Kadai Paneer Dry

Kadai Paneer is one of the most popular paneer recipe along with other paneer recipes and it could be made dry, semi dry or gravy version. But in this video, I’m going show you dry version of Kadai Paneer. The reason why this recipe is called as kadai paneer because it is completely prepared in a kadai which is an Indian cookware similar to a Chinese wok. But if you have a kadai or wok then you can prepare the same dish in a pan.

Ingredients

1. Paneer Cubes – 250 grams
2. Cooking Oil – 2 tablespoons
3. Ginger Garlic Paste – 1 teaspoon
4. Tomatoes – 5 to 6 (Small sized, finely chopped)
5. Dry red chillies – 5 to 6
6. Coriander Seeds – 1 ½ tablespoons
7. Capsicum – 1 cup (Julienne)
8. Green Chilies – 1 to 2 (sliced, diagonally)
9. Salt as per taste
10. Garam Masala Powder (Whole Spice Powder)– ½ teaspoon
11. Kasturi Methi (Fenugreek Leaves Dry)– 1 ½ teaspoon
12. Ginger – ¾ inch (julienne)
13. Coriander Leaves – ½ cup (finely chopped)

Method / Directions

1. In a Kadai add two tablespoons of oil. 
2. Add 1 teaspoon of ginger garlic paste. If you have don’t have ginger garlic paste then you can simply add a ¾ inch of finely chopped ginger and 6 to 7 finely chopped garlic.
3. Sauté them till the raw smell disappears.
4. Add 5 to 6 small sized finely chopped tomatoes. 
5. On a low flame, sauté the tomatoes till they become soft.
6. In the meantime, prepare the coriander seeds and dry red chilli powder. In a small pan, add 5 to 6 dry red chillies and 1 ½ tablespoons of coriander seeds. Lightly roast them for a minute or two. 
7. Transfer them into a mixer and make a rough powder. This restaurant style kadai paneer recipe gets its flavours from freshly pounded coriander seeds and dry red chilies. Adding freshly pounded spices do make a lot of difference to the food that we cook.
8. After 8-10 minutes, add this spices powder to the tomatoes. 
9. Mix everything well until the entire mixture becomes like a paste and starts to leave oil.
10. Add 1 cup of capsicum juliennes and 1 to 2 chopped green chilies. The capsicum can also be diced, but making juliennes means faster cooking.
11. Mix everything and sauté them for about 8-10 minutes again till the capsicums are half cooked.
12. When the mixture starts to look dry, you can sprinkle some water.
13. Add salt as per taste and add ½ teaspoon of garam masala powder. 
14. Mix them well with the rest of the masala.
15. Now it is time to add the paneer which is cut into cubes. 
16. Give them nice mix with the masala and cook them for 2 to 3 minutes in the masala.
17. Finally, add 1 ½ teaspoon of kasturi methi, ¾ inch of ginger julienne and ½ cup of chopped coriander leaves. 
18. Mix and sauté them for 2-3 minutes.

Now your kadai paneer dry is ready and you can serve it hot with rotis or naans.

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