For Kadai Masala
- 3-4 tsp Coriander Seeds
- 5-6 Dry Red Chilies
For Kadai Paneer
- 2 medium Tomato
- 1 medium Onion
- 1 small Capsicum
- 1 Green Chili
- 150 gms Paneer
- 1 1/2 tbsp Butter
- 1 tbsp Tomato Puree
- 4 tsp fresh Cream
- 1 tsp Red Chili Powder
- 3 tsp Kadai Masala
- 3 tsp Ginger-Garlic Paste
- 1 tsp Cumin Seeds
- 1 tsp Garam Masala
- 1 tsp Kasuri Methi
- Salt to taste
First off for the kadai masala, take the coriander seeds, dry red chilies and toast them on a hot skillet, till they release their fragrance.
Let them cool down and transfer to a grinder. Pulse them to a smooth powder. And reserve
Julienne the capsicum into this slices and dice up the veggies finely.
Heat up a pan on a medium flame, pour in half of the butter and sprinkle over it cumin seeds, let them crackle.
Add in the onions and saute for a couple of minutes
Add in the ginger-garlic paste and saute.
Add in the green chili and saute.
Add in the kadai masala and red chili powder and mix well for 30 sec or so, be careful as to not burn the masalas.
Add in the chopped tomatoes, and saute till all the water has evaporated from them and you see oil on the pan.
Add in the tomato puree and saute for 3-4 minutes. Meanwhile as the tomato base is reducing down, take the rest of the butter in a separate pan and lightly fry the paneer.Till the pieces get a little bit of color.
In the tomato base add in the desired amount of water, mix well and let it come to a boil.Add in the garam masala and kasuri methi, mix well.Add in the capsicum, mix.Add in the paneer pieces including the butter they were fried in. Cook for 4-5 minutes.
To finish off drizzle in some fresh cream to offset the tanginess of the tomatoes. And garnish it with some coriander leaves.