Kadai Paneer

Kadai Paneer (Indian Cottage Cheese) is a delicious and mouth watering side dish for roti, Naan, chapathi, Jeera rice and Steamed rice. The recipe is so flavorful that involves preparation of Onion Tomato Gravy combined with Paneer and Bell peppers or capsicums with a touch of Homemade Kadai Masala. Kadai Paneer can be made as gravy or little thickened side dish adjusting the consistency while cooking. Sharing the step by step instructions with detailed video to prepare the recipe of Kadai paneer below

Ingredients to make Kadai Paneer:

For Kadai Masala Preparation:

Coriander Seeds – 2 tsp
Cumin seeds – 2 tsp
Red chilies – 3
Cloves -3
Cardamom – 4

For Kadai Paneer:

Paneer Cubes – 150 grams
Onion -1 (diced)
Tomato- 2 (diced)
Green chilies – 2
Capsicum- 1 cup
Chili powder – 1 tsp
Ginger garlic paste – 2 tsp
Garam masala powder – 1/2 tsp
Kadai Masala Powder – 3 tsp
Sugar – 1 tbsp
Milk Cream – 2 tsp
Dry Kasturi Methi as required
Coriander leaves as required
Butter – 1 tbsp
Salt as required
Oil as required
Water as required

Method:

Step 1 – Kadai Masala Powder preparation:

In a kadai/pan, add all “Kadai masala preparation” ingredients
dry roast for 1-2 minutes on medium flame
transfer to a mixie jar
grind coarsely. Keep this aside

(Note: Kadai masala powder can be prepared and stored in air tight container and can be used for 3-4 weeks time)

Step 2- Cooking Kadai Paneer:

In a pan/kadai, add butter and oil
once hot, add onions in the pan
cook for 2-3 minutes or until onions turn translucent
add tomatoes now
cook for 5 minutes or until turns mushy
add green chilies, ginger garlic paste, chili powder(1 tsp -optional) , kadai masala powder (3 tsp), garam masala powder (1 tsp) and salt as required
combine it well and add water (1/2 cup)
let it boil
add sugar in the pan, mix it well