If you are a follower of this blog, you will know that paneer is one of my favorite ingredients. I love paneer as much as I love chicken. I always try to experiment with different paneer dishes. However I have rarely tried to create a well-known paneer dish like Kadai Paneer. Since today is our weekly vegetarian day, I wanted to cook a paneer dish. I looked through some cookbooks and decided on creating a Kadai Paneer. The way I cook from a cookbook is I jot down all the ingredients, read through the steps multiple times and then try to cook from memory. The result always turn out similar but never a replica of the original as I always miss or change some step. I loved the aroma and taste of this Kadai Paneer and Sumi loved it too (which is a rarity as she doesn’t like paneer that much).
Kadai Paneer is a very spicy tomato gravy based dish. There might be multiple variations to the dish. The level of hotness of the dish will vary with the amount of spices you add. If you want to make it less spicy please reduce the amount of chillies and spices.
Dry roast the coriander seeds and red chillies. Grind to a fine powder.
In a wok, heat oil. Add ginger-garlic paste and fry till the aroma spreads.
Add the tomatoes and sauté till soft.
Add the powdered coriander seeds and red chillies to the tomatoes. Saute the mixture till the mixture is paste-like.
When the oil starts to separate, add the capsicum and green chillies. Saute for 8 minutes till the capsicum gets cooked.
Add the onions and sauté till translucent.
Add the garam masala powder and salt. Mix and blend this finely into the rest of the contents in the wok.
Add the paneer. Mix well the spices on the paneer to get the color. Cook for 3-4 minutes.
Add kasuri methi powder.
Saute for another 2-3 minutes mixing everything together. Remove from heat.
You may also add coriander leaves to the mixture at this point.
Kadai Paneer is served best with rotis and nans.