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Ingredients for Kadai Paneer:

(TspTeaspoon; TbspTablespoon)

Paneer 250 gms (cut into 4 cm long cubes)

Kadai Masala:
Coriander Seeds 2 tsp
Cumin Seeds 1 tsp
Fennel Seeds 1/2 tsp
Whole Peppercorns 1 tsp
Whole Red Chillies 23 nos.

Tempering/Baghaar:
Cumin Seeds 1 tsp
Whole Red Chillies 2

Spice Powders:
Turmeric Powder 1/4 tsp
Red Chilli Powder 1 tsp
Kashmiri Chilli Powder 1 tsp
Coriander Powder 1 tsp
Kasuri Methi ( Fenugreek leaves) 1 tsp

For Sautéing:
Onion petals one big onion (around 100 gms)
Capsicum (Green Pepper), cubed 100 gms

Other Ingredients:
Onions, fine chopped 2 medium (150 gms)
Tomato, cubed 1 medium75 gms (remove pulp)
Ginger Garlic paste 2 tsp
Fresh tomato paste 2 medium sized (150 gms)
Fresh Cream 2 tbsp
Oil 3 tbsp+ 1 tbsp for sautéing
Salt 1 tsp or to taste

Preparation:

Cut the paneer into t4 cm long cubes.
To make the Kadai Masala, take a pan and add all the spices mentioned earlier. Switch on heat on low and keep stirring on low heat for 3 mins till the spices are dry roasted. Keep it on a plate to cool and then grind it into a coarse powder. (shouldn’t be smooth, check video for the texture)
Chop 2 medium onions and cut 1 big onion into petals to be used for sautéing.
Cut 1 big or 2 small capsicum (green pepper) into cubes and set it aside.
Heat 1 tbsp oil in a pan and add the cut paneer pieces side by side. Lightly fry the paneer pieces all over for around 23 mins, flipping often to give an even colour.
Remove the fried paneer pieces onto a plate and add the onion petals. Sauté on medium heat for 1 min and then add the cubed green capsicum (peppers). Sauté on medium heat for 2 mins till lightly roasted but not too soft.
Remove and keep on a plate.
Cut 2 medium tomatoes into cubes and blend into a paste.
Also take 1 more tomato, remove the pulp and cut into cubes.
Dry roast the Kasuri Methi and set it aside. Once cooled, crush it with your hand.

Process:

Heat oil in a Kadhai/wok and add the cumin seeds and when it splutters, add the whole red chillies. Give a stir and then add the chopped onions.
Fry on medium heat for 67 mins till light brown in colour.
Now add ginger garlic paste, give a mix and fry on low heat for 2 mins till raw smell is gone.
Add the Spice powders (Turmeric, Red Chilli Powder, Kashmiri Chilli Powder & Coriander Powder) and 1/2 tsp salt.
Add 34 tbsp water, mix and fry on medium heat for 23 mins till it’s cooked and oil separates.
Now add the fresh tomato purée/paste, give a mix and fry on medium heat for 34 mins till it’s cooked and oil separates.
Next add the fried paneer and the sautéed onion petals, capsicum (green pepper) and the tomato cubes.
Give a mix and add the Kadai Masala made earlier. Mix it well and fry for 12 mins on medium heat.
Now add around 150200 ml water. Add 1/2 tsp salt and give a mix.
Cover & cook on low heat for 10 mins.
Remove lid, give a mix and add fresh cream and Kasuri Methi.
Optionally add little water as per required consistency, give a mix and simmer for 2 mins on low heat.






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