Kadhai Paneer

Kadhai Paneer is a delicious gravy recipe made with paneer, onions, capsicum and tomato gravy with dry roasted spices. It is a popular North Indian dish served in most restaurants and dhabas. Kadhai Paneer can be savoured with roti/chapati, plain paratha, naan or with steam rice or Jeera rice. Kadhai paneer can me made in a dry/semi-dry version or in a gravy version . The recipe given here is the gravy version of Kadhai Paneer.So let’s have  a look at the recipe of Kadhai Paneer!!!

Kadhai Paneer Recipe:

Course: Main course/Gravy/Curry

Cuisine: North Indian

Servings: 4

Ingredients:

For Kadhai Masala:

  • 2  Bay Leaves (tej patta)
  • 2  pieces of Whole red Chilies (lal mirch)
  • 2 black cardamom (badi ellaichi)
  • 1 cinnamon stick (dalchini)
  • 2-3 green cardamom (hari ellaichi)
  • 4-5 cloves (laung)
  • 2-4 black pepper corn (kali mirch)
  • 1 tbsp coriander seeds (dhaniya ke beej)

For Gravy:

  • 1 cup cottage cheese cut in cubes ( paneer)
  • 1 medium diced capsicum
  • 1 medium diced onion
  • 1/2 tsp Cumin seeds (Jeera)
  • 1 tsp ginger paste
  • 2 cups fresh tomato puree
  • Salt to taste
  • 1 tsp red kashmiri chilli powder (kashmiri lal mirch)
  • ½ tsp turmeric powder (haldi)
  • 1 tsp Kadhai masala
  • 1 tsp Kasturi methi  (dried fenugreek leaves)
  • 2 tsp fresh cream
  • 3 tsp Oil
  • Coriander leaves and Ginger Julienne for garnishing

Cooking Instructions :

In a pan add 1 tsp oil and stir fry capsicum cubes and onion cubes separately for 1 minute each, and then fry the paneer cubes in the pan till light golden brown from both sides. Keep all these aside.

For kadhai masala dry roast all the whole spices listed above in kadhai masala ingredient list. Once the spices relase its aroma, keep it aside and let it cool. Blend all these spices in a mixer to make dry Kadhai masala powder.

For the gravy add 2 tsp oil in a pan, once the oil is hot add cumin seeds, when cumin seeds splutter add ginger paste and stir it, then add tomato puree and let it cook for 2 minutes till the oil starts to  separate from the tomato gravy.

To this gravy now add salt as per taste, red kashmiri chilli powder which gives the gravy the beautiful colour, turmeric powder and the dry Kadhai masala.

Sprinkle Kasturi methi and add fresh cream. Let the gravy cook for another minute and then add the stir fried capsicum, onion and paneer cubes. Let it cook till the garvy and the veggies are well blended. Remove from the flame and garnish with coriander leaves and ginger Julienne’s.

Kadhai paneer gravy is ready to be served with any bread or rice of your choice.

kadhai paneer

Tips:

Kadhai masala can be stored for making any other kadhai recipes.

If u prefer less spicy gravy then you can adjust the kadhai masala as per your taste.

Paneer can also be used without frying.

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