Learn how to make Restaurant Style Delicious 'कढ़ाई पनीर - Kadai Paneer' or 'Kadhai Paneer' with our chef Seema Gadh.

Kadai Paneer or Kadhai Paneer is a preparation of paneer, indigenous to the Indian subcontinent, consisting of a thick gravy of cream, tomatoes and Indian spices. Originating with the creamy delicacies of Mughlai cuisine, this dish is prepared by emulsifying tomatoes, onions, ground cashews, clarified butter and cream into a curry, with the addition of paneer cubes and a variety of spices.

Ingredients for Marinade:
(Serves 4)
- 400 gms Paneer
- 1/2 tsp Salt
- 1/2 tsp Red Chilli Powder
- 1/4 tsp Turmeric Powder
- 1/2 Lemon Juice

Ingredients for Gravy:
- 3 tbsp Coriander Seeds & 3 Red Chillies
- Oil
- 1 tsp Cumin Seeds
- 2 tbsp Ginger(chopped)
- 2 tbsp Garlic(chopped)
- 2 Green Chillies
- Bay Leaf
- Cinnamon Stick
- 10-15 Peppercorns
- 2 tbsp Cashews
- 5 Green Cardamoms & 2 Black Cardamom
- 1 Onion(sliced)
- 3 Tomatoes(sliced)
- Water

Ingredients for Kadai Paneer:
- Oil
- 1 Onion(diced)
- 1 Capsicum(diced
- 1/2 tsp Red Chilli Paste
- 1/4 tsp Turmeric Powder
- 1 tsp Cumin Seed Powder
- Salt to Taste
- Grinded Coriander Seeds & Red Chillie Masala
- 1/2 cup Cream
- Fried Onion & Capsicum
- Shallow-fried Paneer
- Water
- 1/2 tsp Garam Masala
- Dried fenugreek leaves
- Coriander Leaves

Method:
1. Take paneer and add salt, red chilli powder, turmeric powder, lemon juice over it
2. Toss paneer and keep it aside for 1/2 hour to marinate
3. Now, take coriander seeds and red chillies and dry roast it over a low flame till the coriander seeds turn golden brown
4. Turn off the flame and remove the coriander seeds and red chillies in a plate
5. Now, in the same pan heat oil and add marinated paneer to it
6. Shallow-fry them over a low flame and take it out in a plate
7. In the same pan add cumin seeds, chopped ginger, chopped garlic, green chillies, bay leaf, cinnamon stick, peppercorns, cashews, green cardamoms, black cardamom, sliced onion, sliced tomatoes and let it cook on a low flame for around 5-7 minutes, till the tomatoes become soft
8. Now, grind the roasted coriander seeds and red chillies and keep it aside
9. Add water to the pan; saute it, and once they are cooked, keep it aside to cool down, and then grind it with the help of some water
10. Now, strain these masalas paste and keep it aside
11. In the same pan, again add oil, followed by some diced onion, diced capsicum and toss it over a high flame
12. Take it out in a plate; now in a new wok add oil and heat it
13. Once the oil is heated, turn the flame to low and add red chilli paste, turmeric powder, cumin seed powder and saute it
13. Now add the masala paste which was kept aside, to the wok, followed by some salt, ground coriander seeds & red chillie masala, and let it cook for around 4-5 minutes
14. Turn the flame to low and add cream, fried onion & capsicum, Shallow-fried paneer, water to the wok and let it cook for around 2 minutes
15. Now, add garam masa