Recipe of Kadai Paneer - How to make Kadai Paneer

B) Ingredients Needed for Making Paste in Recipe of Kadai Paneer

1)  Edible White Oil – 1 tablespoon

2) Onion (chopped) – 1 cup

3) Tomatoes (chopped) – 1 cup

4) Water – 1/4^th cup

C) Ingredients for Masala (Condiments) Preparation in Kadai Paneer Recipe

1. Coriander seeds – 2 tablespoons
2. Red Kashmiri Chilies (Dry) – 2 in number
3. Fennel (Saunf) – 1 teaspoon
4. Green Cardamoms – 3 to 4 in number
5. Cinnamon – 1 stick, approximately 1 inch long
6. Cloves – 4 in number

How to Make Kadai Paneer – The Steps of Preparation

A)   Procedure of Paste Preparation in Recipe of Kadai Paneer

• The tomatoes and onions mentioned above in the (B) section of the ingredients are washed properly and then chopped. They are next put on a pan placed over a medium flame burner, containing 1 tablespoon hot oil.
   
• These onion and tomato pieces are fried nicely and then they are transferred into a grinder along with 1/4^th cup of water to be ground to a fine paste form, which is later kept aside for further use.

B) Masala Preparation in Recipe for Kadai Paneer

• A non-stick dry pan is put on a medium flame burner, and all the ingredients mentioned in section (C) of the ingredients are transferred to it. It is stirred constantly and then roasted on this dry pan till a nice aroma starts to be emitted out.
   
• The burner is at once switched off and the pan containing the roasted contents is taken down from the burner and kept aside. However, the contents are continuously stirred so as to prevent them from getting burnt.
   
• Slowly the mixture preparation is allowed to cool at room temperature. Once it is cooled, then it is transferred into a dry grinder and ground into a coarse powder form. This powder is transferred into a bowl and kept aside. This preparation now can be called as Kadai Masala powder, that will be used in Recipe of Veg Kadai Paneer preparation.

C)  The Final Steps of Recipe of Veg Kadai Paneer

• The Paneer is cut into 1-inch long cubes. Tomato, Onion, and Capsicum as mentioned in section (A) of ingredients are also cut in the same size as the Paneer cubes.
   
• The Ginger is also cut into ½ inch long strips.
   
• Now a non-stick Karahi is put on a low medium flame burner. Oil is added in amounts as mentioned in section (A) of ingredients, into the pan and it is allowed to get
  warm.
   
• Next Bay leaves & Onion pieces are added to the pan and the contents sautéed for 2 minutes. After that Tomato pieces & Ginger Garlic paste (as mentioned in section A of ingredients) are added to the preparation in the pan, followed by the salt, which is next added. Now the preparation is stirred. When the tomato and the onion pieces get a bit softened then Capsicum pieces & Kadai masala powder are added to the mixture and the contents stirred for 2 minutes.

• Later the paste which was prepared earlier (as discussed above) is added to the mixture present in the Kadai. The contents are mixed uniformly by stirring following which the Paneer cubes are also added to the preparation, and the contents mixed uniformly with a light hand.

• Sugar, Garam Masala powder and lastly Ginger pieces are next added to the mixture. The contents allowed to boil for another 2 to 3 minutes. The Burner is later switched off. The Kadai Paneer preparation is ready now.
• Finely chopped Coriander leaves can be spread over the prepared Kadai Paneer for garnishing. However, this step is optional and depends on personal choice.

Some Special Tips for Recipe of Kadai Paneer Preparation

• Here it should be mentioned that dry ginger (and not young ginger) should be used in the Recipe for Kadai Paneer preparation. Otherwise, the taste will be pungent & bitter. Also, the final preparation would emit a very strong smell. If dry ginger is not available then it is preferable to avoid ginger from the ingredients.
   
• The Tomatoes used in the Recipe of Kadai Paneer should not be sour in taste. As if this type of tomatoes is used then the whole preparation may become very sour in taste and the dish will be spoiled.
   
• The difference between the Kadai Paneer Recipe Restaurant Style and the Kadai Paneer Recipe mentioned above is very little. In Kadai Paneer Recipe Restaurant Style, the ingredients contain some extra dry fruits like – Cashews, Dates, Raisins, etc. Also, the Kadai Paneer Recipe Restaurant Style includes a final step of charcoal fumigation of the preparation, as we have described previously in Recipe of Dal Makhani elsewhere in this site.
   
• We hope all of our readers, who wanted to know - how to make Kadai Paneer Recipe, have got their answer. The Recipe for Kadai Paneer that we have described here can be easily made by beginners even in their own homes without much difficulty. You just have to try it yourself to know that this preparation, when done in the correct way, tastes really very good.