Restaurant Style Kadai Paneer

Step 1: Prepare Kadai Masala

In a pan, add 2 tbsp coriander seeds, 2 tbsp cumin seeds, 2 tsp fennel, 3 dried red chillies, and 2 tsp pepper. Dry roast on low flame for 2-3 minutes until aromatic. Cool completely and transfer to a grinder. Grind to a coarse powder.

Step 2: Prepare the Gravy Base

Heat 2 tbsp oil and 2 tsp ghee in a large pan. Add 1 tsp cumin and let it splutter until aromatic. Add 5 cloves of finely chopped garlic and 1 inch of finely chopped ginger. Saute well for 1-2 minutes until light golden. Add 2 finely chopped onions and saute well for 5-7 minutes until they turn golden brown. Add half tsp turmeric, 1 tsp chilli powder, 1 tbsp of the prepared kadai masala, and salt to taste. Saute on low flame for 2-3 minutes until the spices turn aromatic. Add 3 chopped tomatoes and saute well for 5-7 minutes until the tomatoes turn mushy and oil separates from the sides.

Step 3: Saute Vegetables and Paneer

In a separate pan, heat 2 tbsp oil. Add 1 cubed onion, 1 cubed capsicum, 1 cubed tomato, and 200g cubed paneer. Sprinkle 1 tsp garam masala. Saute on high flame for 2-3 minutes until the vegetables are slightly cooked but still crunchy.

Step 4: Combine and Finish

Add the sautéed vegetables and paneer to the gravy base. Add half cup water and mix gently. Cook for 2 minutes, allowing the flavors to meld. Add 2 tbsp cream, 1 tsp kasuri methi, and 2 tbsp chopped coriander. Garnish with 1 inch julienne cut ginger. Mix gently and serve hot.

• Dry roast spices on low flame until aromatic to prevent burning and enhance flavor.

• Cool the roasted spices completely before grinding to achieve a fine powder.

• Saute onions until golden brown for a rich, sweet base for the gravy.

• Cook tomatoes until mushy and oil separates, indicating the gravy base is well-cooked.

• Saute paneer and vegetables on high flame for a short time to keep them crunchy.

• Add cream and kasuri methi at the end and mix gently to maintain their texture and flavor.