Kadai Paneer Recipe or Restaurant Style Kadai Paneer
Recipe type: Main
RecipeCuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Kadai Paneer Recipe is a very popular recipe In India. It's tangy, spicy and yummy.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
For Curry:
  • 1.5 tbsp oil + ½ tbsp butter
  • 500 gms paneer (chopped into squares about an inch each)
  • 2 tbsp ginger-garlic paste
  • 1 tbsp green chili paste
  • 1 inch ginger chopped finely (adrak)
  • 2-3 green chilies or red chilies deseeded and chopped finely
  • 6 large tomatoes
  • 1 tbsp dry fenugreek leaves (kasuri methi)
  • ¼th cup coriander leaves (kothmir)
  • 1 green capsicum (simla mirch)
  • 1 t/s sugar
  • 1 cup water
  • ¼ t/s garam masala powder only if required
  • ¼ t/s chili powder only if required
  • salt as per taste
For Paste:
  • 6 cloves (lavang)
  • 4 black cardamom (badi elaichi)
  • 4 green cardamom (elaichi)
  • 5-6 peppercorn (kalimirch)
  • 1 cinnamon stick (dalchini)
  • 1 t/s cumin seed (jeera)
  • 1 tbsp coriander seed (sabut dhaniya)
  • 1 dry kashmiri red chili
How to make the recipe?
  1. Firstly burn the tomatoes over the gas cob with the help of fork, knife or tongs. Invert another side and burn until the outer skin gets charred. Repeat this one by one with each tomatoes. Peel off their skin which would come out easily and chop them finely and place aside.
  2. Ground all the ingredients into the grinder with little water until smooth paste formed. Take a kadai or wide pan add oil once hot saute the grounded paste for 3- 4 mins.
  3. Now add ginger-garlic and chili paste. Fry until the raw smell disappears.
  4. Keep stirring and frying for 2 mins more.
  5. Now add chopped onion, ginger and sugar.
  6. Fry onions till light brown add some butter.
  7. Time to add chopped tomatoes.
  8. Mix all nicely add water.
  9. Now cover and cook for 10 mins. Keep stirring in between.
  10. Add coriander leaves and capsicum.
  11. Once the oil seperates put the paneer and mix gently. Boil for 2-3 mins.
  12. Lastly add salt, chilies and water if required. Cook for 2-3 mins more uncovered. Check the taste and add the garam masala powder or chili powder only if required. Add kasuri methi on top I haven't added as didn't have them.
  13. Serve Restaurant Style Kadai Paneer with butter naan, roti or rice.
Notes
Cook or simmer on medium heat.
Make them semi dry or dry it;s your wish.
It's preferable to use store bought paneer for this dish else homemade paneer would get crumbled.
I have used less chilies as the actual recipe calls for 6 chilies. You could use green chilies or red chilies for the dish.
Recipe by Flavors of Mumbai at http://www.flavorsofmumbai.com/kadai-paneer-recipe/