Kadhai Paneer
Kadhai Paneer
Cooking Instructions
- 1
To begin, cube the paneer into bite-sized pieces. Dice the onion and bell peppers into similar sizes. Keep aside.
- 2
To prepare the kadhai masala, dry roast coriander seeds, cumin seeds, black peppercorns, fennel seeds, and whole red chilies on low heat until you get a nutty aroma. Allow them to cool and grind them into a coarse powder. Keep aside.
- 3
To prepare the gravy, heat 2 tbsp of oil in a pan. Add in the cumin seeds and allow them to crackle.
- 4
Add in the finely chopped onions and saute until translucent. Add the salt so that the onions cook faster.
- 5
Add in the ginger garlic paste and saute some more until the onions are almost brown.
- 6
Next, add the dry masalas - Kashmiri red chili powder, cumin powder, coriander powder, and turmeric powder. Mix.
- 7
Add pureed tomatoes and saute until the oil starts appearing on the sides.
- 8
In the meantime, prepare the paneer and vegetables. In another pan, heat 1 tbsp of oil. Add in the onions and bell peppers and saute on high heat for a few minutes until half did.
- 9
Move them to the side. Add the paneer cubes. Cook until the vegetables colorize.
- 10
Add in the salt, Kashmiri red chili powder, and the kadhai masala prepared earlier. Mix until well-coated.
- 11
Add these to the gravy. Mix well. Add some water if required. Cook for a few minutes so that the paneer and vegetables soak in the masala.
- 12
Check the salt and add more if required. Adjust the gravy as per your taste.
- 13
The Kadhai Paneer is ready to serve. Garnish with garam masala powder and chopped green coriander leaves. Serve with parathas or naans.
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