Kadai Paneer, is a paneer tossed in red gravy and cooked in Indian spices.

For the Basic gravy
Ingredients
1 tbsp coriander (dhania) seeds
10 whole dry red kashmiri chillies
2 1/2 tbsp oil
2 tbsp finely chopped garlic (lehsun)
1 tbsp finely chopped green chillies
2 1/2 cups finely chopped tomatoes
1/4cup tomato puree
1 tsp dried fenugreek leaves (kasuri methi)
1 tsp garam masala
salt to taste


1. Combine the red chillies and coriander seeds and dry roast on a hot tava (griddle), for 30 seconds.
2. Remove and keep aside to cool.
3. Blend in a mixer to a fine powder. Keep aside.
4. Heat the oil in a kadhai, add the garlic and sauté on a medium flame for a few seconds.
5. Add the prepared powder and sauté on a medium flame for a few seconds.
6. Add the green chillies and sauté on a medium flame for another 30 seconds.
7. Add the tomatoes, mix well and cook on a medium flame for 10 to 12 minutes or till the oil separates, while stirring occasionally.
8. Mash it a little using a potato masher.
9. Add the tomato puree, dried fenugreek leaves, garam masala, salt and approx 2 tbsp water, mix well and cook on a medium flame for 1 to 2 minutes. Use as required

For the Kadai Paneer
1 1/2 cups paneer (cottage cheese)
cut into 37 mm. (1 1/2') cubes
oil for deep-frying
1 tbsp.