Kadai paneer

Kadai Paneer is my most favorite because I really like bell paper and onion and as I am by default big fan of paneer (by default) so for sure this is one of my favorite curries. This is Punjabi curry recipe and it is nothing but simply, mild spicy and flavorful curry cooked with delicious the juicy paneer with the crunchy onion and capsicum.

Ingredients

  • For roasting masala:
  • Cumin seeds – ½ TSP
  • Coriander seeds – ½ TSP
  • Dry red chilies – 2
  • For green paste:
  • Green chili – 1 small
  • Ginger – 2 Inch
  • Garlic – 3 cloves
  • Onion – 1 medium
  • Tomatoes – 2 medium
  • For curry:
  • Oil – 2 TBS for curry + 1 TSP for sauté veggies
  • Cloves – 3
  • Black pepper – 3
  • Dry red chili – 1
  • Cardamom – 1
  • Cinnamon stick – 2 inch
  • Bay leave – 1
  • Star anise – 1
  • Masala powder from roasted spices
  • Garam masala – ½ TSP
  • Turmeric powder – ¼ TSP
  • Coriander-cumin powder – 1 TSP
  • Red chili powder – 1 TSP
  • Kitchen king masala – 1 TSP
  • Heavy cream/fresh cream – 3 TBS
  • Kasturi methi – 1 TBS
  • Salt – As per taste
  • Water – 1 Cup or as per you need
  • Paneer cubes – 150 grams
  • Bell pepper – 1 Cup (For sauté)
  • Onion – 1 Cup 1 Cup (For sauté)

Method

  • Roast whole spices mentioned below roasting ingredients until 2-3 minutes on medium flame. Off the stove when you smelling roasting aroma.
  • Let it cool down completely and grind it in mixture and make course powder out of it.
  • Now make green paste by adding everything into blender jar as mentioned below green paste ingredients and keep it aside.
  • Chop onion and tomatoes into chopper separately. Di seed tomatoes to faster cooking process.
  • Now heat up oil and add all whole spices mentioned below curry heading and sauté those for minute.
  • Now add green paste to it and again sauté it for next 30seconds. Cover pan immediately after adding it to prevent splashing.
  • Now add chopped onions to it. Cook it for next 4-5 minutes with covered pan until it starts to separate oil.
  • When onion done, add chopped tomatoes to it and cook both together with covered pan until it starts leaving oil. It will take about 5 minutes on medium flame.
  • Now add masala powder which we grind earlier, garam masala, turmeric powder, coriander-cumin powder, red chili powder, kitchen king masala, kasturi methi and salt to it.
  • Mix everything well and let spices cook with it for next 1minute.
  • Add water to it and let all cook with cover pan until oil separate on top. It will take about 2 minutes.
  • Now add paneer cubes to it, mix it and let it cook with cover pan until paneer cooked with gravy.
  • Add heavy cream at end if you wish.
  • Now cut bell paper and onions into medium big chunks.
  • Heat up oil in pan and sauté both for next 1-2 minutes on medium high flame and then add it to curry. (Do this only when you about to serve your curry to keep crunchiness of your veggies or they will become soft and soggy)
  • Enjoy it hot with naan, paratha or chapatti.

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