Kadai Paneer (Kadhai Paneer, Karahi Paneer) is a popular Indian curry made using paneer, onions, and green bell peppers cooked in spicy and flavorful gravy. Learn to make it at home using my easy recipe.
¼cupcanned tomato puree or 2 tablespoon tomato paste
1teaspoonsaltor to taste
1teaspoonKashmiri red chilli powder
1teaspoongaram masala powder
8ouncespaneer 250 g, cut into 1-inch cubes
1tablespoonghee
1tablespoonfreshly squeezed lime juice
Instructions
Make Kadai Masala
Add all the ingredients to a small skillet.
Dry roast on medium heat until lightly browned and fragrant (3-4 minutes), stirring continuously.
Remove the skillet from the heat and let the spices cool slightly.
Add them to a grinder or a food processor and grind them to make a fine powder. Your kadai masala is ready.
Make Kadai Paneer Curry
Heat 1 tablespoon oil in a pan over high heat.
Once the oil is hot, add cubed onions and cubed green bell peppers and saute until they are slightly charred (3-4 minutes). You want them to be slightly crunchy.
Remove on a plate and set aside.
In the same pan, add the remaining 3 tablespoon oil and heat it on medium-high heat.
When the oil is hot, add chopped onions and cook until they are lightly browned (4-5 minutes), stirring frequently.
Add green chilies and ginger garlic paste and cook until onions turn golden brown in color (6-8 minutes). Stir frequently while frying.
Now add tomato puree and chopped tomatoes and cook for 2-3 minutes.
Add the ground kadai masala powder, salt, chili powder, and garam masala powder, and mix well.
Add ½ cup of water and cook for 2-3 minutes. Stir at regular intervals.
Finally, add paneer and the sauteed onions and bell peppers and cook for 2-3 minutes. Add some hot water if the gravy is too thick.
Cook until oil starts to separate from the sides (2-3 minutes).
Note – This recipe will make semi-dry gravy. If you want more gravy, then add some hot water and bring the curry to a boil. If you want it dry, then cook it for a few minutes until the curry is dry.
Make Smoky Curry - Heat a piece of coal or a whole cinnamon stick over direct flame for 5-6 minutes until red hot. Keep rotating it using a tong so it heats evenly on all sides. Keep a piece of aluminum foil over the curry and keep the piece of hot coal over it. Pour 1 tablespoon ghee on the hot coal and close the lid for 15-20 minutes. Open the lid, discard the coal, and stir the curry.If using frozen paneer, thaw it until it is soft.If you like your gravy thin, add more water. Please bring it to a boil and simmer for 5 minutes. Then cover and let it rest for at least an hour before serving.