Kadhai Paneer

My favorite vegetarian dish to order at Indian Restaurants is anything that has paneer in it. I really don't know the difference between paneer Butter Masala and Kadai Paneer. Is it just the amount of Butter and Cream in the dish? :)

I have tried both dishes at several restaurants and for the most part, that's about all the difference I have noticed. I served it with my homemade easy naan recipe and it's pairs perfectly with this dish.

Most store bought paneer is hard, but I tried the Haldiram's Taaza Taaza Fresh Paneer and it's delicious and soft. I am in love and I really don't think I need to make the Homemade version as long as I have access to it.

Ingredients:
Paneer - 15 to 20 pieces, Cubed
Tomato Puree - 1 1/2 Cups.
Onion - 1 (I used a big handful of Fried Onions I had)
Butter - 2 Tbsp
Oil - 1 Tbsp
Fennel Seeds - 1 Tsp
Red Chili Powder - 1 Tbsp
Ginger Garlic Paste - 1/2 Tbsp
Cumin Powder - 1 Tsp
Salt - To Taste
Garam Masala - 1/2 Tbsp
Dried Fenugreek Leaves -  1 big pinch
Cream/Half and Half - 1/4 Cup
Cashew Powder/Paste - 1 Tbsp

If you are using fresh onion, slice and fry in a pan with 1 Tbsp oil until darker brown and a little crispy.
In a pan, add the oil and season with Fennel Seeds. Add the Tomato Puree and cook till it starts to get thick. Add the fried Onions, Ginger Garlic paste, all the dry powders and cook until the raw smell disappears. Add some water and cook till the gravy is thick.

Add the Paneer cubes. I used soft paneer, so I just added them as is. If the Paneer is hard and rubbery, soak in warm water for a few minutes, drain and add to the gravy.

Add the cream or half and half, the cashew paste/powder and cook for a couple more minutes.

Top with chopped cilantro and serve with Naan, Roti or Rice.