Kadai Paneer

   Kadai Paneer

Ingredients:

 Paneer : 200 gm
 Onions cubed layers : ½ cup (optional)
 Tomatoes chopped : 1 cup
 Capsicums (green or red or both) : 1 cubed
 Ginger garlic paste : 1 tsp
 Pinch of turmeric (optional)
Coriander seeds : 1 tbsp
Chilies : 3 to 4 red
 Garam masala : ½ tsp
 kasoori methi :  ½ tsp
Salt to taste
Oil: 1 tbsp or as needed
Few Coriander leaves chopped
To make kadai paneer gravy (optional)
¼ cup cream


How to make kadai paneer recipe
1. Dry roast separately red chilies and coriander seeds, cool and Pulse them in a blender to make a coarse powder or smooth powder is your choice

2. Heat a kadai or pan with oil, add ginger garlic or only ginger paste and fry till it turns fragrant. The raw smell must go away.

3. Add chopped tomatoes, turmeric, salt and fry till the tomatoes turn mushy and begins to leave the sides of the pan.

4. Add the ground red chili and coriander powder. Mix and saute for a while until the masala smells good.

5. Add garam masala and saute again until the raw smell of tomatoes goes off. You can also add it at the earlier step.

6. Add cubed capsicums and onions (layers separated)(optional). Saute on a high flame for 1 min to get a restaurant style smoky flavor.

7. Cover and cook just for 1 to 2 minutes.

8. At this step, capsicum is still crunchy meaning it is slightly cooked.

9. Add paneer and kasuri methi. Mix and saute for just 2 minutes.

10. Add chopped coriander leaves.
Note:
 To make kadai paneer with slight gravy, just add 1/4 cup of cream to a bowl. Add little kadai masala from the kadai and mix it. Then pour it back to the kadai. This helps to prevent curdling. Mix everything well. Cook on a low heat until the gravy begins to bubble, off the stove and garnish with coriander leaves.

 Transfer to a serving bowl immediately. Do not leave it on the hot tawa/pan to cook . Garnish and serve.


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