Kadhai Paneer Making Tips: Do you also feel like eating something spicy and tangy? Then today we will make everyone’s favourite Punjabi dish – Kadhai Paneer! Its colour is so amazing and the aroma is just unbelievable! And the best part is that it is very easy to make at home. So let’s start without any delay!
Ingredients:
For the spices:
2 tbsp coriander seeds
2 tsp cumin seeds
2 tsp fennel seeds
3 dried red chillies (you can add more or less according to your taste)
2 tsp black peppercorns
For the gravy:
3 tbsp vegetable oil (you can use oil of your choice)
1 onion, finely chopped
1 capsicum, chopped into square pieces
1 inch ginger, grated
2 garlic cloves, finely chopped
2 tomatoes, finely chopped
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp garam masala powder
1/2 tbsp coriander-cumin powder
Salt to taste
1 cup water
200 gms paneer, cut into square pieces
1 tsp kasuri methi (dried fenugreek leaves)
Finely chopped coriander leaves, for garnishing
Recipe:
Firstly, in a pan, heat coriander seeds, cumin seeds, Lightly roast fennel seeds, dried red chilies and black peppercorns on low flame. When they start giving a light aroma, turn off the gas and let them cool down a bit.
After cooling, put the roasted spices in a mixer and grind them coarsely. Do not make a very fine powder.
Now heat oil in a wok or pan. When the oil is hot, add finely chopped onion and fry it till it turns golden.
When the onion is roasted, add chopped capsicum, grated ginger and finely chopped garlic and fry for another minute.
After this, add finely chopped tomatoes and cook till they become soft and start releasing oil.
Now add red chili powder, turmeric powder, garam masala powder, coriander-cumin powder and salt as per taste and mix well. Fry the spices for a while on low flame so that their rawness goes away.
Add some water and mix the spices well and let it boil. When it boils, reduce the flame and let the gravy cook for 10 minutes.
Meanwhile, you can lightly pan-fry the paneer pieces if you like. This adds a nice flavour and texture to them, but it is not necessary.
After 10 minutes, add the paneer pieces to the gravy and mix gently. Let it cook for another 2-3 minutes so that the paneer is well infused with the gravy flavour.
Now add the coarsely ground masala and kasuri methi and mix well. Crush the kasuri methi before adding it, it gives a better aroma.
Finally, garnish with finely chopped coriander leaves.
Serve hot and delicious kadhai paneer with roti, naan or rice!