The original recipe does not call for paneer. Secret behind Kadai Paneer.

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Try my step by step recipe for a spicy.

Kadhai paneer. A kadhai is a thick circular and deep cooking utensil used in India. This special spice powder adds a unique flavour and taste to the kadai paneer compared to other paneer curries. Kadhai Paneer aka Kadai Paneer is a popular Indian dish prepared using paneer ground masala chopped onions capsicum and tomatoes.

Paneer and colorful bell peppers are sauteed in spicy tomato gravy. I personally love to use these cast iron vessels. Add turmeric powder degi chilli powder.

To make kadai paneer heat the oil in a kadhai and deep-fry the paneer pieces till they turn light brown in colour. Take a pan add oilghee. Now add cumin ginger and saute well.

Add onion ginger garlic paste and saute till raw smell goes off. If you like your paneer in a spicy chatpata masala then kadai paneer recipe is custom made for you. Kadai paneer is one of the very popular paneer dishes from North India.

Here in kadai paneer paneer and capsicum are cooked in onion and tomato-based gravy with freshly prepared homemade kadai masala. It is known for its incredibly flavorful gravy made with freshly ground spice mix soft spongy paneer and crunchy veggies like onions and green bell peppers. Its gets its name kadai paneer as it is made in a kadai or a metal wok.

It is widely served in almost every Indian restaurants and is preferred with butter roti naan and rice. Heat the oil in a kadhai add the onions and sauté on a medium flame till they turn translucent for approx. Chunks of pan fried cottage cheese and cubes of tomato and green capsicum cooked in a delicious bhuna onion and tomato masala.

3 to 4 minutes. Heres how to make a perfect Kadhai Paneer. The dish is made in such a way that it has semi dry consistency.

Paneer when prepared in a Kadhai or Karahi is termed as KadhaiPaneer. Its very similar in shape to a chinese wok usually it is made out of cast iron. Unlike some other paneer curries traditional Kadhai Paneer involves a thicker gravy that just coats the paneer.

This recipe involves tossing vegetables and paneer at high heat in a Kadhai pan and simmering them in a spicy tomato and onion based gravy. Drain on absorbent paper and place in lukewarm water for 10 minutes. Kadhai Paneer is a great main dish for any special occasion.

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