Kadai Paneer


  1. 5 Dry red chilies
  2. 3 tbsp Coriander Seeds
  3. 1 Cinnamon Stick
  4. 2-3 Cloves
  5. 2 Black Cardamoms
  6. 5-6 Black Peppercorns
  7. 1 Onion (Finely Chopped)
  8. 2 Green Chillis (Slit in Half)
  9. 2 tsp Garlic Paste
  10. 1/4 cup Tomato Puree
  11. 1/2 cup Tomato
  12. 1 tsp Garam masala
  13. Salt
  14. 1 tsp Red Chili powder
  15. 1/2 cup Green Bell Pepper (Cubed)
  16. 250 g Paneer
  17. 1 tbsp Lemon Juice


  1. Dry roast coriander seeds and 2-3 dry red chilies till slightly browned and a nice aroma starts to come.

  2. Grind to make a slightly coarse powder

  3. Heat oil in a pan

  4. When the oil is hot, add the remaining dry red chilies, cloves, black cardamom, black peppercorns and cinnamon stick.

  5. Fry for 20 seconds.

  6. Add onion and fry till translucent

  7. Add green chilies and ginger garlic paste

  8. Fry till onion turns golden brown

  9. Add tomato puree and tomato and fry for 2-3 minutes

  10. Add the ground masala powder, salt, Kashmiri red chilli powder and garam masala powder

  11. Now add half cup water and cook for 2-3 minutes.

  12. Add capsicum and paneer and cook for 2-3 minutes. Add some more water if the gravy is too thick.

  13. Cook until oil starts to separate from the sides.

  14. Add ghee and lemon juice and mix well.

  15. For smoky flavour, heat a piece of coal for 5-6 minutes on flame till it is red hot.

  16. Keep a piece of aluminium foil over the curry and keep the piece of coal over it.

  17. Pour 1 tbsp ghee on the hot coal and immediately close the lid for 15-20 minutes.

  18. Reheat before serving.

  19. Serve hot with phulke, naan or laccha paratha.

Source: Read Full Article