To saute and grind ( Onion – Tomato paste) :
For Kadai masala:
Initial preparation  : 
  1. Cube paneer and add all the paneer cubes to hot water.Let it remain until ready to use. This gives paneer a soft melt-in-mouth texture.
  2. Dice onion and capsicum .
  3. Microwave or cook peas for about 2 whistles.
To make onion – tomato paste : 
  1. Add a tsp of oil and add the ingredients under ‘to saute and grind’ and saute till tomatoes turns little mushy.
  2. Cool down and grind it a fine paste.
To make Kadai Masala:
  1. Dry roast coriander seeds,red chillies,cinnamon ,cloves and elaichi until they turn slightly brown and starts releasing the aroma.
  2. Cool them and grind it in mixer to a coarse powder .
Now Time to assemble everything and prepare the yummy kadai masala gravy : 
  1. Heat butter in a kadai . Add cumin seeds and bay leaf. Let cumin seeds splutter.Add onion and saute till slightly browned.
  2. Next add the tomato paste and saute well for about 4-5 mins or till raw smell goes and color changes.
  3. Meanwhile , as the tomato onion paste is getting cooked , take another pan add little oil,toast capsicum and onion for 2mins,Set aside.Retain crunchiness .
  4. Once the raw smell of the tomato – onion paste goes and they start leaving oil , add haldi , kasoori methi , kadai masala , garam masala ,salt and sugar .Saute for 2 mins .
  5. Add cooked peas ,sauted capsicum and onion
  6. Add very little water and cook on low flame for 2- 3 mins. . Let the peas and veggies take in flavors .
  7. When the gravy starts giving a nice aroma, and the consistency is semi thick ,add in the diced paneer cubes (drain them out of the hot water before adding) and mix well. Cover and cook for 2-3 minutes so that paneer takes in flavor .
  8. Finally add in fresh cream , give a quick mix , Boil once , add chopped coriander leaves and switch off .
  9. Yummy kadai paneer is ready to serve . Serve with phuka / chapathi / naan / kulch / pulao etc .
Recipe Notes
  1. The authentic recipe uses paneer cubes directly. However, you can tawa fry them in oil or ghee until light brown for variation in taste.
  2. Maintain the crunchiness of diced capsicum and onion .
  3. The same recipe can be adapted to make kadai vegetables or other kadai recipes .


You may also like: