Ingredients for Kadai Chili Paneer:
1. Paneer: 1/2 kg
2. Capsicum: 4
3. Tomatoes: 2
4. Green chilies: 2
5. Ginger: about a one-inch piece
6. Melon seeds: 2 teaspoons
7. Cashews: 8 to 10
8. Coriander seeds: 1 teaspoon
9. Cumin seeds: 1/2 teaspoon
10. Mace: a small piece
11. Green cardamom: 4
12. Cinnamon: 1 small piece
13. Black cardamom: 1
14. Dried red chilies: 2
15. Black pepper: 10 to 12
16. Butter: a small piece
17. Kashmiri red chili powder: 1 teaspoon
18. Turmeric powder: 1/2 teaspoon
19. Kasuri methi: 1 teaspoon
20. Mustard oil
21. Salt to taste
How to make Kadai Chili Paneer:
To make Kadai Chili Paneer, first add tomatoes, ginger, green chilies, cashews, melon seeds, and two or three pieces of paneer and grind them all finely in a mixer.
Now, to make the kadai masala, heat a pan and roast coriander seeds, cumin seeds, black pepper, dried red chilies, green cardamom, black cardamom, a piece of cinnamon, and mace over low heat. Let them cool and grind these spices coarsely.
Heat the pan again on the stove. Cut the paneer into squares and fry them until lightly golden. Add the capsicum and a teaspoon of the kadai masala and fry for two more minutes.
Now transfer the roasted capsicum and paneer to a plate. Heat oil in a pan. Once the oil is hot, add butter and the ground tomato and ginger.
Keep the flame low, then add turmeric powder, Kashmiri red chili powder, kasuri methi, and a teaspoon of sugar, and fry the spices thoroughly over low heat. Once the spices are well-cooked, add a glass of water and salt to taste.
Now let the gravy simmer for five minutes, then add the roasted paneer, capsicum, and kadai masala. Cook for five more minutes, then turn off the heat. A very simple and unique, very spicy kadai chili paneer is ready. Serve it with roti, puri, paratha, or
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