Kadai Paneer gravy is a delectable spicy gravy and commonly ordered in most of the Indian restaurants as a side dish for all Indian breads. Paneer is cooked in gravy made of onions, tomatoes, cashews and traditional Indian spices. My family is fond of paneer recipes and I always love making variety of paneer recipes. We enjoyed the mild smoky flavor of this recipe having cooked in Kadai.
Masala :
Dry roast the spices of the masala section in the following order (Coriander seeds, cumin seeds, pepper corn and dry chilies) until they turn aromatic. Take care not to char the spices.
Fry the cubed onions and capsicum and saute for few seconds on high flame. Do not fry for a long time as the crunchiness of the veggies needs to be retained.
Add the puree and boil for 1 ââ¬â 2 minutes.
Add 1 ½ tbsp of prepared masala powder.
Add salt and water and allow it to cook for 3 minutes.
Add the paneer cubes and garam masala. Cover and cook until the paneer is cooked completely (not more than 4 ââ¬â 5 minutes).
Once the gravy consistency is reached, add kasuri methi and give a gentle mix. Turn off the flame.
Mix cream (optional) and garnish with coriander leaves.