Updated: Mar 31
I don't have to explain about this dish or try to convince anyone about how delicious it is. Some of my favorite memories of eating delicious food involves making and eating kadai paneer. Of all those sweet memories, one which stands out is when I visited Hawaii last year for my 25th birthday. I came across an Indian restaurant located in Kailua-Kona in the Big Island. After a long day of driving to Mauna Kea, I was totally famished. Being curious of an Indian restaurant's presence in Hawaii and to purely judge its ability of providing me a delicious kadai paneer, I ordered it. I was already mentally prepared to dislike the dish. Man..Was I surprised and wrong?! My mind was completely blown by the spicy and tasty kadai paneer, the chef had prepared for me. I stopped at that restaurant every single night I was in Hawaii completely disregarding my opportunity to try some authentic Hawaiian food. I guess now you can understand my obsession and passion towards my homeland's cuisine.
Serving Size: 4 | Cuisine: Indian
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Paneer - 500 gm - cubed
Red onion - 1 large - 1/2 minced and 1/2 cubed
Tomato - 2 medium - minced
Bell peppers - 1 large - cubed
Yogurt - 1 tablespoon
Green chilies - 2 small - finely chopped
Dry red chili - 2 medium sized
Bay leaf - 1
Cardamom - 2 nos
Cloves - 2 nos
Cumin - 1/2 teaspoon
Kashmiri red chili powder - 1 teaspoon
Turmeric powder - 1 teaspoon
Coriander powder - 1 teaspoon
Garam masala - 1 teaspoon
Chaat masala - 1teaspoon
Ginger-garlic paste - 1 teaspoon
Kasuri methi or dried fenugreek leaves - 1/2 teaspoon
Cream - 1 teaspoon (optional)
Oil - 1 tablespoon
Butter - 2 tablespoon
Cilantro or coriander - 1 tablespoon
Salt as desired
Pre-heat the oven to 375 degree F. In a bowl, add the cubed paneer, cubed onions, cubed bell peppers, yogurt, pinch of chaat masala, 1/2 tsp Kashmiri red chili powder, 1/2 tsp turmeric powder, 1/2 tsp coriander powder and salt as desired.
Mix the above ingredients together and arrange it on a baking tray.
Grill it for 20 minutes. Keep it aside.
In a pan, add oil and butter and heat it for 30 seconds or until the butter melts.
Add the dry spices like cumin, bay leaf, dry red chili, cloves, cardamom and toast it for 30 seconds.
Add minced onions, green chili and ginger-garlic paste. Cook for couple of minutes until they turn golden brown before adding tomatoes.
Add 1/2 teaspoon of Kashmiri red chili powder, turmeric powder, coriander powder, chaat masala and a pinch of salt. Cook until the tomatoes have softened.
Add the grilled paneer, onions and bell peppers to the prepared gravy. Mix them well.
Add couple spoons of water and cook until the oil separates.
Sprinkle garam masala and dried fenugreek leaves on top of kadai paneer.
Garnish it with cream and cilantro.
Serve it with basmati rice or roti.