Restaurant-Style Kadai Paneer

Name: Restaurant-Style Kadai Paneer
Total time: 2700 s
Yield: Serves 3-4 servings
Ingredients: 9 oz paneer, cut into cubes (about 250 grams); 2 large onions; 2 tomatoes; 1 green bell pepper; 3-4 tablespoons oil; 1 handful cashews; 1 -inch piece ginger; 5-6 garlic cloves; 1/2 teaspoon turmeric powder; 1 teaspoon red chili powder; 1 teaspoon dried fenugreek leaves (kasuri methi); 2 tablespoons heavy cream or malai; 2 green chilies, sliced lengthwise; 1 little chopped cilantro; For kadai masala:; 3 teaspoons whole coriander seeds, 1 teaspoon cumin seeds, 1 teaspoon fennel seeds, 3 cloves, 1 cinnamon stick,; 2-3 whole Kashmiri red chilies, 1/2 teaspoon black peppercorns, 2 green cardamoms,

Kanta Gulati @KantaGulati15

Whether it’s kids or adults, everyone gets excited at the mention of paneer. No wonder—any dish made with paneer, whether it’s a curry, snack, or dessert, turns out delicious and flavorful. There are many ways to make paneer curries, but today I’ve made ‘Kadai Paneer’ in restaurant style, which tastes amazing. Once you try making it this way, you might not want to go out to eat it again. Let’s get started!

Kanta Gulati @KantaGulati15

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Ingredients

45 minutes

Serves 3-4 servings

9 ozpaneer, cut into cubes (about 250 grams)
2large onions
2tomatoes
1green bell pepper
3-4 tablespoonsoil
1 handfulcashews
1-inch piece ginger
5-6garlic cloves
1/2 teaspoonturmeric powder
1 teaspoonred chili powder
1 teaspoondried fenugreek leaves (kasuri methi)
2 tablespoonsheavy cream or malai
2green chilies, sliced lengthwise
1little chopped cilantro
For kadai masala:
3 teaspoonswhole coriander seeds, 1 teaspoon cumin seeds, 1 teaspoon fennel seeds, 3 cloves, 1 cinnamon stick,
2-3whole Kashmiri red chilies, 1/2 teaspoon black peppercorns, 2 green cardamoms,

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Steps

45 minutes

1

Dry roast all the kadai masala ingredients in a pan. Don’t over-roast—just until fragrant. Turn off the heat and let cool, then grind into a powder.
2

Peel and slice one onion. Wash and chop the tomatoes. Peel, wash, and chop the ginger and garlic. Heat 2 tablespoons oil in a pan, add the onion and cook for 2 minutes. Add ginger, garlic, tomatoes, cashews, and 1/2 teaspoon salt. Cook for 2-3 minutes, then add 1/2 cup water. Cover and cook on medium-low heat until the tomatoes and cashews are soft.
3

Meanwhile, cut the paneer into cubes. Cut the remaining onion and bell pepper into squares. Lightly shallow-fry the paneer cubes in 1 tablespoon oil.
4

Once the tomato mixture is ready and slightly cooled, blend it into a smooth puree.
5

Heat 2-3 tablespoons oil in a wok or deep pan. Add the onion and sauté lightly, then add the bell pepper and cook for 1 minute. Add the ground kadai masala and mix well, then add the tomato puree.
6

Add a little water as needed. Add 1/2 teaspoon turmeric powder and 1 teaspoon red chili powder. Cook on low heat for 3-4 minutes. Add salt to taste and dried fenugreek leaves, cover, and cook for another 2-3 minutes.
7

Add 2 tablespoons heavy cream or malai, cover, and cook for 2-3 minutes until the oil separates. Add the paneer cubes and cook for 2-3 minutes without covering. Add chopped cilantro and sliced green chilies, cook for 2 minutes, then turn off the heat.
8

Delicious, flavorful Kadai Paneer is ready. Serve with roti, paratha, puri, or naan.
9

Try it, enjoy, and share with others!