Kadai Paneer

I have ordered kadai paneer many times in Indian restaurants whenever we dine out. I just love to pair it with Indian flat bread or Naan. The Naan dipped in the thick gravy are absolutely delicious. That's how I decided to make my own in my little hut. I made my paneer or Indian cottage cheese at home. It's very easy and simple to make your own paneer at home. Even store bought paneer works well in this recepi. 

Infused with aromatic Indian spices this kadai paneer gravy goes well with flavoured rice or white rice. I paired it with Tandoori roti for our Saturday lunch. The whole household love the combination of the lip smacking gravy & Naan. Frying paneer before adding to the gravy lends a good crust which enhance the taste and avoid the paneer from crumbling in the gravy. 

Ingredients 

250g Paneer, cubed 

2 red onions, finely chopped 

2 tomatoes,chopped

1 capsicum, chunked

1 tsp fennel seeds 

1 tbsp ghee

1 tap coriander powder 

1/2 tsp red chilly powder 

1 tbsp ginger-garlic pasre

Salt to taste

1 tsp oil

For The Masala

1 tsp black peppercorns 

1 tsp fennel seeds 

1 tbsp coriander seeds 

3 cloves

3 green cardamom pods

1"inch cinnamon stick 

6 pcs dry red chillies

Methods

In a pan over low-medium heat dry roast all the ingredients listed under "For The Masala". Let it cool completely and grind into fine powder. Keep aside.

Add ghee in the pan,  add the paneer and fry till turn slightly golden on both sides. Keep aside. 

In the same pan fry the fennel seeds for 30 seconds and add the onion,ginger-garlic paste and capsicum. Fry till the onion turns translucent.

Add the chopped tomatoes,coriander powder, ground masala powder and red chilly powder. 

Sautee for 2 minutes. Add a little water and season with salt. 

Add the fried paneer and gently stir to combine.

Cook for 2-3 minutes and turn off heat.

Transfer to serving plate.