Kadai Paneer | How to make Restaurant Style Kadai Paneer | Cottage Cheese in Onion Tomato gravy

Kadai Paneer

Among all the North Indian Paneer dishes Kadai Paneer is one of the most popular one. I have prepared it in authentic restaurant style. It tastes so nice that you can be a fan of it by tasting even a little bit of this amazing dish. I have prepared two methods of Kadai Paneer (Restaurant & Dhaba Style)- I have posted the previous one also in my blog. Both came out Delicious. This super tasty recipe is very easy to cook also assembled with capsicum,tomato,onion and some special spices. So lets learn how to prepare it...Shall we ?🌝

Ingredients  :

Servings : 3-4

•    Paneer -175 grams
•    Cumin Seeds - 2 tsp
•    Red/Green Bell pepper - 1 
•    Onion -2 medium size (1 sliced long, 1 finely chopped)
•    Ginger garlic paste -1 tsp
•    Tomatoes  - 2 finely chopped
•    Green chillies - 2 slit
•    Dried Red Chillies - 2
•    Red chilli powder-3/4 tsp
•    Garam Masala Powder- 1/2 tsp
•    Coriander Powder - 2 tsp
•    Cumin Powder - 3/4 tsp
•    Salt needed
•    Water - 1/2 cup
•    Milk - 1/4th cup (You can also use cream)

Method :

1. Firstly Cut capsicum into squares and saute it separately in just 2 tsp of oil. The capsicums should retain its crunchiness, so do not overcook. Keep it aside.
2. Heat a oil in a pan, Add cumin seeds, dried red chillies, 1 long sliced onions. Saute for a min.
3. Add finely chopped tomatoes to it & tsp of ginger garlic paste and saute for a few more minutes.
4. Then add chilli powder, coriander powder, cumin powder, garam masala and salt needed.
5. Allow it to cool and grind to a fine paste.
6. Heat 2 tbsp of oil in a kadai, add cumin seeds, when it splutters, add finely chopped onions, green chillies, ginger garlic paste and saute until onions turn golden brown. Stir continuously for even browning. Add a little salt to speed up the process. Keep the flame on medium.
7. Add the grinded mixture with little water  and adjust the spices according to your taste, then add the capsicum & Saute for a min (Do not over cook)  
8. Finally add paneer & little milk to adjust the consistency of the gravy. Cover the pan with a lid. Saute for 2-3 mins. 
9. Garnish with coriander leaves
10. Serve it hot with Pulao/Paranthas / Rotis

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