Kadai Paneer

 

Ingredients

• For the Kadai Masala:
• 2 tbsp coriander seeds
• 2 tsp cumin seeds
• 2 tsp fennel seeds (saunf)
• 3-5 dried red chilies (adjust to your spice preference), preferably Kashmiri for color and mild heat
• 1 green cardamom
• 2 tsp peppercorns (optional)
• For the Gravy:
• 2 tbsp oil or 1 tbsp oil + 1 tbsp ghee
• 1 tsp cumin seeds
• 1 inch ginger, finely chopped or grated
• 5 cloves garlic, finely chopped (optional)
• 2 large onions, finely chopped or grated
• 3-4 tomatoes, finely chopped or pureed
• ½ tsp turmeric powder
• 1 tsp red chili powder (adjust to taste)
• 1 tbsp Kadai masala (prepared above)
• ¾ tsp salt (adjust to taste)
• ¼ cup heavy cream or whipping cream (optional)
• 1 tsp Kasuri methi (dried fenugreek leaves), crushed
• 2 tbsp coriander leaves, chopped (for garnish)
• 1 inch ginger juliennes (for garnish)
• For the Paneer and Veggie Stir-fry:
• 2 tsp oil
• 200 grams paneer, cubed
• 1 large capsicum (green or red, or a mix), cubed
• 1 onion, cubed
• 1 tomato, cubed (optional)
• 1 tsp garam masala (optional) 

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Instructions

1. Prepare the Kadai Masala:
• Dry roast the coriander seeds, cumin seeds, fennel seeds, dried red chilies, green cardamom, and peppercorns (if using) in a pan on low heat until aromatic.
• Cool the roasted spices completely and grind them to a coarse powder.
2. Prepare the Gravy Base:
• Heat oil/ghee in a kadai (wok) and add cumin seeds.
• Once the cumin seeds splutter, add ginger and garlic (if using) and saute until fragrant.
• Add finely chopped onions and cook until golden brown.
• Add chopped tomatoes or tomato puree and saute until soft and oil separates from the mixture.
• Reduce the heat and add turmeric powder, red chili powder, Kadai masala, and salt. Cook until the spices turn aromatic.
3. Stir-fry Paneer and Veggies:
• In a separate pan, heat oil and add cubed onions and capsicum. Stir-fry on high heat for 1-2 minutes until they are slightly tender but retain their crunch.
• Add cubed tomatoes (if using) and stir-fry for another minute.
• Add paneer cubes and garam masala (if using). Stir-fry gently to coat the paneer with the spices.
4. Combine and Finish:
• Add the stir-fried paneer and veggies to the gravy base.
• Add a splash of water (about ½ cup) and mix well.
• Cook for a few minutes until the gravy thickens and coats the paneer and vegetables.
• Add cream (if using), crushed Kasuri methi, chopped coriander leaves, and ginger juliennes.
• Mix gently and serve hot.