Kadai paneer is a very popular Indian curry that is served at a lot of Indian restaurants and definitely falls under the category of "crowd pleaser". I have posted another version of kadai paneer earlier, which is the way I usually make this curry. But the other day I was browsing through a book of different Indian gravies that are used for different curries by Tarla Dalal and was intrigued by her kadai gravy.
I decided to try a vastly adapted variation of her gravy with paneer and see how it worked out. Since the first time, I have tried a few more variations of the same gravy and this version is the one I have loved the most. This curry turned out amazingly well, the coriander seeds adds a very interesting dimension and flavor to this curry. Its also very easy to make and great for entertaining/parties or even for a nice weekend lunch/dinner.
Click here for a printable view of this recipe
Ingredients and Method to make Kadai Paneer
14 oz paneer ( approx 400 gms) cut into cubes
3 medium tomatoes cut fine
1 large onion cut fine
1/2 tsp minced garlic
1/2 tsp minced ginger
1 tsp + 1/4 tsp kasuri methi ( dried fenugreek leaves)
1 tsp Garam masala (can be substituted with any other curry powder)
To make your own Garam masala check out this post
2 tbsp clarified butter / ghee / nei
Salt to taste
1/4 tsp turmeric powder
1/4 tsp chili powder ( or to taste)
Dry roast and grind to a fine powder
2 tsp coriander seeds (dhania/ kothamalli virai )
2 whole dry red chilies (or to taste)
Dry roast coriander seeds and whole dry red chilies for a minute or so until it turns aromatic. Remove from heat, cool to room temperature and grind to a fine powder. Keep this powder aside.
Heat clarified butter in a heavy bottomed pan, add onions and sauté until onions are transparent. Add minced ginger and garlic and stir a few times.
Add tomatoes and 1/4 tsp salt and stir until tomatoes are cooked , soft and mushy. Adding a pinch of salt helps to cook tomatoes faster. When the tomatoes are cooked, add 1 tsp kasuri methi ( reserve the 1/4 tsp for adding at the end), Garam masala and the powdered coriander chili powder and stir a few times.
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Remove from heat, cool and purée this mixture until smooth. Add the purée back to the pan, add turmeric powder, chili powder, kasuri methi and salt to taste, water as required to get required consistency and paneer cubes. Simmer this mixture for a few minutes, until the favors mingle and the paneer is softer.
Remove from heat and serve hot with any kind of flat bread like phulka/ naan/ roti or with jeera rice/ plain steamed rice and dhal on the side.
I decided to try a vastly adapted variation of her gravy with paneer and see how it worked out. Since the first time, I have tried a few more variations of the same gravy and this version is the one I have loved the most. This curry turned out amazingly well, the coriander seeds adds a very interesting dimension and flavor to this curry. Its also very easy to make and great for entertaining/parties or even for a nice weekend lunch/dinner.
Click here for a printable view of this recipe
Ingredients and Method to make Kadai Paneer
14 oz paneer ( approx 400 gms) cut into cubes
3 medium tomatoes cut fine
1 large onion cut fine
1/2 tsp minced garlic
1/2 tsp minced ginger
1 tsp + 1/4 tsp kasuri methi ( dried fenugreek leaves)
1 tsp Garam masala (can be substituted with any other curry powder)
To make your own Garam masala check out this post
2 tbsp clarified butter / ghee / nei
Salt to taste
1/4 tsp turmeric powder
1/4 tsp chili powder ( or to taste)
Dry roast and grind to a fine powder
2 tsp coriander seeds (dhania/ kothamalli virai )
2 whole dry red chilies (or to taste)
Dry roast coriander seeds and whole dry red chilies for a minute or so until it turns aromatic. Remove from heat, cool to room temperature and grind to a fine powder. Keep this powder aside.
Heat clarified butter in a heavy bottomed pan, add onions and sauté until onions are transparent. Add minced ginger and garlic and stir a few times.
Add tomatoes and 1/4 tsp salt and stir until tomatoes are cooked , soft and mushy. Adding a pinch of salt helps to cook tomatoes faster. When the tomatoes are cooked, add 1 tsp kasuri methi ( reserve the 1/4 tsp for adding at the end), Garam masala and the powdered coriander chili powder and stir a few times.
The copyright of this content belongs to Veginspirations.com
