Kadai Paneer is one of the famous and flavourful North Indian recipes made with paneer or Indian Cottage Cheese in a rich and spicy gravy of tomatoes. The name "kadai" has been derived from the big Indian wok since the preparation enhances flavour, which is the work of good proper saut ing of its ingredients. It is noted for its bold, aromatic spices and distinctive texture, with crispy fried bell peppers and onions to tender paneer cubes. The magic behind Kadai Paneer is an extraordinary masala prepared by roasting whole spices like coriander seeds, cumin seeds, and dried red chillies. It gives a very peculiar and bold flavour profile because it is freshly made. The paneer is usually stir-fried in hot oil or ghee with bell peppers and onions until it becomes slightly crisp, forming a nice texture contrast. The gravy is made with saut ed onions, tomatoes, ginger, and garlic cooked into a thick, flavourful sauce. To this, freshly prepared kadai masala is added to the dish for warmth and heat, while paneer, onions, and bell peppers are tossed in the sauce to coat with all the spices. Kadai Paneer recipe is mainly served with a sprinkle of fresh coriander leaves, Indian bread such as naan or roti, or even steaming hot rice. Rich and spicy, Kadai Paneer flavours have made this dish, whether ordered at restaurants or prepared in home kitchens, embodying satisfaction in a meal.

• 250 gms paneer
• 1 onion
• 2 tomatoes
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1 tbsp red chili powder
• 1/2 tsp garam masala
• 2 tbsp coriander leaves
• Salt

• Firstly, chop 250 gms of paneer into small cubes and keep them aside. You can use homemade fresh paneer or even market-bought, according to your choice.
• Heat 2 tbsp of oil in a kadai or heavy-bottomed wok. Heat the oil over medium flame and add 1 tsp of cumin seeds. Let them splutter to release their nutty aroma, which will be the base flavour of the dish.
• Now, add to the kadai 1 big onion, finely chopped.
• Stir well and saut the onions until they turn golden brown; the browning of onions will make sure they caramelise slightly, which brings a hint of sweetness and depth into the dish. Ensure this step is not hurried because well-caramelized onions tend to be the aromatic base in the curry. Once browned, add 1 tbsp of ginger-garlic paste and saut for another minute, stirring constantly to bring together the flavours.
• Add two chopped tomatoes in the kadai, cook until they get soft and mushy, and dissolve into the onion mixture. Stir occasionally to break down the tomatoes properly and thicken the gravy. Add the following spices: 1 tsp of red chilli powder, 1 tsp of coriander powder, 1/2 tsp of turmeric powder, and 1/2 tsp of garam masala.
• Add all the above spices into this tomato-onion base and let them simmer for 2-3 minutes to release their richness into the mixture.
• Add to the kadai 1/2 cup cubed capsicum and 1/2 cup cubed onions. Saut until they become a little tender but with a slight crispiness retained. Capsicum imparts mild sweetness and freshness, while onions create an enhanced depth of flavour and texture in this dish.
• Now, in a kadai, add the paneer cubes to it, along with 1/2 cup of water. Mix everything well so that the paneer gets well-coated with masala. Let the paneer cook for 5-6 minutes to absorb all the gravy flavours. That would make the paneer soft and spongy yet firm enough to soak in all those delicious spices.
• Finally, add to taste the amount of salt and mix everything well. Once the paneer is cooked adequately with the masala, turn the heat off. Garnish it with 2 tbsp of freshly chopped coriander leaves for that burst of fresh flavour, adding colour.
• Finally, Kadai Paneer is ready to be served. Serve hot with naan, roti, or rice.
• If you like this recipe for Kadai Paneer, don't forget to share it with your friends and family.
• If you liked this recipe of Kadai Paneer, don't forget to share it with your friends and family.