Kadai Paneer dry Curry, another yummy variety of thick vegetarian curry using Paneer. I always wonder the magic behind the nice aroma of the Kadai Paneer in Punjabi restaurants. The freshly ground coarse masala powder is the main secret behind the flavor of Kadai Paneer Dry Curry.

Paneer Recipes are always so dear to heart especially to kids. Paneer in any form would be gobbled by them. For any parties or get-together, I make sure, there is atleast one Paneer Starter and Paneer curry so that the kids are happy.

Kadai Paneer, one of the popular Paneer recipes. We use whole masala to prepare the spice powder instead of adding store bought spice powders. The coarsely ground coriander seeds and kasoori methi adds more flavor than the other spices. We can enrich this recipe more by frying the paneer cubes in ghee before adding it to the curry. Freshly ground spices along with crunchy bell pepper and onion complimenting the soft paneer makes this recipe a crowd pleaser.

Table of Contents

You can also try:

1. Green Moong Paneer Curry

2. Dum Paneer

3. Reshmi Paneer Masala

4. Paneer Lababdar

5. No Onion No Garlic Paneer Kholapuri

Method with Step by Step Pictures:

Chop the onion and capsicum in cubes. Set it aside

MAKING TOMATO PUREE

In a sauce pan, bring 2 cups of water to boil. Add tomatoes to the boiling water and switch off the flame. Close the sauce pan with a lid. Within 5 minutes, we would be able to remove the skin of tomatoes.
- Remove the skin of tomatoes and allow it to cool off

Grind the tomatoes in a mixer to get puree. Keep this aside

PREPARING KADAI MASALA SPICE POWDER

Heat a pan and dry fry the kadai masala ingredients except kasoori methi leaves till we get nice aroma
Finally add kasoori methi leaves and toss them and remove them from flame. Kasoori methi is added at last because they are very thin and easily get burnt till the other ingredients are fried. Thats the reason it is added at last.

Grind the kadai masala ingredients in a mixer to a coarse powder. Take half quantity of the ground coarse powder separately. This is for garnishing. Grind the rest of the coarse powder again for 2-3 pulse again and take this aside. This half of the coarse powder is used as base masala for the kadai paneer gravy

MAKING KADAI PANEER DRY CURRY

Heat a pan and add butter to it. Add the 2nd half of the kadai masala powder and keep the flame low. Allow the masala to cook in butter for atleast 5 minutes while stirring it frequently.

Add red chilli powder and garam masala powder to the cooked kadai masala powder and mix well and fry for a minute

Now add onion and capsicum cubes to the pan. Give a good mix to coat the masala on the vegetables. Allow the onion and capsicum to fry till the onions turn transparent and the capsicum is crispy. We can add a pinch of salt at this stage to cook the onions quickly

Then add the tomato puree to the cooked onions along with salt. If you have used Indian ripe tomatoes, it would be more tangy and we can add some sugar to reduce the sourness. Keep the flame in low and allow the tomatoes to cook till the raw smell of tomatoes goes off completely. We will get a nice flavor of kadai paneer at this stage and the gravy becomes thicker.

Now add paneer cubes to the masala and mix well. Keep the flame in low and allow the paneer to blend nicely in masala. Now its time for garnishing.

Sprinkle the first ground coarse kadai masala over the kadai paneer. Garnish with finely chopped coriander leaves and remove from flame

The scrumptious Kadai Paneer is ready to serve hot with Chapatis/ Rotis/ Naan. Enjoy this wonderful Kadai Paneer and let me know your comments…

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Kadai Paneer Dry Curry Recipe

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