Kadai Paneer – Easy & Scrumptious

Step 1: Heat Oil and Sauté Ginger Garlic Green Chilli Paste

Take a pan and heat 2 tablespoons of mustard oil in it. Once the oil is nicely heated, add 1 tablespoon of ginger garlic and green chili paste. Sauté it well for 2-3 minutes until fragrant.

Step 2: Add Onion Paste

Add 1 big onion paste to the pan. Give it a nice mix and cook until it changes color to a light golden hue, stirring continuously to prevent sticking.

Step 3: Add Tomato Paste and Cook

Add 2-3 tomatoes paste to the mixture. Give it a nice mix and let it cook well for 8-10 minutes, stirring occasionally.

Step 4: Add Spices

Once the tomato paste has cooked, add 1 teaspoon of salt (as per taste), 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, 1 teaspoon of garam masala, and 1 teaspoon of kasuri methi. Give it a nice mix to combine all the spices with the gravy.

Step 5: Add Veggies and Paneer

Add 1 capsicum cut in cubes and 1 onion cut in cubes to the pan. Along with the veggies, add 200 grams of paneer cut in cubes. Give everything a nice toss so that the veggies and paneer are nicely coated in the masala.

Step 6: Add Cream

On a low flame, add 2 tablespoons of cream (or malai) to the mixture. Give it a nice mix until well combined.

Step 7: Add Milk

While keeping the flame on low, add 1/2 cup of milk in batches, mixing continuously to ensure it blends smoothly with the gravy and does not curdle.

Step 8: Simmer the Dish

Cover the pan with a lid and let the Kadai Paneer cook on a low flame for around 10-15 minutes, allowing the flavors to meld and the paneer to absorb the gravy.

Step 9: Serve Kadai Paneer

Remove the lid, give it a final nice mix. Your Kadai Paneer is now ready to serve. Garnish with fresh cream or coriander if desired. Enjoy!

• Keep stirring the onion paste to prevent it from sticking to the pan.

• Add cream and milk on a low flame or after switching off the flame to prevent curdling.