how to make kadai paneer 1. in a grinder or mortar-pestle, take 1.5 tablespoons coriander seeds and 5 to 6 kashmiri red chilies. 2. grind to a semi fine powder. 3. in a kadai, heat 2 tablespoons oil. 4. add ⅓ to ½ cup finely chopped onions. 5. saute onions till they turn translucent. 6. then add 1 teaspoon ginger-garlic paste.
firstly, dry roast 2 tsp coriander seeds, 1 tsp cumin seeds, ½ tsp black peppers and 3 dried red chillis. fry till they turn aromatic. allow to cool and coarsely powder them in a mixer. keep aside. firstly, in a kadai, roast 3 clove garlic and 1 inch ginger with 2 tsp of oil. fry for a minute.
Now, add in the spices-red chilli powder, garam masala, coriander powder, salt and turmeric powder. Add the cubed capsicum and the baby onions and some water to make a smooth gravy. Cook for about 2 minutes. Now, add paneer and Kasuri methi into the pan and let it cook on a medium flame for another 4-5 minutes.
allow to cool and coarsely powder them in a mixer. keep aside. firstly, in a kadai, roast 3 clove garlic and 1 inch ginger with 2 tsp of oil. fry for a minute. next add chopped 1 sliced onions and fry till they turn golden brown. in addition, add 2 chopped tomatoes, 5 cashew and saute well. saute until the tomatoes turn soft and mushy.