Kadai paneer recipe | How to make kadai paneer dry

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. Grind the red chilies, cardamoms, fennel seeds, coriander seeds, cloves and cinnamon to a fine powder. Set aside.
2. Heat oil in a pan, add the onions and cashews, and sauté on medium-high until the onions turn translucent or pink.
3. Add the tomatoes and sauté until completely mushy. Cool completely, then blend to a smooth paste or puree. Set aside.
4. In the same pan, heat oil and sauté the onion and capsicum on the highest heat until half cooked, still slightly tender yet crunchy.
5. Add the paneer and toss for 1 to 2 minutes. Set aside without overfrying.
6. Heat the remaining oil and sauté the ginger garlic paste until the raw smell goes.
7. Add the ground kadai masala and sauté on low to medium heat for 2 to 3 minutes until fragrant, without burning.
8. Add the onion-tomato paste and sauté for 2 minutes.
9. Add the garam masala and red chili powder and sauté for another 2 minutes until fragrant.
10. Pour in 1 cup of water and the salt. If the gravy is too thick, add ¼ to ½ cup more water. Boil until the gravy thickens and traces of oil appear on top.
11. Crush and add the kasuri methi and stir well. Taste and adjust with salt or garam masala.
12. Add the sautéed paneer, capsicum and onion, then stir in the ginger juliennes and coriander leaves.
13. Cover and rest for 2 minutes, then transfer to a serving bowl and rest for at least 15 minutes so the paneer absorbs the flavours.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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