Kadai Paneer Recipe with Homemade Kadai Masala
 
Prep time
Cook time
Total time
 
Kadai Paneer easy and flavourful North Indian Style Paneer Curry.
Author:
Cuisine: Indian
Serves: 2 - 4
Ingredients
  • Onion - 2, finely chopped
  • Tomatoes - 2, paste
  • Ginger - 1 inch
  • Garlic - 6-8 cloves
  • Green chili - 1, optional
  • Coriander seeds - ½ tsp, broken into half
  • Cumin seeds - ¼ tsp
  • Turmeric Powder - ¼ tsp
  • Red chili powder - 1 tsp, as per taste
  • Coriander powder - 1 tsp
  • Homemade Kadai Masala - 2 tsp, or as per taste
  • Kasuri methi - 1 tsp
  • Fresh cream - 2-3 tsp
  • Salt - 1 - 1 ½ tsp, as per taste
  • Oil - 2 tbsp or more as per need
  • Ghee - 2 tbsp
  • Homemade Paneer - 200 gm/paneer from 1-liter milk
  • Onion - 1 small, chopped in cubes
  • Tomato - 1 small, seeds removed and chopped in cubes
  • Capsicum - 1 small, chopped in cubes
Ingredients for Homemade Kadai Masala :
  • Dry red chilies - 2-4, as per the taste of chili
  • Coriander Seeds - 2 tsp
  • Cumin Seeds - 1 tsp
  • Fennel Seeds - ½ tsp
  • Black Pepper - 1 tsp or more
Instructions ( 1 cup = 250 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml)
Preparation of Kadai Masala :
  1. In an iron Kadai, skillet, or tawa, add all the whole spices.
  2. Above mentioned quantity is for medium-hot and spicy food.
  3. If you prefer extra hot and spicy food, increase black pepper and red chilies in masala.
  4. Dry roast them until they start to release the fragrance.
  5. Roast until they turn brown. Do not burn them.
  6. Turn off the flame. Transfer to the dry bowl.
  7. Let them cool down.
  8. Hand Pound them or grind them in a grinder into a coarse powder.
  9. Store it in an air-tight container for further use.
Preparation of Paneer Kadai :
  1. In a Kadai, add 2 tbsp of ghee and 1-2 tbsp of oil.
  2. Add crushed coriander seeds and cumin seeds.
  3. Saute them for a while.
  4. Add chopped onion.
  5. Mix well. Let it cook until the onion turns brown.
  6. Stir at regular intervals.
  7. When the onion is cooked and turned brown, it will release oil.
  8. Now add sliced green chili and ginger garlic paste.
  9. Saute for 2-3 min until raw aroma goes away.
  10. Add tomato paste.
  11. Add salt as per taste.
  12. Mix well.
  13. Cover and cook until done.
  14. Tomatoes will release oil when cooked.
  15. Add all dry spices. Give a nice mix.
  16. Cook for another 3-4 min.
  17. When oil is released, add water and adjust the consistency of gravy.
  18. Add cubed vegetables and paneer directly into the gravy and cook them.
  19. Or toss them separately and add them into the gravy.
  20. Lastly, add Kasuri methi and cream.
  21. Gently fold and turn off the flame.
  22. Do not overmix.
  23. Garnish with some chopped coriander leaves and serve warm Kadai Paneer with whole wheat naan, whole wheat kulcha, paratha, phulka, lachha paratha, etc.
Notes
Always add onion when oil is hot, else the onion won't release the oil.
Chopped onion gives nice thick and crunchy gravy. If you like silky smooth gravy make a paste of cooked onion and then add tomato paste.
Always add ginger and garlic once the onion turns brown perfectly. Because there are chances of sticking ginger and garlic at the bottom if added before. 
You can add finely chopped tomatoes too. Add salt along with tomato paste. Salt will help to cook tomatoes.
Add a splash of water while cooking masalas in gravy to prevent sticking at the bottom.
At each step, wait until the oil separates, and then add the next ingredient.
If using iron Kadai, as soon as you turn off the flame, transfer it to the serving pot. 
Increase or decrease the vegetables as per your liking. You can cook the paneer and vegetables directly into gravy too.
Do not overcook the vegetables, else lose the crunch.
Recipe by Zeel's Kitchen at https://www.zeelskitchen.com/recipe/kadai-paneer-recipe-with-homemade-kadai-masala/