Kadai Paneer - North Indian Style

Step 1: Lightly Fry Main Ingredients

Heat 2 tablespoons of oil in a kadai. Add the cube-cut onion and fry lightly until it becomes slightly translucent, about 1-2 minutes. Remove the fried onion to a plate. To the same kadai, add the cube-cut capsicum and fry lightly for about 1 minute. Remove the fried capsicum to the same plate. Then, add the cube-cut tomato and fry for 10-15 seconds. Remove the fried tomato to the same plate. Finally, add the paneer cubes to the kadai and fry until they turn light golden brown, about 2-3 minutes. Remove the fried paneer to the same plate.

Step 2: Prepare the Gravy Base

To the same kadai, add 1 tablespoon of oil. Add the finely chopped onion and fry until it turns golden brown, about 3-4 minutes. Add the ginger garlic paste and sauté until its raw smell disappears, about 1-2 minutes. Now, add the finely chopped ginger and green chilies and sauté for about 1 minute. Add the finely chopped tomato and sauté until it mashes well, about 2-3 minutes. Add a little salt to help the tomatoes cook faster.

Step 3: Add Spices and Tomato Puree

Add turmeric powder and Kashmiri chili powder to the gravy base. Mix well and fry for about 1 minute until the raw smell of the spices disappears. Now, add the tomato puree and sauté until the oil separates from the mixture, indicating it's well cooked, about 3-4 minutes.

Step 4: Combine and Simmer

Add 1 cup of water to the gravy and bring it to a boil. While it is boiling, add 1 tablespoon of the Kadai masala powder and mix well. Now, add the lightly fried cube-cut onion and capsicum. Then, add the lightly fried cube-cut tomato and paneer. Add the remaining 1 tablespoon of Kadai masala powder for an enhanced aroma. Finally, add chopped coriander leaves.

Step 5: Final Cooking

Cover the kadai with a lid and let it cook on medium flame for 2-3 minutes to allow all the flavors to meld together. After 2-3 minutes, the Kadai Paneer is ready. Serve hot with roti, naan, or paratha.

• Using freshly prepared Kadai masala powder significantly enhances the aroma and flavor of the dish.

• Lightly frying the paneer, onions, capsicum, and tomatoes before adding them to the gravy helps retain their texture and adds a distinct flavor.

• If tomato puree is not available, you can increase the quantity of chopped tomatoes in the gravy base.

• Adjust the amount of green chilies and Kashmiri chili powder according to your preferred spice level.