KADAI PANEER RECIPE- Restaurant style kadai paneer

Kadai Paneer is a very famous North Indian side dish usually served with chapatis or pulao. This restaurant style kadai paneer is a semi-dry version which is very easy to make at home with few everyday spices and veggies. My family just loves this dry version, they like to have this with fried rice and this will be for sure on the menu whenever I make fried rice at home. They also go well as side with paratha / parotta / roti. Restaurants add in a few spices which adds that special punch which we think is something extraordinary, all they add is few freshly ground coriander seeds and kasuri methi to make it special. As you all know Kadai refers to the Karahi or wok in which its prepared, you may use any deep fry pan.

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Ingredients
Paneer	10 (Cut into big chunks)
Onion	1 (large size, chopped lengthwise)
Tomato	2 (large size, chopped lengthwise)
Green Bell Pepper	1 (medium size, chopped lengthwise)
Green Chilies	1 (small size, finely chopped)
Ginger	2 inch ( julienned)
Dry Red Chilies	4 (long variety, preferably Kashmiri chillies)
Red Chili Paste	2 Teaspoon (Substitute with Red Chili powder) Refer recipe here
Coriander Powder	1 Teaspoon (preferably dry roasted & freshly ground)
Turmeric powder	1/4 Teaspoon
Cumin seeds	1 Teaspoon
Garam Masala Powder	1/2 Teaspoon
Kasuri Methi	1 teaspoon
Coriander leaves	4-5 stalks (finely chopped for garnish)
Salt	1 Teaspoon (or as needed)
Sugar	1 pinch
Oil	2 Tablespoon

Lets start with cutting the veggies. You may cut them into big chunks or slice them as shown. I’ve sliced them like this as I usually like to roll the leftovers in a roti and take it for lunch. Its just a personal preference! I’ve sliced the outer skin of tomato and reserved the juicy portion to add to the masala.

Heat oil in a kadai, splutter the cumin seeds then add the dry red chilies and let them fry for few seconds.

Now add the green chilies, sliced onion, bell pepper and tomato along with ginger. Fry them over high flame for couple of minutes.

Add in the reserved tomato pulp, red chili paste, turmeric powder, ground coriander powder, garam masala powde, kasuri methi, sugar and salt. (add in few drops of vinegar just to give tangy flavor, this is purely optional)

Now add the paneer and fry until the masala coats all over. Give a quick stir fry over high heat for few minutes.

Garnish with chopped coriander and switch off. Serve hot with roti or pulao.

Notes:

Yields about 3 cups of cooked dish, serve 4 adults.

Substitute for Red Chili paste – Plain red chili powder (1/2 regular plain chili powder + 1/2 Kashiri Chili powder) This gives good color to the dish.

Freshly ground coriander gives good flavor, if not add regular coriander powder.

Vinegar is to give a tangy taste and also gives the restaurant touch. This is purely optional.

I’ve used some tomato pulp to make it slightly saucy.