Kadhai Paneer is one of those other frequent dishes that Amma used to make often apart from Paneer Butter Masala. She used to mostly add capsicum and make it really sauteed to keep up to its name. When I read on net to see why and how it got its name, it wasn’t clear but it kind of referred that it’s a dry kadai recipe where the masala clings to the paneer cubes. Though Amma makes it differently, I wanted to try a new one.
Googling this took me to Sanjeev Kapoor’s and then Tarla Dalal. I decided that I would mix both and arrive at my own dish that will suit us. So finally this adaption worked out well. As such there may not be an authentic origin for this dish but guess when you love how this tastes with rotis you really will not bother about it.
Kadai Paneer | Cottage cheese cooked in spicy kadai masala
Preparation Time : 10 mins
Cooking Time : 12 – 15 mins
Paneer / Indian Cottage cheese – 300 grams
Cooking Oil – 1 tsp
Butter – 1 tsp
Whole dry red chillies – 2
Coriander seeds – 2 tbsp
Cloves – 2
Cinnamon one inch sticks – 2
Bay leaves – 2
Onion , finely chopped – 2 medium
Ginger Garlic paste – 1/2 tsp
Red chilli powder – 2 tsp
Tomatoes, puree – 2 medium
Salt to taste
Green chilies – 2 long
Fresh coriander leaves, chopped – 2 tbsp
Method to prepare:
Coarsely pulse the red chilies and coriander seeds, it should not become a fine powder.
I used homemade Paneer. Cube into 2 inch pieces.
Heat butter in Kadai, roast the paneer cubes until it turns golden in colour. Remove and keep it aside.
In the same kadai, heat oil, red chillies-coriander coarse powder, cloves, cinnamon, bay leaves sauté for two minutes.
Then add the onions, silted green chilies stir. When it starts turning colour add ginger garlic paste, red chilli powder and mix well.
Continue to sauté for two minutes, add tomato puree, salt. Cover with lid and let the puree cook.
When the tomato puree is well cooked, add the roasted paneer, mix well. Finally add the coriander leaves and serve with rotis.