Kadai Paneer is one of the most loved curries of India & each restaurant has its own version. I present to you a classic recipe from my home kitchen. #KadaiPaneer #KKitchen #KunalKapurRecipes #paneer #paneerrecipes

Kadai Paneer
Ingredients
Serves 2

For Dry Kadai Masala*
Dry red chilli – 2no
Peppercorn – 2tbsp
Coriander seeds - 2tbsp
Cumin - 2tbsp

For Wet Masala
Oil - 2tbsp
Butter - 3tbsp
Bayleaf - 1no
Onion Chopped - 1 cup
Ginger chopped - 1tbsp
Garlic chopped - ¾ tbsp
Kashmiri chilli powder - 1tsp
Tomatoes chopped - 1cup
Turmeric - ½ tsp
Coriander powder - 2tsp
Salt - to taste
Tomato puree (fresh) - 1 cup

For paneer
Oil - 1 tbsp
Onion diced - ½ cup
Tomato dices - 1/2 cup
Capsicum diced - 1cup
Paneer cubes - 2cups
Salt - to taste
*Dry Kadai masala - 2tbsp
Dry methi powder - a generous pinch
Coriander chopped - 1 tbsp

Method 

For dry kadai masala - To prepare the dry kadai masala heat a pan and add all the spices. Dry roast on low heat for 2-3min. Remove to a plate to cool it a bit and then add them to the mortar pestle and grind them coarsely. Keep aside.

For wet masala - In a fresh kadai heat oil and butter. Add bayleaf and chopped onions and cook them till they brown evenly. Add chopped ginger & garlic and cook for another 3mins.

Add in the tomatoes and stir, sprinkle turmeric, coriander powder and salt & cook for 2 min. Pour in the fresh tomato puree and cook on low heat till the masala thickens and oil oozes out from the sides.

For paneer - Meanwhile heat a fresh pan add oil, add onion diced, capsicum and toss them for a minute on high heat. Add paneer and tomatoes, salt ad dry kadai masala. Give a quick toss and add them to the wet masala. Heat them together with a dash of water. Sprinkle dry methi powder and chopped coriander.

Cook till the consistency is thick. Remove and serve hot.