Kadai Paneer

Kadai Paneer

Kadai Paneer

Enjoy the delightful and yummy “Kadai Paneer” with this simple recipe by Chef Ajay Chopra. The flavoursome recipe will leave your mouth watering and will surely compel you to try.

For the kadai masala:
  • 9-10 nos. dry red chilli
  • handful peppercorns
  • 1 tbsp. fennel seeds
  • 1 tbsp. coriander seeds
  • 1/2 tbsp. cumin
For kadai paneer:
  • roasted cheese and capsicums
  • kadai gravy
  • 2 tsp. cream
  • handful ginger julienne
  • handful fenugreek leaves
For the kadai gravy:
  • oil
  • 1 tbsp. chopped garlic
  • 1 no. slit green chilli
  • 1 pinch cumin
  • 1 cup chopped tomatoes
  • 1 tsp. kadai masala
  • 1 tsp. red chilli powder
  • 1/2 tsp. turmeric
  • 1 tsp. cumin powder
  • 1 tsp. coriander powder
  • 1 tbsp. tomato puree
  • handful freshly chopped coriander leaves
  • salt to taste
For the cottage cheese:
  • cottage cheese
  • ghee
  • 1 pinch turmeric
  • 1 pinch red chilli powder
  • 1 pinch garam masala powder
  • 1/2 cup diced red and yellow capsicums
  • 1 no. diced onion
  • 2 nos. slit green chilli
  • chopped coriander leaves
  • salt to taste
Method:
  • For kadai masala:
    Take a fresh pan. Put into it, 9-10 nos. Of dry red chillies, a handful of peppercorns, 1 tbsp. Fennel seeds, 1 tbsp. Coriander seeds and 1/2 tbsp. Cumin. Now nicely roast these spices together. Turn off the gas when they are done. And grind it into a coarse powder after that.
  • For the kadai gravy:
    Take a fresh pan and heat up some oil in it. Add 1 tbsp. chopped garlic into it and sauté. With this add a slit green chilli. Roast the garlic nicely till it’s golden brown. Add a pinch of cumin and sauté. When the garlic turns golden brown add 1 cup of chopped tomatoes and 1 tsp. kadai masala and stir.
  • Now add 1 tsp. salt, 1 tsp. red chilli powder, 1/2 tsp. turmeric, 1 tsp. cumin powder and 1 tsp. coriander powder to it and mix it together. Let it cook. Then add 1 tbsp. tomato puree and stir. Add a handful of freshly chopped coriander leaves and a little water. Stir nicely and let it cook on one side while you prepare the cheese (paneer).
  • For the cottage cheese (paneer):
    Dice the cottage cheese into big cubes. Take 1 tsp. ghee in a fresh pan. Sprinkle a pinch of salt, a pinch of turmeric, a pinch of red chilli powder and a pinch of garam masala powder on the cheese cubes. Spread the spices on the cubes and roast them in the ghee nicely. With these add 2 nos. slit green chillies, 1/2 cup diced red and yellow capsicum and 1 no. of roughly diced onion. Some more ghee on the top and now sprinkle some more salt and a handful of kadai masala on it and toss it together and add some chopped coriander leaves.
  • Now pour the kadai gravy onto the cheese and capsicums. With this add 2 tsp. cream, a handful ginger julienne and a handful fenugreek leaves into this. Mix it up very lightly and carefully so that the tender cheese cubes doesn’t break. Plate it in a pot and serve it hot.