Kadai Paneer/How to make Kadai Paneer22 Apr, 2017
- Servings : 4
- Prep Time : 10 min
- Cook Time : 25 min
Kadai Paneer is the most popular recipe in Punjabi cuisine. Traditionally Kadai paneer is a dry recipe but can be prepared in Dry, Semi-dry or gravy form.
In this Kadai recipe, paneer is cooked in a special freshly grounded masala (Kadai Masala), which gives an aromatic flavor to this dish.
As the name suggest, Kadai paneer traditionally prepares in the kadhai (Indian Wok), If Kadhai is not available; It can also be prepared in the pan. It is best to serve in small kadhai (Wok) as a side dish with Naan or Roti
Here is recipe of Semi dry Kadai Paneer
Tomato Puree 1 Cup (3 Large tomato) Green Bell Pepper ½ cup Cut into square Yellow bell pepper ¼ cup Cut into square Red bell pepper ¼ cup Cut into square Onion 1 Large Oil 4 Tbsp Salt to taste Garam masala ¼ tsp Kasoori methi ½ tsp Sugar ¼ tsp Garlic ½ tsp minced Kadai Masala 1 ½ Tbsp Paneer 200 gm Milk/Curd ¼ cup
Gather all the ingredients. Cut the onion and all three bell pepper in the square shape.
Immersed the paneer in the hot water before you cook. It gives extra soft texture to paneer used for this dish. Heat 2 Tbsps. of oil in a nonstick pan over high heat. Add onion, red bell pepper and yellow bell pepper and green bell pepper.
Toast them until they become little tender (takes around 5-6 min). Take them out and keep aside.
Now heat a kadhai over medium heat, adds 1 Tbsp. of oil. Once it gets hot, add garlic paste and cook till it becomes light brown.
Add 1 Cup of tomato puree and sauté it for 5 -6 min on medium heat. Then add all spices; Turmeric powder.
Add red chilly powder and Kadai Masala powder
Add Garam masala and give a quick stir. Keep sauté till masala leaves the sides. Now add stir-fried veggies and mix it well. Then add milk little at a time and let it boil over low heat.
Add Paneer cubes and mix it, add salt and sugar.
Add crushed kasoori methi and fresh cream now and sauté it about 2 to 3 min. Once done, switch off the flame
Finally, garnish the ready dish with cilantro. Kadai Paneer is ready to serve with naan or roti.
1. I have used homemade tomato puree. You can also use blended tomato puree (Raw tomato puree) which need to be cooked for extra 5-7 min over medium heat or until raw flavor of tomatoes goes away.
2. If you like more gravy, then add ½ cup of milk/ water.
3. Adding sugar is totally optional, but recommends it to cut the sourness of tomatoes.
4. Adding cream to give a nice restaurant-style flavor.
5. You can also shallow/stir-fry the paneer before mixing it to the gravy.
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