Kadai Paneer (cottage cheese) is a north Indian delicacy and a very popular one, amongst the most ordered dishes in restaurants. Living for over a decade in north India, I have tasted this several times in various eatouts and I’m sure most of you have and love this tasty dish as I do. I tried this recipe at home on the request of my son. And believe me it truly tasted as the one from any renowned Punjabi outlet if not better. Everyone was super happy with the dinner.
|Restaurant Style Kadai Paneer|
The dish is cooked in a kadai/wok as the name suggests, sans onion in a semi dry tomato gravy. This dish uses capsicum/green bell pepper as the main flavoring agent with dry red chillies, kasuri methi (dry fenugreek leaves) and coriander seeds. Kadai paneer goes well with roti/parantha/naan. Make kadai paneer this way and you will never think of having it outside again. Watch the pleasure on the faces of your loved ones when they eat.
How to make restaurant style kadai paneer:
· 300 gms paneer/cottage cheese cut in cubes
· 1 inch ginger
· 4-5 garlic pods
· 2 large capsicum/green bell pepper julienned
· 3-4 big red tomatoes chopped
· 1 tablespoon kasuri methi/dry fenugreek leaves
· A fistful of chopped coriander leaves
· 2 tsp coriander seeds
· 2 green cardamoms
· ½ inch cinnamon stick
· 2-3 cloves
· 4-5 dry whole red chillies
· 1 tsp kashmiri red chilli powder
· Salt to taste
· White oil as per requirement
Roughly chop ½ inch of ginger and cut the rest into thin strips. In a nonstick tawa or pan toast the whole garam masalas, coriander seeds and dry whole red chillies. When they start changing color remove them in a separate plate to cool down completely.
In the container of your electric mixer grinder toss in the toasted spices along with the chopped ginger and garlic. Make a smooth paste by adding a little water.
Heat oil in a kadai and fry the cubed paneer until light brown. Take them out and keep aside.
Now in the same oil add the paste and sauté for a few minutes. Add the chopped tomatoes and continue frying until the oil separates and the tomatoes are mushy. Add kashmiri red mirch powder and salt. Mix well.
Add the julienned capsicum. Stir them with the masalas. Add the kasuri methi after rubbing with your palms. Stir with the masala.
Add the paneer and cover the kadai with a lid for 4-5 minutes. Let the paneer get cooked with the masalas on low flame.
Add the chopped coriander leaves and julienned ginger and give a final stir. Serve hot with naan/ tandoori roti/ paratha.