KADHAYI PANEER

Ingredients

For Kadhai Masala (Spice Mix)

• 2 tsp coriander seeds
• 1 tsp cumin seeds
• 2-3 dried red chilies
• 1/2 tsp black peppercorns
• 1/2 tsp fennel seeds

For the Gravy

• 250g paneer, cut into cubes
• 2 tbsp oil or ghee
• 1 tbsp butter (optional)
• 1 tsp cumin seeds
• 1 large onion, finely chopped
• 1 tbsp ginger-garlic paste
• 2 large tomatoes, pureed
• ½ cup capsicum (green bell pepper), diced
• 1-2 green chilies, slit
• ½ tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• ½ tsp kasuri methi (dried fenugreek leaves)
• ½ tsp salt (adjust to taste)
• ½ tsp sugar (optional, to balance acidity)
• ¼ cup fresh cream (optional, for a richer texture)
• 2 tbsp fresh coriander leaves, chopped

Step-by-Step Cooking Instructions

Step 1: Make the Kadhai Masala

1. Heat a small pan on medium flame.
2. Dry roast coriander seeds, cumin seeds, dried red chilies, black peppercorns, and fennel seeds until aromatic.
3. Let them cool for a minute, then grind into a coarse powder using a mortar-pestle or spice grinder.

Step 2: Prepare the Gravy

1. Heat oil and butter in a kadhai or pan over medium heat.
2. Add cumin seeds and let them splutter.
3. Add chopped onions and sauté until golden brown.
4. Stir in the ginger-garlic paste and sauté for another minute.
5. Add the pureed tomatoes and cook until oil separates from the mixture.
6. Mix in red chili powder, turmeric powder, garam masala, salt, and half of the freshly ground kadhai masala.
7. Cook for a few minutes until the spices are well blended with the tomato base.
8. Add ½ cup water to adjust the consistency and simmer for 5 minutes.

Step 3: Sauté the Vegetables & Paneer

1. In another pan, heat a teaspoon of oil.
2. Add cubed onions, capsicum, and bell peppers. Sauté for 2-3 minutes on high flame until slightly charred.
3. Add paneer cubes and toss gently for a minute.

Step 4: Combine Everything

1. Add the sautéed vegetables and paneer to the prepared gravy.
2. Mix well and simmer for 3-4 minutes to absorb flavors.
3. Crush kasuri methi between your palms and add it for extra aroma.
4. Stir in fresh cream for a richer texture (optional).

Step 5: Garnish & Serve

1. Sprinkle the remaining kadhai masala.
2. Garnish with chopped coriander leaves.
3. Serve hot with naan, roti, or jeera rice.

Tips & Variations

Homemade Paneer: If using store-bought paneer, soak it in warm water for 10 minutes to soften.

Spice Level: Adjust red chilies and black pepper as per taste.

Smoky Flavor: For a restaurant-style taste, add a dash of smoked paprika or use the dhungar (charcoal smoking) method.

Enjoy your homemade Kadhai Paneer! 😋