Paneer Kadai


For Masala:
3 Tsp Coriander Seeds
1 Tsp Cumin Seeds
1 Tsp Fennel Seeds
1 Tsp Black Peppercorns
2-3 Green Cardamoms
2-3 Cloves
3-4 Kashmiri Red Chillies

Other Ingredients:
4-5 Tbsp Oil
2 medium Onions – 1 cut in slices | 1 cut in bulbs
2 medium Tomatoes, quartered
1 Tsp Ginger Garlic Paste
1 Tsp Cumin Seeds
15- 20 Cashew Nuts
250 gms Paneer, cubed
1 Green Capsicum, cut in squares
Salt to taste
1/2 Tsp Tumeric Powder
1 Tsp Kashmiri Red Chilly Powder
1 Tsp Dried Fenugreek Leaves
2-3 Cooking Cream
2-3 Tbsp Coriander Leaves, chopped
2-3 Green Chillies, slit lengthwise


Dry roast the ingredients for masala in a pan on low heat for 2 minutes and grind to a fine powder

In a pan, heat 2 Tbsp oil on medium and saute the sliced onions till translucent

Add the tomatoes with a pinch of salt to soften them. Add the cashewnuts and mix well

Add the ginger garlic paste and mix well. Cook covered till the tomatoes are soft

Turn off the heat, leave it to cool and then grind the mixture along with 1/4 cup of water to a smooth paste

In the same pan, add 1 Tbsp Oil and fry the paneer cubes on medium heat till golden brown. Keep it aside when done

Add 3 Tbsp oil to the same pan and fry the onion bulbs. Saute for a minute and then add cumin seeds and mix well

Add the capsicum and mix well. Cook for 3-4 minutes

Turn the heat to low and add the ground masala and saute for few seconds. Add the tomato and onion puree and mix well. Add the tumeric and chilli powder and mix well

Add 1/2 cup of water, mix well, cover the pan and cook on low heat for 3-4 minutes

Add salt to taste, fenugreek leaves and mix well. Close the lid and let it cook for 3-4 minutes

The oil should have separated. Then add the fresh cream and mix it well. Cover and cook for 3-4 minutes

Add a bit of water if needed to adjust consistency

Then add the paneer and gently mix it all. Cook open until the oil separates

Garnish with coriander and green chillies and serve with Naan!

By admin

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