Kadai paneer step-by-step recipe with photos.
Kadai is an Indian wok (similar to a wok). This is the most commonly used utensil in Indian cooking. Kadai paneer is cottage cheese cooked in a kadai with tomatoes, onions, capsicum, and a blend of Indian spices. The main flavour of this dish comes from freshly pound spices. And if you don’t have a kadai, just cook it in a frying pan – it would still taste amazing.
The recipe here is Dhaba-style kadai paneer. Dhabas are popular roadside eateries, which are located mostly on highways. Dhabas generally serve local cuisine. They are usually located near petrol stations and also serves as a truck stop. The food served there has lead to developing a cooking style famously known as dhaba-style.
To make this dish, I dry roast coriander seeds and dry red chilli, and pound them coarsely. This freshly ground spice mix makes the dish extremely flavourful and aromatic. I then saute onion and capsicum and set them aside. I fry garlic, fenugreek seeds along with the freshly pounded spices. I then cook them with tomatoes. Once the tomatoes cooked through, I add the sauteed onion and capsicum. I add paneer and mix gently and finished it with coriander leaves.
Have you tried making pizza with this dish? Yes, that’s right! Kadai paneer pizza – a must-try. Click here for a recipe.
For more paneer recipes, click here.
Kadai paneer step-by-step recipe with photos:
1. Dry-roast coriander seeds and dry red chilli. Cool it and pound in a mortar pestle
2. Saute onion and capsicum until done. Set aside
3. In the same pan, heat 2 tbsp oil. Add methi and crushed garlic. Fry until the garlic is golden
4. Add the pounded spice powder and cook for a minute
5. Add ginger paste and green chilli
6. Add the tomatoes and salt. Mix well and cook until the tomatoes are cooked completely
7. Add the capsicum
8. Cook for a further 3-4 minutes
9. Add the paneer. Mix gently and cook for 2-3 minutes
10. Garnish with coriander leaves and serve hot