Kadai Paneer Masala

Kadai Paneer Masala recipe with step-by-step photos. Kadai paneer masala is one of the most popular Paneer recipes and is best enjoyed with Chapathi or Naan. The crunchy bite of the capsicums together with the soft melt-in-mouth consistency of the paneer cubes surely mark their place in this delicious tomato-onion-based gravy, making it an amazing treat for your taste buds! So friends, try this restaurant-style Kadai Paneer Masala and give a pleasant surprise to your family members!

You may also like my other Indian curry recipes such as Bitter Gourd Curry, Egg Omelette Curry, Methi Chicken, Fish Curry, Chicken Curry, Chettinad Chicken Curry, Butter Chicken Masala, Mutton Curry, Crab Masala, Green Chilli Chicken, Coconut Chicken Curry, Channa Masala, Paneer Butter Masala, Paneer Lababdar, Chettinad Egg Masala, Matar Paneer Masala, and Rajma Masala.

Kadai Paneer Masala  2021-06-30 03:08:44

Kadai Paneer Masala

Serves 3
Prep Time: 00:10
Cook Time: 00:40
Total Time: 00:50

Ingredients

• 200g paneer cubes
• 1/4 tsp turmeric powder
• 1/4 tsp red chilli powder
• to taste (1/4 tsp) salt
• 1 cup diced capsicums
• 1/4 cup diced onions
• 1 tbsp ghee or oil
• 1/2 tsp cumin seeds
• 1/2 tsp fennel seeds
• 4 to 5 cloves
• 10 black pepper corns
• 2 to 3 green cardamoms
• 1 to 2 green chillies
• 1 medium sized onion (roughly chopped)
• 2 medium sized tomatoes (roughly chopped)
• 1 inch ginger
• 8 garlic pods
• 1/2 tsp salt
• 3 tbsp olive oil or any other cooking oil
• 1/2 bay leaf
• 1 inch cinnamon stick
• 1 tsp red chili powder
• 1/4 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp garam masala powder
• 1 tbsp crushed fenugreek leaves
• 3 tbsp fresh cream
• for garnishing chopped coriander leaves

Instructions

• Firstly, in a wide bowl, marinate the paneer cubes with turmeric powder, red chili powder and salt, mix well until the masala is well coated and keep it aside.
• Then heat a non-stick pan with ghee or oil over medium heat.
• When the oil heats, add in cumin seeds, fennel seeds, cloves, cardamoms, peppercorns, green chilies, and fry until spluttering.
• Then add garlic pods and chopped ginger, saute well.
• Further, add chopped onions, fry until transparent.
• Then add chopped tomatoes with salt and cook until it turns soft and mushy.
• Turn off the heat.
• Once the mixture cools, place it in a blender, blend until smooth and keep it aside.
• Heat a pan with 3 tbsp oil, add in diced onions, fry until transparent, remove them from the pan, and keep it aside.
• Then add diced capsicums, fry for a minute and keep it aside.
• Then add marinated paneer cubes, fry until browned, remove from the heat and keep it aside.
• In the remaining oil, add bay leaf, cinnamon stick and red chili powder (over low heat) stir fry until a nice aroma comes or for few seconds.
• Then add the ground paste and mix well.
• Further, add in coriander powder and turmeric powder, saute well and then add 1/4 cup water and mix well, cover and cook until the paste becomes thick or oozes oil from the sides of the pan.
• Then add fresh cream and mix well.
• Now add 1/2 cup water, mix well, when the masala starts to boil add crushed fenugreek leaves and garam masala mix well and cook until the masala becomes slightly thick.
• Now add fried onions, capsicums and paneer cubes, mix gently and cook until the gravy becomes thick.
• Finally, garnish with chopped coriander leaves and serve hot with rotis.

By Santhi Therese
The Indian Claypot

Firstly, in a wide bowl, marinate the paneer cubes with turmeric powder,
red chili powder and salt,

mix well until the masala is well coated and keep it aside.

Then heat a non-stick pan with ghee or oil over medium heat.

When the oil heats, add in cumin seeds, fennel seeds, cloves, cardamoms,
peppercorns, green chilies, and fry until spluttering.

.

Then add garlic pods and chopped ginger, saute well.

Further, add chopped onions, fry until transparent.

Then add chopped tomatoes with salt

and cook until it turns soft and mushy. Turn off the heat.

Once the mixture cools, place it in a blender,

blend until smooth and keep it aside.

Heat a pan with 3 tbsp oil, add in diced onions, fry until transparent,
remove them from the pan, and keep it aside.

Then add diced capsicums fry for a minute and keep it aside.

Then add marinated paneer cubes, fry until browned, remove from
the heat and keep it aside.

In the remaining oil, add bay leaf, cinnamon stick and red chili powder
(over low heat)

stir fry until a nice aroma comes or for few seconds.

Then add the ground paste and mix well.

Further, add in coriander powder and turmeric powder, saute well

and then add 1/4 cup water and mix well,

cover and cook until the paste becomes thick or oozes oil from the sides of the pan.

Then add fresh cream

and mix well.

Now add 1/2 cup water, mix well,

when the masala starts to boil add crushed fenugreek leaves and
garam masala, mix well

cook until the masala becomes slightly thick.

Now add fried onions, capsicums

and paneer cubes, mix gently

and cook until the gravy becomes thick.

Finally, garnish with chopped coriander leaves and serve hot with rotis.