Paneer kaju kadai is one of the most easy and simplest recipe made from paneer. It gets its name ‘kadai paneer ‘ as it is made in a kadai/kadhai.To make kadai paneer, you will need paneer and the usual Indian herbs and spices,a lot of tomatoes. for the base i have added onions paste, tomatoes puree  and freshly roasted and powdered coriander seeds and kashmiri red chilies. both these spices impart a lot of flavor in the dish,with kaju paste and coconut milk which makes a thick and delicious gravy.

Preparation time – 20 min

Cooking time – 10 – 15 min

Serves – 4

Ingredients – 

Panner/cottage cheese – 200 gm

Capsicum – 1 medium chopped into medium pieces

Raw onion paste – 1 cup

Tomato paste/tomato puree – 1 cup

Kaju/cashew nut paste – 1/2 cup (soaked in milk and ground into a fine paste)

Coconut milk – 1 cup

Coriander seed – 1 tbs

Red chilly – 5 to 6

Ginger garlic paste – 2 tsp

Fennel seeds – 1 tsp

Kasuri methi – 1 tsp

Garam masala – 1 tsp

Turmeric powder – 1 tsp

Coriander leaves – 1 bunch chopped for garnishing

Salt and sugar/honey to taste

Oil/ghee/butter to fry.

How to prepare paneer kaju kadai –

Take a pan dry fry coriander seed and red chillies to golden brown in colour

Make a dry powder of it and keep aside

Add oil/ghee in a pan fry paneer  to golden brown and put it in water as it remains soft when prepared,keep it aside

Add 1 tsp of oil/ghee fry  chopped capsicum till the raw smell evaporates ,remove from the pan and keep aside.

In the same kadai add 2 tbs of oil/ghee  when it becomes hot add fennel seeds when it starts to splutter add ginger garlic paste,fry till the raw smell goes then add onion paste fry till it turns to light brown in colour in a medium flame

Add tomato paste ,fry  till the oil separates from it

Add prepared powder into it,fry for a while

Add garam masala powder and kasuri methi

Add coconut milk and kaju paste together

Add salt and honey/sugar to taste,bring the curry to boil for 2 min

Add fried paneer and capsicum

Cook for 2 to 3 mins in a medium flame and turn off the flame. Add chopped coriander leaves.Transfer the dish to a serving dish and enjoy with roti/naan