Kadai is a utensil like a Chinese Wok, but has more depth than the Wok. Recipe like Kadai Vegetable, Kadai Mushroom etc are prepared using Kadai and so the name starts with Kadai. Kadai Paneer is another tasty preparation using a Kadai. If you do not have a kadai readily available, you can use a normal pan as well.
For Kadai Masala Powder
Coriander (Dhania) Seeds – 2 tsp
Fennel Seed (Saunf) – ¾ tsp
Cumin Seed (Jeera) – ½ tsp
Black Pepper – ¼ tsp
For Making Onion and Tomato Paste
Oil – 1 tsp
Onion – 2 (chopped)
Tomato – 1 (chopped
Paneer – 200 Gms (cut into cubes)
Oil – 1 tbsp
Butter – 1 tbsp
Cumin Seed (Jeera) – ¾ tsp
Red Chilli – 2
Ginger Garlic Paste – 1 tsp
Onion Petals (cut into squares) – from 1 Onion
Capsicum (Bell Pepper) – ½ cup (cut into pieces)
Chilli Powder – 1 tsp
Turmeric (Haldi) Powder – ¼ tsp
Tomato – 1 (Deseeded and cut into cubes)
Kasoori Methi (Dry Fenugreek Leaves) – 1 tsp (crushed)
Garam Masala – ¼ tsp
Cilantro (Dhania Leaves) – 1 tbsp
Salt to taste
Dry roast all the ingredients in the “For Kadai Masala Powder” column in medium flame together till the aroma releases. Allow it to cool and then grind to a semi fine powder.
Heat a tsp of Oil. Add Onion and sauté it till it becomes translucent.
Add Tomato. Cook it till it becomes soft. Allow it to cool and then grind the Onion and Tomato mix to a fine paste.
Heat the Oil and Butter. Add Jeera and Red Chilli. When Jeera starts crackling, add the Ginger Garlic Paste. Stir it.
Add the cut Onion Petals and Capsicum. Sauté them for a couple of minutes.
Add Chilli Powder, Haldi Powder and Salt. Cook for 2 to 3 minutes.
Add the Onion and Tomato paste. Mix and cook for a couple of minutes.
Add the ground Kadai Masala Powder. Mix well. Add one cup of water. Cover and simmer for 2 minutes.
Add the Paneer Cubes, Kasoori Methi and Garam Masala. Mix it. Adjust Salt if necessary. Add water to make the mix to the required consistency.
Add cilantro and mix gently.
- Gravy thickness can be adjusted by adjusting the quantity of water. Make the gravy rich by adding a 1 tbsp of fresh Cream.
- Make the recipe in a Kadai to make it more authentic.