Kadai Paneer Recipe (Restaurant Style)
Recipe: https://recipestripper.com/recipes/6571c07c-d23e-481e-9b8b-2649bbfdb152
Original source: https://www.vegrecipesofindia.com/kadai-paneer-recipe-kadai-paneer/
Recipe image: https://www.vegrecipesofindia.com/wp-content/uploads/2021/12/kadai-paneer-3.jpg

Kadai Paneer is a popular North Indian dish made with paneer cooked in a spiced tomato-based gravy along with onions and capsicum. The dish is flavored with freshly ground kadai masala and traditionally cooked in a thick-bottomed kadai. This version has a bold, slightly smoky taste and is commonly served with Indian breads.
Yield: 4
Prep time: PT5M
Cook time: PT25M
Total time: PT30M

Ingredients
- 5 to 6 kashmiri red chilies (- broken and seeds removed)
- 1½ tablespoons coriander seeds
- 3 tablespoons oil
- ⅓ to ½ cup (90 grams or 1 medium-sized) onions (- finely chopped )
- 2 teaspoons (ginger-garlic paste)
- 2½ to 3 cups (400 grams or 5 to 6 medium-sized) tomatoes (- finely chopped )
- ¾ to 1 cup (1 medium to large) capsicum (- thinly sliced)
- 1 to 2 green chilies (or 1 small serrano pepper - slit)
- ½ cup water (or add as required)
- ½ teaspoon garam masala
- 250 grams paneer (- cubed (Indian cottage cheese))
- 1 teaspoon dried fenugreek leaves (- crushed (kasuri methi))
- 2 tablespoons coriander leaves (- chopped (cilantro leaves))
- 1 inch ginger (- julienne)
- salt (as required)

Instructions
1. [Making Kadai Masala] In a spice-grinder or mixer-grinder or mortar-pestle take the coriander seeds and red chilies.
2. [Making Kadai Masala] Grind to a semi-fine powder or fine powder and set aside.
3. [Making Kadai Paneer] In a kadai or frying pan, heat oil. Add finely chopped onions and sauté them till they turn translucent.
4. [Making Kadai Paneer] Then add ginger-garlic paste. Saute till the raw aroma of ginger-garlic goes away.
5. [Making Kadai Paneer] Now add the finely chopped tomatoes. Saute tomatoes for 3 to 4 mins.
6. [Making Kadai Paneer] Then add the ground kadai masala to the tomatoes.
7. [Making Kadai Paneer] Saute the tomatoes till the whole mixture become like a paste and starts to leave oil. The mixture will also look glossy and you will see oil releasing from the sides.
8. [Making Kadai Paneer] Now add the capsicum julienne. Saute the capsicum for about 3 to 4 minutes.
9. [Making Kadai Paneer] Then add green chilies and water.
10. [Making Kadai Paneer] Mix very well and saute till the capsicum is half-cooked.
11. [Making Kadai Paneer] Add salt and garam masala powder. Mix these well.
12. [Making Kadai Paneer] Next add the paneer cubes and gently stir to combine with the sautéed masala base.
13. [Making Kadai Paneer] Lastly add crushed frenugreek leaves, ginger julienne and coriander leaves. Mix again.
14. [Serving Suggestions] Serve kadai paneer, hot or warm with Indian flat breads - roti, paratha or naan.
15. [Serving Suggestions] You can also serve it with a soft bread or fluffy dinner rolls and even jeera rice or peas pulao or steamed rice. Remember to serve with a side of thinly sliced onions and lemon wedges.
16. [Serving Suggestions] You can make grilled sandwiches, toasties or a wrap or roll with the dry kadai paneer. Add some melting cheese when making these warm sandwiches or rolls.
17. [Serving Suggestions] Another idea is to make a pizza with the semi-dry kadai paneer and mozzarella cheese as toppings.