Kadai Paneer
Ingredients:
For kadai masala:
Masala for Kadai paneer
- 1½ tablespoon coriander seeds
- 3 dry red chillies
- 1 cardamom
- ½ teaspoon black peppercorns
- Small stick cinnamon
For the curry:
- 6 tablespoon oil
- 2-3 garlic cloves chopped
- 1 inch ginger chopped
- 1 medium onion sliced + 1 small onion chopped in cubes
- 3 medium tomatos chopped
- 1 small green bell pepper chopped in cubes
- ½ teaspoon kashmiri red chilli powder
- ¼ teaspoon turmeric
- Salt to taste
- Pinch of sugar
- Paneer cubes
- Water
- Kasuri methi
Method:
- Heat a pan and add all the dry spices to make kadai masala. Dry roast all the spices on a low flame. Turn off the flame and let it get cool down. Grind all the roasted spiced and make a fine powder.
- Heat a kadai and add 2 tablespoon oil in it. Add cubed onion and bell pepper. Fry for 5-7 minutes and keep it aside on a plate.
- In the same kadai, add 2tablespoon oil and add sliced onion, ginger pieces, and garlic cloves. Saute everything on low-medium flame for 5-7 minutes. Add chopped tomatoes and cook everything till the raw smell of tomatoes goes off.
- Turn off the flame and let the mixture cool down completely.Add this mixture into a blender and make a fine paste.
- Add remaining oil in the same kadai. Add pinch of sugar and kashmiri red chili powder. Add grinded paste and saute.
- Add kadai masala ( around 2 tablespoon) , and salt and fry till oil seperates and color changes.
- Add fried bell pepper and onion cubes to the gravy. Mix well. Add water according to the consistency you want. ( I added around 1½ cup of water)
- Add paneer cubes and mix well. Cook for another 5 min and sprinkle kasuri methi on top. Turn off the flame and serve hot with parathas or roti.
Notes:
- This curry is little spicy. If you want to make it less spicy then adjust kadai masala accordingly and you can add little cream on top.
- Kashmiri red chilli powder is not spicy but it will give a bright red color to the curry.