Kadai Paneer, Popular Restaurant Style Kadai Paneer

Kadai Paneer Video by Tarla Dalal

1. To make Kadhai gravy for Kadhai Paneer, heat a tava and add the red chillies to it.
   
2. Now, add the coriander seeds.
   
3. Dry roast them for about 30 seconds. This is done to extract more flavour from both the ingredients.
   
4. Transfer them to a plate and keep it aside to cool.
   
5. Now, put them in a mixer jar and blend the ingredients together in a mixer to a fine powder. Break the chillies into pieces so that the process of blending becomes easy. Keep it aside.
   
6. Heat the oil in a kadhai, and add the garlic into it.
   
7. Sauté the garlic well on a medium flame for a few seconds, till they release their aroma into the oil.
   
8. Add the prepared powder of roasted red chillies and coriander seeds and sauté on a medium flame for a few seconds.
   
9. Add the green chillies for more spice.
   
10. Sauté on a medium flame for another 30 seconds.
    
11. Add the tomatoes.
    
12. Mix well and cook on a medium flame for about 10 to 12 minutes or till the oil separates from the mixture. Do not forget to stir occasionally.
    
13. Mash the mixture well using a potato masher.
    
14. Now, add the tomato purée.
    
15. Add the dried fenugreek leaves to flavour the gravy.
    
16. Also add garam masala to perk up the flavours of the Kadai gravy.
    
17.  Add the salt to taste.
    
18. Add approx 2 tbsp water.
    
19. Mix well and cook on a medium flame for 1 to 2 minutes.
    

1. To make Kadai Paneer, heat the oil in a kadhai and add the onions to it. We add them for pungency.
   
2. Sauté on a medium flame for about 3 to 4 minutes or till they turn translucent.
   
3. Add the prepared kadhai gravy.
   
4. Now, we will add all our dry masalas. First add the garam masala.
   
5. Then, add the coriander-cumin seeds powder.
   
6. Then, add chilli powder for the spice.
   
7. Add the turmeric powder for the colour.
   
8. Add the dried fenugreek leaves. Always crush the Kasoori methi well between your palms before you add them to extract more flavour.
   
9. Sauté on a medium flame for 1 minute.
   
10. Now, add the capsicum.
    
11. Add 1 cup water and mix well.
    
12. Cook on a medium flame for about 2 to 3 minutes. Stir at least once in between.
    
13. Its now time to add the paneer. We have used fresh paneer but, you can deep-fry the paneer pieces if you wish to, till they turn light brown in colour. Make sure that the Paneer you take is neither too soft nor too firm. Drain them on an absorbent paper after you have fried them.Put them in lukewarm water for 10 minutes. This will soften the fried paneer and remove the excess oil.
    
14. Also, add the salt to taste.
    
15. Cook the Kadai Paneer ( Restuarant style Kadai Paneer) on a slow flame for another 2 to 3 minutes.
    
16. Finally, add the cream to add richness to the Kadai Paneer ( Restuarant style Kadai Paneer) and mix well.
    
17. Serve the Kadai Paneer ( Restuarant style Kadai Paneer) hot garnished with coriander.