Kadai Paneer Recipe | How to Make Kadai Paneer | KeepRecipes: Your Universal Recipe Box

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See original recipe at: viniscookbook.com

kept byvinicookbook
recipe byviniscookbook.com

Notes:

Kadai paneer is an absolutely scrumptious main course preparation using paneer, which bursts with flavors of coriander seeds, red chilies, capsicum, onions, cream, and tomatoes.

Categories:
- How to Make Kadai Paneer
- Kadai paneer

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Ingredients:

To cook vegetables:

½ tbsp oil
200 g paneer cut into cubes
1 small capsicum, seeds removed and cut into square pieces
1 medium-sized onion, cut into quarters, slices separated

To make gravy

1 tbsp oil
1 black cardamom (badi elaichi)
1 dry whole red chili
1 bay leaf (tej patta)
2 small onions, roughly chopped
7-8 cashews, soaked for 30 minutes
¾ cup tomato puree or 2 large tomatoes pureed
2 tsp coriander seeds
3 whole dry red chilies
½ tsp Kashmiri red chili powder
Salt to taste
2 tbsp heavy cream

To garnish:

1 tsp dry fenugreek leaves (kasuri methi)
A handful of chopped coriander leave

This recipe serves 4-5 persons.
Preparation 1: Cook the vegetables: For that heat ½ tbsp of oil. Add 200 g of paneer cubes. Cook till golden. Take out in a plate.
Next, add in capsicum pieces. Cover and cook for a couple of minutes. Take out in a plate.
Next goes in onions. Cover and cook for a couple of minutes. Take out in a plate.
Keep these vegetables aside till required.
Preparation 2: Onion cashew paste: Grind together 2 small chopped onions and 8 soaked cashews. Well, I had some cashew paste, so I have added that.
Make a smooth paste.
Preparation 3: Coriander seeds and whole dry red chilies coarse powder: Dry roast 2 tsp coriander seeds and 3 whole dry red chilies. Keep aside to cool.
Once it cools, grind to make a coarse powder.
On to the gravy now. Heat 1 tbsp of oil and add the onion cashew paste.
Cook till the oil oozes.
Next goes in a ¾ cup of tomato puree. Use homemade tomato puree for the perfect texture and gorgeous color of the gravy.
Cook till the oil oozes.
Now take out the gravy in a plate and let it cool down.
Once it cools, grind it into an absolutely smooth paste.
Once again, heat 1 tbsp of oil; add in 1 black cardamom, 1 bay leaf, and 1 whole dry red chili. Cook for 30 seconds.
Next goes in the coarse powder of coriander seeds and red chilies. Also, add ½ tsp Kashmiri red chili powder, and salt to taste. Cook everything for 1 minute.
Add in a ½ cup of water.
Next goes in 2 tbsp of heavy cream. Cook for 2-3 minutes.
Add the cooked vegetables. Let it simmer for 5-7 minutes. Check and adjust the seasoning and consistency. Garnish with chopped coriander leaves and dry fenugreek leaves.
Serve hot. Bon appétit!