KADAI PANEER RESTAURANT STYLE | KADAI PANEER RECIPE ADHAI PANEER RECIPE

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Ingredients for Kadai Paneer:
(Tsp-Teaspoon; Tbsp-Tablespoon)
. 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- 2-3 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 medium-75 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 2-3 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 6-7 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 3-4 tbsp water, mix and fry on medium heat for 2-3 mins till it's cooked and oil separates. • Now add the fresh tomato purée/paste, give a mix and fry on medium heat for 3-4 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 wel and fry for 1-2 mins on medium heat. • Now add around 1 50-200 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