Kadhai Paneer-it a borrowed one which we love!

We were in search of a good Kadai Paneer Recipe. On talking to my sister she said I didn't realize that you have not tried Chef Kunal Kapur's Kadai Paneer yet. Thank you, #Kunal Kapur

 WHAT TO USE

 For Dry Kadai Masala

Dry red chilli – 2no

Peppercorn – 2tbsp

Coriander seeds – 2tbsp

Cumin – 2tbsp

For Wet Masala

Oil – 2tbsp

Butter – 3tbsp

Bayleaf – 1no

Onion Chopped – 1 cup

Ginger chopped – 1tbsp

Garlic chopped – ¾ tbsp

Kashmiri chilli powder – 1tsp

Tomatoes chopped – 1cup

Turmeric – ½ tsp

Coriander powder – 2tsp

Salt – to taste

Tomato puree (fresh) – 1 cup

For paneer

 Oil – 1 tbsp

Onion diced – ½ cup

Tomato dices – 1/2 cup

Capsicum diced – 1cup

Paneer cubes – 2cups

Salt – to taste

HOW TO MAKE

Dry Kadai masala – 2tbsp

Dry methi powder – a generous pinch

Coriander chopped – 1 tbsp

For dry Kadai masala – To prepare the dry Kadai masala heat a pan and add all the spices. Dry roast on low heat for 2-3min. Remove to a plate to cool it a bit and then add them to the mortar pestle and grind them coarsely. Keep aside.

For wet masala – In a fresh Kadai heat oil and butter. Add bay leaf and chopped onions and cook them till they brown evenly. Add chopped ginger & garlic and cook for another 3mins.

Add in the tomatoes and stir, sprinkle turmeric, coriander powder and salt & cook for 2 min. Pour in the fresh tomato puree and cook on low heat till the masala thickens and oil oozes out from the sides.

For paneer – Meanwhile, heat a fresh pan add oil, add onion diced, capsicum and toss them for a minute on high heat. Add paneer and tomatoes, salt ad dry Kadai masala. Give a quick toss and add them to the wet masala. Heat them together with a dash of water. Sprinkle dry methi powder and chopped coriander.