Kadai Paneer

Recipe credit - Kudpi Raj ( Raj Maam, Mangalore )

Serves: 3


Ingredients


Paneer- 500gms cut into desired shape pieces
Turmeric powder - 1/2 teaspoon

Salt - To taste
Garam masala powder - 1/2 teaspoon

Red Chilly powder - 1 teaspoon
Oil - 3 tablespoon
Ginger juliennes and chopped garlic - 2 tablespoon

Whole jeera ( cumin seeds ) - 1 teaspoon

Onion - 1, cubed
Capsicum - 1, cubed
Tomato - 1, cubed

Brown onion Paste - 3 tablespoon
Tomato puree - 2 tablespoon
Cashew nut paste - 2 tablespoon
Hot water or vegetable stock - 200 ml

Tomato sauce - 1 tablespoon

Sugar - 1 teaspoon
Fresh cream - 2 tablespoon
Butter/ ghee - 1 tablespoon
Coriander leaves - 2 tablespoon, chopped

Tip: Making of kadai paneer is a long process. So keep all the paste ingredients ready ( cashew nut paste, tomato puree, & onion paste ) before you start cooking. Then you can enjoy each and every step of '' Restaurant style homemade Kadai paneer''.

Homemade Tomato Puree ( Microwave method ):

In a microwave safe bowl, combine 4 tomatoes and 1 tablespoon water. Poke 4 tomatoes ( if you don’t poke the tomatoes; they may explode inside the microwave oven ), microwave high for 4 minutes; so that the skin of the tomatoes can be peeled off easily. Once the skin is off, blend it nicely with a blender / spoon. You will get thick tomato puree.

Homemade Brown onion paste:

In a frying pan, heat 1 tablespoon oil. Add 2 finely sliced onions and fry till golden brown ( and fragrant too ) on a medium heat. Keep aside to cool and make a smooth paste in a mixer ( do not add water ).


Method



Heat 2 tablespoon oil in a kadai or wok. Roast cumin, add ginger-garlic and fry till raw smell disappears.

Add onions and capsicum cubes, fry till crisp and transparent, add tomato cubes, fry for 2-3 minutes and remove from kadai. Keep aside.

Heat ghee and remaining oil. Fry the brown onion paste and tomato puree. Add sugar, turmeric powder, chilli powder and garam masala powder. Mix it well and fry for 2 - 3 minutes. Add paneer pieces. Fry well till oil leaves the sides.

Add cashew nut paste and tomato sauce. Fry well. Add hot water or stock, salt to taste and mix well. Cover with a lid and cook on a low heat for 10 -12 minutes or till done ( soft paneer / gravy thickens ).

When the gravy thickens add the fried onion, tomato, capsicum and fresh cream. 

Mix well and garnish with coriander leaves and a knob of fresh butter before serving. 



Serve hot with any Indian bread of your choice and also goes well with ghee rice / pulao.