Kadai Paneer Recipe

In a spice-grinder or mixer-grinder or mortar-pestle take the coriander seeds and red chilies.

Grind to a semi-fine powder or fine powder and set aside.

In a kadai or frying pan, heat oil. Add finely chopped onions and sauté them till they turn translucent. 

Then add ginger-garlic paste. Saute till the raw aroma of ginger-garlic goes away. 

Now add the finely chopped tomatoes. Saute tomatoes for 3 to 4 mins. 

Then add the ground kadai masala to the tomatoes.

Saute the tomatoes till the whole mixture become like a paste and starts to leave oil. The mixture will also look glossy and you will see oil releasing from the sides.

Now add the capsicum julienne. Saute the capsicum for about 3 to 4 minutes. 

Then add green chilies and water.

Mix very well and saute till the capsicum is half-cooked.

Add salt and garam masala powder. Mix these well.

Next add the paneer cubes and gently stir to combine with the sautéed masala base.

Lastly add crushed frenugreek leaves, ginger julienne and coriander leaves. Mix again. 

Serve kadai paneer, hot or warm with Indian flat breads – roti, paratha or naan. You can also serve it with a soft bread or fluffy dinner rolls. Remember to serve with a side of thinly sliced onions and lemon wedges.

You can make grilled sandwiches, toasties or a wrap or roll with the dry kadai paneer. Add some melting cheese when making these warm sandwiches or rolls.

Another idea is to make a pizza with the semi-dry kadai paneer and mozzarella cheese as toppings.