Kadhai Paneer

Prep Time: 20 mins I Cooking Time: 1hr I Serving: 2-3

Ingredients :-

Whole Spices (for kadai Masala Powder) :-

2 tsp Cumin Seeds/Jeera

½ tsp Fennel Seeds/Saunf

1 Black Cardamom/Badi Elaichi

4-5 Green Cardamom/Hari Elaichi

6-7 Cloves/laung

2 tsp Black Peppercorns/Sabut Kali Mirch

1 tbsp. Coriander Seeds/Sabut Dhania

For Kadai Masala :-

2 tbsp./30 ml Veg Oil

1 tbsp. Fresh Ginger, roughly chopped

10-12 Garlic Cloves (peeled)

4 Onion, medium sized (roughly sliced)

3 Tomatoes, medium sized (roughly sliced)

For Gravy :-

350 g Fresh Paneer/Cottage Cheese (cut into 1 inch cubes)

3 tbsp. /45 ml Veg Oil

1.5 tbsp./20 g Butter(salted)

2-3 Bay Leaf

2-3 Red Chilli (dried & whole)

1 Onion, medium-sized (cut into 1 inch cubes)

1 Capsicum, small-sized (cut into 1 inch cubes)

1 Tomato, medium-sized (cut into 1 inch cubes)

2 tsp Red Chilli Powder (or to taste)

1 tsp Turmeric Powder

2 tsp Kadai Masala Powder

Salt to taste

2 tbsp./30 ml Fresh Cream

1 tbsp. Tomato Ketchup

Method :-

For kadai Garam Masala Powder :-

To the pan add all the ingredients one by one mentioned under the whole spice list. Dry roast the whole spices for 3-4 minutes on low-medium flame until fragrant. Once done switch off the gas and let them cool down

Once slightly cold add the roasted spices into a blender jar and grind to a fine powder and set aside for later use

For Wet Kadai Masala :-

Heat 2 tbsp. of veg oil in a kadai/pan. Add chopped ginger + garlic cloves to the pan/kadai and sauté for 2-3 minutes on low-medium flame

Add sliced onion to the pan/kadai sauté for 5-7 minutes on low-medium flame

Next, add sliced tomatoes to the pan/kadai and cook for 5-7 minutes until soft on low-medium flame. Once done switch off the gas and let them cool down

Once slightly cold add the masala to a blender jar and grind to a smooth paste

For Gravy :-

Heat 3 tbsp. of veg oil + 1.5 tbsp. of Butter in a kadai/pan. Add bay leaves + whole red chillies to the pan/kadai and stir for 1-2 mins on low-medium heat

Next, add the cubed onions to the pan/kadai and sauté for 2-3 minutes on medium flame

To the pan/kadai add capsicum + tomato and sauté for another 2-3 minutes on medium flame

Add the grounded mixture/paste to the pan and mix well with the masala

To the pan add red chilli powder + turmeric powder + salt + kadai masala powder. Mix well and cook for another 7-8 mins on low-medium heat until oil starts separating from the masala. Keep stirring to avoid burning/sticking

Add fresh cream to the pan/kadai and mix well

Add tomato ketchup + paneer/cottage cheese to the pan/kadai and mix gently. Switch off the gas

Time to taste :)

Enjoy with Chapati/Tawa Paratha/Laccha paratha/Butter Naan, some salad and chilled Boondi Raita

Note : Turn off the flame immediately after adding paneer or else it will get dry

Adjust the spice levels to taste