Kadai Paneer - a spicy Indian curry of cottage cheese

There are several popular Indian preparation for Paneer or cottage cheese like paneer butter masala or shahi paneer or kadai paneer. They all look almost same but they differ in taste and the spices. This one is the most spicy one and the distinct taste comes from the kadai masala which is nothing but ground coriander seeds and red Chilli. It is a semi dry preparation but you can increase the amount of gravy by adding water and the spices in proportion.

Preparation Time: - 15 min

Cooking Time: - 30~35 min

Servings: - 3~4 persons

Ingredients:-

1. 250 gm Paneer or cottage cheese.
2. 1 big Onion chopped
3. 1 inch Ginger chopped
4. 3 cloves of garlic crushed (You can use 1 tbsp Ginger garlic paste instead of chopped ginger and crushed garlic )
5. 2 medium Tomato finely chopped
6. 1 large Capsicum julienned or 1 cup Capsicum thinly sliced
7. 1 ½ tbsp. Coriander seeds or 2 ½ tbsp. Coriander Powder
8. 4 nos. Kashmiri Red Chilli or 3 tsp Kashmiri Red Chili powder
9. 2 nos. slit Green Chili
10. 1 tsp crushed and  dried fenugreek leaves (Kasuri Methi)
11. ½  tsp Turmeric Powder
12. 2 tbsp Fresh Cream or Malai
13. 2 tsp Garam Masala powder
14. ½ cup water
15. 4~5 tbsp Vegetable Oil ( I used Sunflower oil but you can use Cranola or any vegetable oil )
16. 2 tbsp Ghee (clarified butter)
17. Salt to taste
18. 2 tbsp Coriander leaves finely chopped

Preparation:-

1. Cut the Paneer into large cubes. The preferred size is 5 cm. x 5 cm. x 2 cm.
2. In a grinder or pestle and mortar take the coriander seeds and red chilli. I used red chili powder instead of the actual chili. Grind them into semi-fine powder. Keep aside. This is called the kadai masala which is specific to this preparation.
3. Chop onion and tomato. Keep aside. You need to crush garlic and ginger if you do not use ginger garlic paste like me.
4. In a Kadai or deep bottomed frying pan, heat 4 tbsp oil in high heat. Add 2 tbsp Ghee to it and turn the burner to medium.
5. Add finely chopped onion and sauté till they turn translucent.
6. Then add ginger garlic paste and keep stirring till the aroma of garlic goes away.
7. Add finely chopped tomatoes, stir and cook for 3~4 minutes.
8. Now add the ground kadai masala and continue cooking till the juice of the tomato evaporates and start to leave oil.
9. Now add the capsicum. Stir and mix well. Continue cooking for another couple of minutes.
10. Now add the salt, green chili and turmeric powder. Continue cooking for 2 minutes
11. Now sprinkle dried fenugreek leaves (Kasoori Methi) by crushing in hand.
12. Pour ½ cup water and cook for about 3 minutes.
13. Add Paneer cubes. Mix and cook for another couple of minutes.
14. Add fresh cream or malai and garam masala.
15. Mix everything well and continue cooking till the gravy becomes according to your liking.
16. Turn off the burner – garnish with chopped coriander leaves and a green chili.
    

Serve hot as Side dish to Roti, Paratha or flavored/jeera rice.

As always please feel free to comment, criticize and seek if any help is required. I am all ears.