Kadai Paneer is a very famous North Indian side dish usually served with chapatis or pulao. This restaurant style kadai paneer is a semi-dry version which is very easy to make at home with few everyday spices and veggies. My family just loves this dry version, they like to have this with fried rice and this will be for sure on the menu whenever I make fried rice at home. They also go well as side with paratha / parotta / roti. Restaurants add in a few spices which adds that special punch which we think is something extraordinary, all they add is few freshly ground coriander seeds and kasuri methi to make it special. As you all know Kadai refers to the Karahi or wok in which its prepared, you may use any deep fry pan.
|Paneer||10 (Cut into big chunks)|
|Onion||1 (large size, chopped lengthwise)|
|Tomato||2 (large size, chopped lengthwise)|
|Green Bell Pepper||1 (medium size, chopped lengthwise)|
|Green Chilies||1 (small size, finely chopped)|
|Ginger||2 inch ( julienned)|
|Dry Red Chilies||4 (long variety, preferably Kashmiri chillies)|
|Red Chili Paste||2 Teaspoon (Substitute with Red Chili powder) Refer recipe here|
|Coriander Powder||1 Teaspoon (preferably dry roasted & freshly ground)|
|Turmeric powder||1/4 Teaspoon|
|Cumin seeds||1 Teaspoon|
|Garam Masala Powder||1/2 Teaspoon|
|Kasuri Methi||1 teaspoon|
|Coriander leaves||4-5 stalks (finely chopped for garnish)|
|Salt||1 Teaspoon (or as needed)|
Yields about 3 cups of cooked dish, serve 4 adults.
Substitute for Red Chili paste – Plain red chili powder (1/2 regular plain chili powder + 1/2 Kashiri Chili powder) This gives good color to the dish.
Freshly ground coriander gives good flavor, if not add regular coriander powder.
Vinegar is to give a tangy taste and also gives the restaurant touch. This is purely optional.
I’ve used some tomato pulp to make it slightly saucy.