Kadai Paneer Recipe

Finally add the black pepper and cumin seeds and stir till they turn aromatic.

Lower the flame if necessary.

When the entire mixture gets roasted, just take it out from the stove and let it cool for some time.

Turn off the stove.

When it cools down, transfer it to a blender and make a dry masala powder out of it.

Place a `kadai` in the stove and add the measured quantities of cooking oil and butter together in it.

When it gets heated, just drop a bay leaf in it.

When it turns brown, tip in a teaspoon of ginger garlic paste to it and stir well.

When you get a nice aroma out of it, add the clove and cinnamon to it and give a stir.

Here, you add a finely chopped onion and fry till golden brown.

Then add the diced capsicum and keep stirring.

At this stage, add the dry masala powder prepared earlier and mix well.

After a minute, add the fine paste prepared with a little amount of water.

Subsequently, sprinkle in a pinch of turmeric with the required salt.

Adjust the flame to simmer mode if you find it too high

Now, you add the measured quantities of red chilli powder and garam masala along with a pinch of kasuri methi and keep stirring.

Keep adding water little by little, until you get the desired consistency.

Let the gravy get cooked for 5- 7 minutes in high mode.

When the oil and butter starts oozing out from the sides, just drop the paneer cubes one by one into the kadai and mix gently.

Pop the lid on and allow it to cook for ten minutes approximately.

After some time when you open the lid you will see the paneer being cooked up completely in the gravy.

Garnish with a dollop of fresh cream and sprinkle some fresh chopped coriander leaves over it.

Now the delicious `kadai paneer` is ready to eat.

Serve it hot with any type of roti like fulka, butter naan, kulcha , basmathi or jeera rice with a papad along with a glass of chilled mint lime juice or Jaljira.