Paneer cooked with onions, bell peppers, tomatoes and ginger garlic with a spicy masala known as ‘’Kadai masala’. The main flavours of this dish come from the Kadai masala, which is dry roasted ground spices. I have tried making this dish with pre-ground spices and it just does not taste the same.
This curry is called Kadai Paneer because this dish is authentically prepared in a ‘Kadai’ (kadhai), an Indian wok. This Indian cookware ‘Kadai’ has steeper sides and thick bottom. However, you don’t necessarily need a Kadai for making Kadai Paneer recipe, you can simply use any other wok or a regular cooking pan the way I cooked it.
Paneer or Indian cottage cheese is a very versatile and popular vegetarian option for protein. I tried eating paneer regularly just for protein intake. Tofu or Paneer or edamame or soy protein helps that if you are a vegetarian. Skipped it for last few weeks and finally got a chance to do today. This COVID has caused a lot of good and bad things for many. I see lot of people have turned themselves into more disciplined in regards to what they eat, how they workout or they have taken up some kind of hobby. I am still struggling to be on track with whatever I start. Not sure if it is COVID or just life. But I am really proud of people on what they have achieved. Everything will be okay for everyone. I got 99 problems but hope is not one :).
Today I choose Joy :). Why did I say so? You can’t be happy unless you’re unhappy sometimes. Today was not a bad day compared to last few days so thought will share a recipe to make the day better? I made a Ganesha god in clay today, which was not bad for the first time. I am proud of myself. Then made this paneer with other recipes. Everyone said this paneer was really good and I should start a restaurant. I am sure they were honest because they did not not say anything on my clay god hahaha. A lot of people have told me that I should and I always waited for a perfect day to start. Looks like I need to move on and start it soon as blogs and websites will not be my thing always. Done for the day with all my blah blah blah..!
Other favourite Paneer Recipes: Butter paneer Pizza, paneer Biryani, dum paneer mirch.
- Spices:
- Kashmiri red chilli – 2
- Black peppercorns – 1 tsp
- Coriander seeds – 1 tbsp
- Cumin seeds/Jeera – 1 tsp
- Fennel seeds – 1 tsp
- Paneer:
- Ghee – 3 tbsp
- Red chillies whole - 1
- Coriander seeds ½ tsp
- Cumin seeds – ½ tsp
- Garlic cloves – 5, sliced
- Green chilli – 2, sliced
- Ginger – 1 inch, Juliennes
- Tomatoes – 3, medium-sized, chopped
- Onions – 1, medium-sized, diced
- Bell pepper – 1 medium size, diced
- Paneer – 250 Gm, cubes
- Garam masala - 1 tsp
- Red chilli powder – 1 tsp
- Kasuri methi/ dried fenugreek leaves – 1 tsp
- Fresh coriander leaves – 1 tbsp, chopped finely
- Salt – 2 tsp (change according to your taste)
- Set a pan on medium heat, add the whole roasted spices under ‘Spices’ and dry roast for 2 minutes. This will give you a good fragrance.
- When it cools down, add to a grinding jar and grind it coarsely.
- Set the same pan on medium heat, add ghee, whole red chillies, coriander seeds, cumin seeds and sauté them for a minute and wait till it gets roasted to a brown colour.
- Add the tomatoes and half of salt; cook them until they are mushy.
- Add the Kadai masala, garam masala powder and red chilli powder, cook until the oil separates which is around 6 minutes.
- Add bell pepper and onion, mix well for 20 seconds.
- Add rest of salt and add paneer cubes. Gently mix without breaking paneer cubes. Cook for another 3 minutes. Check for seasoning and salt now.
- Add Kasuri methi and chopped coriander leaves, mix well and the Dhaba style Kadai paneer is ready.
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