Restaurant Style Kadai Paneer (With gravy)

Ingredients (Serves 4)

1. Paneer – 400 – 500 gm, cubed

2. Oil – 3 – 4 tbsp

3. Whole spices – green cardamom – 3 – 4, cinnamon stick – 1/2 inch, cloves – 4 ,  bay leaf – 1

4. Onion – 1 cup, finely chopped

5.  Ginger-garlic paste  1.5 tbsp

6. Turmeric powder – 1/4 tsp

Kashmiri chilly powder – 1.5 tsp

Coriander powder – 2 tsp

Cumin powder – 1/2 tsp

7. Tomato – 2 medium-small, pureed or finely chopped

8. Green bell pepper / capsicum – 1/3 cup, cubed

Onion – 1/3 cup, cut into large cubes

Kasoori methi – 1/2 tsp, crushed

Garam masala powder – 1/4 tsp

9. Butter – 2 – 3 tsp

Heavy cream – 1.5 tbsp

Coriander leaves – 3 tbsp, chopped

Green chilies – 2 – 3, diagonally sliced

Ginger – 1/2 tsp, thinly sliced

10. Salt – To taste

For kadai masala (to dry roast and coarsely grind)

11. Coriander seeds – 1 tbsp

Dried red chilies – 2

Whole black peppercorns – 1/2 tsp

Fennel seeds – 1/4 tsp

Cumin seeds – 1/2 tsp

In a small pan, dry roast coriander seeds, dried red chilies, whole peppercorns, fennel seeds and cumin seeds for 1 – 2 minutes stirring continuously over medium-low heat. Switch off and set aside to cool. Grind coarsely and set aside. We need only 1 – 1.5 tsp of this kadai masala. You can store the remaining in an air-tight container.

Method

  1.  Heat oil in a large heavy-bottomed pan. Add the whole spices numbered 3 and stir for a few seconds until they are fragrant. Add finely chopped onion, little salt and saute until soft and light golden in color. Next add ginger-garlic paste and saute until golden brown in color.
  2. Add spice powders numbered 6 and cook over low heat until their raw smell disappears.3. Add finely chopped tomato / tomato puree and cook for 8 – 10 minutes until oil separates.   

 

4. Add onion, capsicum, 1 – 1.5 tsp kadai masala, 1/4 – 1/2 tsp kasoori methi, mix well and cook for 1 – 2 minutes, stirring occasionally until they are well-coated with the masala. Add around 1/2 cup hot water and bring to a boil. Add paneer cubes. Mix well. Cover and cook for 4 – 5 minutes over low heat. Add butter, heavy cream, chopped cilantro, julienned ginger and slit green chilies. Mix gently. Serve after 10 minutes. It goes well with naan, chapathi, fried rice and pulao. Enjoy!!

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

Every Recipe Since 2010

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