Kadai paneer

Here’s a restaurant-style Kadai Paneer recipe — a flavorful North Indian dish made with paneer (Indian cottage cheese), bell peppers, onions, and a bold, spicy tomato-based masala, cooked in a "kadai" (wok-style pan).


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🍲 Kadai Paneer Recipe

(Serves 3–4 | Semi-Dry Restaurant Style)


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🔪 Ingredients

Main:

250–300g paneer – cut into cubes

1 medium onion – diced or sliced

1 medium green or red bell pepper (capsicum) – diced

2–3 tomatoes – finely chopped or pureed

2 green chilies – slit or chopped

1 tsp ginger-garlic paste

2 tbsp oil or ghee

Salt to taste

Fresh coriander – chopped (for garnish)


For Kadai Masala (roasted and ground):

1½ tsp coriander seeds

1 tsp cumin seeds

4–5 whole dried red chilies (adjust to taste)

4–6 black peppercorns (optional)

1/2 tsp fennel seeds (optional)


> 🌀 Dry roast the above in a pan until aromatic, cool, and coarsely grind in a mixer or mortar-pestle. Set aside.




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🍳 Instructions

1. Sauté Paneer (Optional):

Lightly fry paneer cubes in 1 tsp oil until golden (or use raw paneer for a softer texture).

Soak fried paneer in warm water for 5 mins to keep it soft (optional).


2. Sauté Vegetables:

In the same pan, heat 2 tbsp oil.

Add onions and capsicum. Sauté on medium-high flame for 2–3 minutes until slightly soft but still crisp. Set aside.


3. Cook Masala Base:

In the same pan, add ginger-garlic paste and green chilies. Sauté for 30 seconds.

Add chopped or pureed tomatoes. Cook until oil separates (6–8 mins).

Add ground kadai masala, 1/2 tsp turmeric powder, and salt. Mix well.


4. Combine Everything:

Add sautéed onions, capsicum, and paneer cubes. Mix gently.

Cook for 3–5 minutes so flavors combine. Add 1–2 tbsp water if needed for semi-gravy texture.

Finish with 1/2 tsp garam masala (optional) and fresh coriander.



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🫓 Serve With:

Naan, roti, jeera rice, or paratha.



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🔄 Variations:

Add 2 tbsp cream or butter for a richer version.

Make it gravy-style by blending tomatoes and adding 1/2 cup water or cream.


Would you like the gravy version, Dhaba-style Kadai Paneer, or vegan alternative next?


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