Kadai Paneer Recipe is a very famous Indian Cottage cheese recipe and is one of the most common dishes ordered in a restaurant. It is spicy and delicious.
Add green chilies and ginger garlic paste.
Fry till onion turns golden brown.
Add the ground masala powder, salt, Kashmiri red chilli powder and garam masala powder.
Now add half cup water and cook for 2-3 minutes.
Add capsicum and paneer and cook for 2-3 minutes. Add some more water if the gravy is too thick.
Cook until oil starts to separate from the sides.
Add ghee and lemon juice and mix well.
For smoky flavour, heat a piece of coal for 5-6 minutes on flame till it is red hot.
Keep a piece of aluminium foil over the curry and keep the piece of coal over it.
Use fresh paneer to make this recipe. You can also make paneer at home.
If making it for everyday eating, you can skip smoking the gravy. Reserve the flavour for special occasions.
This recipe always taste best when kept for one day. So you can make it one day in advance and reheat when you are serving it.
Smoke the finished curry to get the restaurant style smoky taste.
You can make the masala powder in big batch and store for later use.
Try to make the fresh chilli and coriander dry masala powder for Kadai Paneer. It hardly takes 5 minutes extra but gives a very nice flavour to the curry.
You can add more water if you like the gravy thin. Bring it to a boil and let simmer for 5 minutes. Then cover and let it rest for at least an hour before serving.
Add mushroom to it and make Mushroom Karahi Paneer.