Kadai Paneer is one of the most compelling and fragranced dishes which is prepared in most Dhaba’s in India. Kadai Paneer is a very popular in all the north Indian states. Kadai Paneer is very well go with Butter Nan, paratha, puri, pulao & biriyani .

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Prep time – 10
Cooking time – 20

Ingredients :

  • Paneer (cottage cheese) – 100g (cut into cubes)
  • Onions – 2 (finely chopped)
  • Tomatoes – 2 (finely chopped)
  • Onions – 2 (cut into diced)
  • Capsicum (Green Bell Pepper)- 1 (cut into diced)
  • Green chili – 4 (slit into half)
  • Coriander leaves – 1 tbsp (finely chopped)
  • Ginger Garlic paste – 1 tsp
  • Cardamom – 5
  • Whole Black Paper – 1/2 tbsp
  • Clove – 1/2 tbsp
  • Aniseed (Saunf) – 1/2 tbsp
  • Cumin seeds – 1/2 tbsp
  • Coriander seeds – 1/2 tbsp
  • Salt to taste
  • Oil – 2 tbsp

Method :

  • First dry roast Coriander seeds, Cumin seeds, Aniseed, Cardamom, Black Paper and Clove until nice aroma releases or around 1 min on low flame.
  • Now remove it to a plate and let it cool completely.
  • Then grind into a fine powder.
  • In the same pan heat oil.
  • Add chopped onion and saute until it turns translucent.
  • Now add chopped tomatoes and saute until mushy.
  • Lastly blend with dry roast powder to smooth puree.
  • In same pan heat 2tbsp oil. Then add ginger-garlic past saute till the raw aroma of ginger-garlic goes away.
  • Now fry diced onion, capsicum and green chilly (add some Curry patta ,it is optional).
  • Then add blended tomato-onion puree and get to a boil for 2 minutes.
  • Add required salt and water.Cook covered for 5 minutes.
  • Now add paneer and mix gently.
  • Garnish with chopped coriander leaves and serve kadai paneer with naan polau and biriyani .