This delicious kadhai paneer recipe is a gravy version. For making kadai paneer, you will need paneer in handy and the usual Indian herbs and spices. Paneer cubes are simmered in spicy, slightly tangy, delicious and very to prepare curry mixed with freshly ground masala. The kadai paneer gravy is tangy and this comes from the tomatoes. The name ‘Kadai Paneer’ comes from the utensil used for making this dish. Kadai means Indian wok. The kadai masala is freshly ground here and it is made from coriander seeds and dry kashmiri red chilies. Always freshly ground masala makes the dish yummy.
It is one of the most popular Indian curries and cooked throughout the world. Kadi paneer can be enjoyed with chapati/roti, paratha, naan or flavored rice like pulo, jeera rice or even with plain rice. Kadai Paneer can be made in various ways. You can make it dry, semi-dry or even gravy version for serving with breads. To amke kadai paneer gravy at home follow the detailed step by step recipe with photos posted below.
Tips- Tomato puree and fresh cream are optional ingredients in this recipe. If they are not available, you can skip them to make this paneer kadai gravy. In addition, vegans can replace paneer with tofu. The highlight of a yummy and awesome kadai paneer is to maintain the crunchiness of capsicum and softness of paneer lightly infused in the spice mix gravy.
How to Make Kadai Paneer Recipe- Kadai Paneer Gravy- Restaurant Style Kadhai Paneer Recipe
First step is to roast coriander seeds and kashmiri dry red chilies in a pan on a low flame till nice aroma arrives.
Allow the spices to cool and grind both of them in a blender to a fine powder.
In a wide pan heat butter.
Add ginger and garlic paste and saute until their raw smell disappears.
Then add in chopped onions and saute until they are translucent.
Add the freshly ground corinader and kashmiri chili powder, Then add in chopped green chilies too.
Add chopped tomatoes and saute until the tomatoes are soften and become pulpy.
Followed by adding tomatoe puree and saute until oil releasing from the sides of the onion-tomatoes masala.
Add 1 cup water, capsicum and required salt. Combine very well.
Add in garam masala powder and stir well.
Finally add in cubed paneer and mix well. Stir very gently too. Simmer until the paneer is completely cooked for 2 minutes. Do not over cook the paneer as then it will become hard and you won't get the desired texture in the paneer. Then add in chopped coriander leaves too.
Add fresh cream and gently mix, after adding cream do not boil the curry. off the flame. Serve hot along with chapathi.
Enjoy!! Happy Cooking and Stay heathy.