Kadai Paneer

Kadai paneer is an easy to prepare paneer dish which goes well with roti, naan or even mild pulao varieties. There are different methods of preparation for this dish in the food blogs.  I used to prepare this dish in a different fashion earlier but recently came across a simple recipe in vegrecipesofindia. I made few changes to the original recipe and prepared. The taste was really good. Even beginners can try this dish with ease.

Check this post to learn how to make fresh homemade paneer.

Kadai Paneer Recipe

Serves  :  3 - 4 people

Ingredients

• Paneer  -  250 to 275 g ( I used a store bought packet of 270 g)
• Capsicum  -  1 big
• Onion  -  2 small sized
• Tomato  -  1 big
• Garam masala  -  1/2 tsp ( I used pav bhaji masala instead of garam masala)
• Salt  -  as required
• Oil  -  2 tbsp + 1/2 tbsp for sauteing paneer
• Kasoori methi  -  1 tsp
• Coriander leaves  -  for garnishing

To dry roast and powder

• Coriander seeds  -  1 tbsp
• Red chilly  -  2

To grind

• Green chilly  -  1
• Ginger  -  1 small piece
• Garlic  -  4 big pods

Method

• Cut paneer into small cubes. Cut onion and capsicum also into thin cubes. Chop tomato into fine pieces.
• In a pan, dry roast coriander seeds till a nice aroma comes. Add red chillies and switch off the stove and saute for a minute in the heat of the pan itself.
• Allow this to cool and powder it in a dry mixie to a coarse powder and keep it aside.
• Grind all the ingredients given under "To grind" to a fine paste using little water and keep it aside.
• In the pan, add 1/2 tbsp oil and saute the paneer till slight golden brown color on both sides. Keep this paneer immersed in lukewarm water till use. This step is optional. Keeping paneer in warm water helps to retain its softness even after the dish cools down.
• Add the remaining 2 tbsp oil and once heated add onion and fry well. Add salt to speed up the process.
• Once onion is fried well, add the ground paste(ginger+garlic+green chilly) and fry well till the raw smell leaves. Ensure to stir continuously as otherwise it will get burnt at the bottom.
• Add tomato pieces and fry till it becomes soft and mushy.
• Add the dry roasted powder(coriander seeds + red chilly) and saute well till the oil separates out.
• Add capsicum and the remaining salt as required for the dish. Do not saute capsicum more as it has to be crunchy.
• Add garam masala powder and mix well.
• Now add the paneer cubes by draining out from the water and mix gently so that it coats well with the masala.
• Add kasoori methi by rubbing between your palms. Add finely chopped coriander leaves and mix well. Saute for 2-3 minutes and switch off the stove.
• Serve with roti, naan or any mild pulao varieties.

Notes

,

• Water is not used in this dish as it is a dry curry. However while sauteing the masala, if you feel it is very dry, you can sprinkle little water for it to get cooked.
• You can also add paneer directly without shallow frying.