Kadai Paneer – Indian cottage cheese cooked in tomato gravy is a popular dish which is usually eaten in lunch or dinner. This is also a hot favourite when you have guests coming at home and is also usually ordered while dining out.
It derives it’s name because it’s cooked in Kadai (An Indian wok with handles on the sides). The recipe is made in a variety of ways. Like some people like to add yogurt or cream to make it a bit thick, while others use cashew nut paste to give it a restaurant style flavor. While i love the taste of cream or cashew paste, I do not use it in everyday cooking since it tends to make the dish very heavy.
Also, dry roasting the spices and then making a powder gives the recipe a fine taste. Here I have dry roasted coriander seeds and red chillies which makes the Kadai Paneer very scrumptious.
This recipe has been adapted from my Mom and is a bit on the tangy side.
Serves – 2 people
- 3 medium size tomatoes ( One chopped; two pureed in a blender)
- 2 medium size onions
- 4 garlic cloves (grated/paste)
- ginger cut into a 2 inches square (grated/paste)
- green chili as per preference
- 3 dried red chillies
- 2 tbs coriander seeds
- medium size capsicum (cut into wedges)
- 300 gms of cottage cheese cubed
- 1 tsp cumin seeds
- 1 teaspoon turmeric powder
- 1 tablespoon garam masala
- 1 tablespoon kasoori methi (dried fenugreek leaves)
- 2 tablespoon oil
- salt to taste
- chopped cilantro for garnishing
Cooking Instructions: How to prepare Kadai Paneer Gravy
- Dry roast the coriander seeds and red chillies in a pan on low flame till aromatic. When the spices cool grind them to a fine powder.
- Now heat oil in a kadai and add chopped onions
- Saute the onions till they turn golden and then add grated ginger and garlic. Saute for 3-4 minutes
- Now add chopped tomatoes, turmeric powder & salt to taste
- Crush kasoori methi into the kadai and stir the mixture.
- Also add the freshly ground coriander powder and chillies.
- Add half a cup of water. Close the lid and let the tomatoes get soft and mushy
- Cook on medium flame and stir in between
- Once the oil starts oozing out from the sides, add pureed tomatoes and garam masala to the mixture
- Close the lid and cook the mixture for a few minutes till it becomes a thick gravy
- You can add water as per your preference
- Now add cut capsicum and cook the same closing the lid for 2-3 minutes.
- Make sure not to cook for a longer time since that would make them extra soft and result in the capsicum pieces breaking up.
- Now add cubed paneer/cottage cheese and your Kadai paneer is ready
Garnish with cilantro leaves and serve with rotis, paratha, naan or steamed rice.