Kadhai Paneer Making Tips: Do you also wish to eat delicious Kadhai Paneer at home like the restaurant? So now your wait is over! Today we will learn an easy recipe with which you can make spicy and aromatic Kadhai Paneer in minutes. This Punjabi dish is very popular all over India, and its color and aroma of spices are just amazing! So let’s start without delay!

Ingredients:

For the masala:

2 tbsp coriander seeds

2 tsp cumin seeds

2 tsp fennel seeds

3 dried red chillies (you can add more or less according to your taste)

2 tsp black peppercorns

For the gravy:

3 tbsp vegetable oil (you can use oil of your choice)

1 large onion, finely chopped

1 capsicum, chopped into square pieces

1 inch ginger, grated

2 garlic cloves, finely chopped

2 tomatoes, finely chopped

1 tsp red chilli powder

1/2 tsp turmeric powder

1 tsp garam masala powder

1/2 tbsp coriander-cumin powder

Salt to taste

1 cup water

200 gm paneer, cut into square pieces

1 tsp kasuri methi (dried fenugreek leaves)

Finely chopped coriander leaves, for garnishing

Method:

Firstly, in a pan, roast coriander seeds, cumin seeds, fennel seeds, dried red chillies and black pepper. Add the chili powder and fry lightly on low flame. When these spices start giving a light aroma, turn off the gas and let them cool. After cooling, put them in the mixer and grind coarsely. (This is your secret kadhai masala!)

Now heat vegetable oil in a wok or pan. When the oil is hot, add finely chopped onion and fry till it turns golden.

When the onion is fried, add chopped capsicum, grated ginger and finely chopped garlic and fry for one more minute.

After this, add finely chopped tomatoes and cook till it becomes soft.

Now add red chili powder, turmeric powder, garam masala powder, coriander-cumin powder and salt as per taste and mix well. Fry the masala for a while so that it starts releasing oil.

Add some water and mix the masala well and let it boil. When it boils, reduce the flame and let the gravy cook for 10 minutes.

Now add lightly fried paneer pieces (you can add without frying if you wish) to the gravy and cook for another 2-3 minutes so that the paneer gets well flavoured with the spices.

Finally, add the prepared coarse masala and crushed kasuri methi with hands. Mix well and cook for a minute.

Serve hot kadhai paneer garnished with finely chopped coriander leaves with roti, naan, paratha or rice and enjoy this delicious dish!