Mom's Kadai Paneer

Full of spice, packed with vegetables, and sprinkled with cashews and raisins, this kadai paneer is delicious. I loved having it with a malbar paratha (which used to be my go-to order on Friday nights as a kid). I haven't had it much since the good old days, but what better way to bring it back than with a delicious serving of kadai paneer.

Kadai Masala

• 3 T coriander seeds

• 2 dried red chilies

• 1 t fennel seeds

• 6 cloves

Kadai Paneer Ingredients

Makes 5 servings

• 1 T butter, unsalted

• 1 T oil

• 3/4 medium red onion, finely chopped

• 2 green chili, sliced

• 2 t ginger garlic paste

• 2-3 medium tomatoes, finely chopped

• 2 T tomato paste (optional)

• 1/4 t garam masala

• 1/2 t kashmiri red chili powder

• 1 inch ginger, julienned, divided

• 1 cup water

• 3 T heavy cream (sub 2 T half-half)

• 1 t salt or to taste

• 2 t sugar

• 2 large green bell pepper (capsicum) cut into 1-inch pieces

• 1 pound paneer, cubed

• 1 t kasuri methi (dried fenugreek leaves)

• Cilantro to garnish

• 1/4 c cashew

• 1/4 c raisins

Directions

1. KADAI MASALA. To a small kadai or pan, dry roast the spices for kadai masala for 3 to 4 minutes on medium heat until fragrant. Add more red chilies for a spicier masala.

2. Remove kadai from heat and transfer the roasted spices to a spice grinder.

3. Let it cool down a bit and then grind to a fine powder. Set aside. You can also make this kadai masala in advance and store it.

4. KADAI PANEER. In a large kadai or any other pan, now melt butter with oil on medium heat.

5. Add the chopped onion and saute for 3 minutes until softened. Then add the sliced green chili and ginger garlic paste and saute for another 1 to 2 minutes.

6. Then add the chopped tomatoes and tomato paste. Mix and cook for around 6 minutes until tomatoes are really soft.

7. Add half of the ginger julienne. Stir the spices and cook for 30 seconds.

8. Then add 1/2 cup water and Add in bell peppers (capsicum) and mix.

9. Cook for 5 mins.

10. Then add 3 to 4 teaspoons of the kadai masala that you prepared earlier (or add the whole thing if you like it spicy). Also add the garam masala, kashmiri red chili powder.

11. Then add 1/2 cup water and stir.

12. Add cream, salt and sugar and mix. Cook for one minute.

13. Add in the paneer and mix. Cover the pan or kadai with a lid and cook for 5 to 6 minutes on medium heat until bell peppers are slightly softened.

14. Crush kasuri methi, Fired Cashew, raisins and add to the pan.

15. Garnish with cilantro. Serve kadai paneer with naan or malbara paratha.