Kadai Paneer is a blend of paneer and capsicum in a onion – tomato gravy dominated by the flavor of coriander. This is the simplest and easiest gravy made from paneer with only a few ingredients and is definitely a crowd pleasing recipe. This gravy goes well with roti, naan, pulao, jeera rice and what not. It can be made as either dry subzi or a gravy. The crunchiness of capsicum compliments the soft paneer and the tangy onion tomato gravy makes it an exotic dish.
- Paneer – 250 gms, cubed
- Onion – 2 small onions, finely chopped
- Tomato – 3 , finely chopped
- Tomato paste – 1 tablespoon
- Capsicum – 1 , cubed ( I used red and yellow bell peppers along with capsicum)
- Dry chilli – 4 to 5 (depending on the spice level required)
- Coriander seeds – 2 tablespoon
- Garam masala – 1 teaspoon
- kasuri methi – a pinch
- kashmiri chilli powder – 1/2 teaspoon
- cream or full fat milk – 1/4 cup
- coriander leaves – to garnish
- salt – to taste
- butter – 1 tablespoon
- garlic – 4 finely chopped (optional or can be substituted with ginger garlic paste)
1. In a hot sauce pan, dry roast the dry coriander seeds and the red chillies, till they give a nice aroma. Take care not to burn them.
2. Let them cool completely and then grind it to a coarse powder and keep aside.
3. In a sauce pan, melt 1 tablespoon butter, and add the garlic and give a quick fry.
4.Then add the onions and fry till they turn translucent. You can add a little salt to speed up the process.
5. Once the onion and garlic turns translucent, add in the ground powder and fry till the masala powder coats the onion well, say minute or two.
6. Then add the chopped tomatoes and the tomato paste. The tomato paste gives the gravy a nice color and the saucy consistency. This can be replaced with tomato puree taken from 2 tomatoes.
7. Now add in the salt, kashmiri chilli powder and garam masala powder and fry them well. The kashmiri chilli powder is not spicy but gives a nice red color to the gravy and is optional.
8. Fry them well, till the raw smell goes off and the oil oozes out of the masala.
9. Once the masala reaches the above consistency, add in the bell peppers and stir well for a minute. The bell peppers need not be cooked completely. It should stay crunchy.
10. Then add in the cubed paneer and mix well till the masala coats the paneer evenly.
11. If you want your kadai paneer in dry subzi form, stop at this point, add in the crushed kasuri methi and garnish with the chopped coriander leaves and serve.
13.A little water can be added to attain the consistency of the gravy. Now add the crushed kasuri methi, mix well and garnish with chopped coriander leaves.
As said, this gravy goes well with naan, chapathi, roti , pulao or rice.