I saw this recipe at Tarla Dala’s website. I have been eyeing this recipe for a while but only today I got the perfect opportunity to make this. This restaurant style gravy is very rich, spicy and creamy with super soft paneer cubes. Serve it along with any flat bread and it is sure to tickle your taste bud. I love paneer recipes and have been trying out various dishes featuring paneer since the start of my blog. After 2 years only now my daughter has started relishing it. Tarla dalal’s recipe uses cream but as I didn’t have stock, I ground cashew and milk to make a thick paste and added it to the gravy. This gave a nice richness to the kadai paneer. This is a very simple tomato based recipe which can be prepared in less than 30 minutes. So prepare, serve and enjoy..
Recipe Source: Tarla Dalal
Coriander seeds-1 tbs
Oil-2+ 2 Tbs
Cumin Seeds-1 tsp
Cumin Powder-1/2 tsp
Coriander Powder- 1/2 tsp
Turmeric Powder-1/4 tsp
Kasuri Methi-2-3 tbs
Cashew Nuts-1/4 cup
1. In a non stick pan take 2 tbs of oil.
2. Cut paneer into 1/2″ cubes.
3. Arrange the cubes on the pan and roast until the sides are golden.
4. Remove from pan and transfer to a cup of water. This keeps the paneer soft.
5. Dry roast coriander seeds and red chilly for a minute.
6. Grind to a fine powder and keep it aside.
7. Grind 4 tomatoes to a fine puree and keep it aside.
8. In the pan used to fry paneer add the remaining oil.
9. Add cumin and when it crackles add chopped garlic and green chilly.
10. Saute for a minute.
11. Add the coriander powder and saute until aromatic.
12. Add onions and saute until golden.
13. Add tomatoes and saute for a minute.
14. Now add the tomato puree, coriander powder, cumin powder, turmeric powder and salt.
15. Cover and cook until it leaves oil.
16. Grind cashew with milk.
17. Add this paste along with kasuri methi to the gravy.
18. Add the paneer pieces and enough water to bring gravy to the required consistency.
19. Let it boil for 2 minutes.
20. Serve it hot along with rotis or chapathis or naan.