Kadhai Paneer Recipe

Preparation: Heat oil in a kadhai or a deep pan over medium heat. Once hot, add medium chopped onion and sauté until onions turn golden brown, stirring occasionally.

Add finely chopped tomatoes to the kadhai. Cook until the tomatoes turn soft and mushy, stirring occasionally.

Add some cashews to the kadhai for sauté. After that rest this mixture aside to cool down.

For Gravy: After 5-10 minutes, add that onion-tomatoes mixture in a mixing grinder & grind it into a thick paste for making the puree.

Heat oil in a kadhai or a deep pan over medium heat. Once hot, add cumin seeds. Add finely chopped onions and slit green chilies to the kadhai. Sauté until onions turn golden brown, stirring occasionally.

Adding Spices: Add ginger-garlic paste and sauté for a minute until the raw smell disappears. Then, add turmeric powder, red chili powder, and salt. Mix well to combine the spices with the onions.

Add thinly sliced capsicum to the kadhai. Mix well and cook for 5-7 minutes until the capsicum is slightly tender but still retains its crunch.

Add the onion-tomatoes- cashew puree to the kadhai and saute, stirring occasionally

Paneer Addition: Gently add cubed paneer to the kadhai. Mix carefully to coat the paneer with the masala mixture. Be cautious not to break the paneer cubes.

Simmering: Sprinkle garam masala and kasuri methi over the kadhai paneer. Stir gently to incorporate the spices. Cover the kadhai and let the mixture simmer for 5-7 minutes on low heat.

Garnish and Serve: Garnish Kadhai Paneer with fresh coriander leaves. Serve hot with naan, roti, or rice.