Kadai Paneer Recipe
Learn to cook Kadai Paneer- There are two versions of kadai paneer- Gravy and semi dry. This recipe is a dry version of the Kadai Paneer.
Ingredients
- 3 tbsp Oil
- 1 cup Onion cubes
- 1 cup Capsicum cubes
- 1/2 cup Tomato cubes
- 1 cup Tomato puree Check notes
- 200 grams Paneer
- 1/4 tbsp Turmeric
- 1 tbsp Chili powder Adjust according to red chilis
- 1 tbsp Salt
- 2 tbsp Kadai masala powder
- Kasuri methi Optional for garnish
Kadai masala Powder
- 3 Dry red chili
- 1/2 tbsp Pepper corn
- 1 tbsp Cumin seeds Jeera
- 2 tbsp Coriander seeds Dhaniya
Instructions
- Dry roast red chilis, coriander seeds, cumin seeds and pepper corn on low flame for 3 minutes.
- Cool and grind to a coarse powder. Set aside.
- Heat oil in a pan, add cubed onions and capsicum pieces (can add different color capsicum). Cook for 2-3 minutes.
- Add turmeric, chili powder and fry for 2 minutes.
- Add tomato puree (check notes), mix well and add salt and ground masala powder from step 2.
- Mix well and cook till oil separates. Then add cubed tomato pieces without seeds. Cook for 3-4 minutes.
- Add 3-4 tbsp water and add paneer pieces. Mix well and cook for 4-5 minutes.
- Serve hot with jeera rice, steamed rice, naan, roti or pulka.
Notes
- Blanch tomatoes and remove the peel before making the paste.
- To blanch tomatoes, add whole tomatoes into boiling water for 2 minutes.
- You can stir fry the paneer pieces before adding to the curry. But personally, I prefer adding them directly so they can absorb flavors much better.
- You can replace paneer with tofu for vegan version of the recipe.