, red chilli powder and mix well. Saute for another 2-3 minutes. Add some water and give a good stir. Sprinkle some salt and let the gravy cook until thicken. Add the crushed Kasuri methi, sautéed paneer,, capsicum, and onion. Mix gently and turn the gas off.
6. At last, add the ginger juliennes and chopped coriander leaves. Turn off the gas. Serve hot along with plain or jeera rice.

The author of the article loves both, eating and cooking Punjabi food a lot. He manages to remove some time from his busy schedule and cooks on weekends. Paneer dishes are his favourite.

Hi, I am Swapnil Khandekar. I love to write educational and travel related blogs.