Kadai Paneer – Restaurant Style Sabzi

Step 1: Prepare Kadai Masala

In a pan, dry roast 2 tbsp coriander seeds, 2 tbsp cumin seeds, 2 tsp fennel, 3 dried red chilies, and 2 tsp pepper on low flame for 2-3 minutes until they turn aromatic. Cool completely and then grind into a coarse powder.

Step 2: Sauté Aromatics

In a large pan, heat 2 tbsp oil and 2 tsp ghee. Add 1 tsp cumin and let it splutter and turn aromatic. Then add 5 finely chopped garlic cloves and 1 inch finely chopped ginger, sauté well until aromatic.

Step 3: Cook Onions and Spices

Add 2 finely chopped onions and sauté well until they turn golden brown. Now add half tsp turmeric, 1 tsp chili powder, 1 tbsp prepared Kadai Masala, and 1 tsp salt. Sauté on low flame for 2-3 minutes until the spices turn aromatic.

Step 4: Prepare Tomato Gravy

Add 3 chopped tomatoes and sauté well. Cover and cook for 5-7 minutes until the tomatoes turn mushy and oil separates from the masala.

Step 5: Sauté Vegetables and Paneer

In a separate pan, heat 2 tsp oil. Add 1 cubed onion, 1 cubed capsicum, 1 cubed tomato, and 200g cubed paneer. Sprinkle 1 tsp garam masala and sauté on high flame for 2 minutes until the vegetables are crunchy.

Step 6: Combine and Simmer

Add the sautéed vegetables and paneer to the prepared gravy. Pour in half cup water, mix gently, and cook for 2 minutes, allowing the flavors to meld.

Step 7: Finish and Garnish

Stir in 2 tbsp cream, 1 tsp kasuri methi, 2 tbsp chopped coriander, and 1 inch julienne cut ginger. Mix gently and serve hot.

• Dry roast Kadai Masala ingredients on low flame until aromatic to prevent burning and ensure even roasting.

• Sauté the vegetables (onion, capsicum, tomato, paneer) on high flame for a short period to keep them crunchy.

• Cook the tomato-onion gravy until oil separates, indicating that the masala is well cooked and flavorful.

• Add other vegetables like mushrooms, baby corn, or green beans for variety.

• Adjust the spice level by increasing or decreasing the dried red chilies and chili powder.

• For a richer gravy, add a tablespoon of cashew paste along with the tomatoes.