Kadai Paneer - Indian Style
Summary
- A rich and flavorful Kadai Paneer recipe, featuring a homemade Kadai masala, sautéed onions, capsicum, and paneer, all simmered in a vibrant tomato-onion gravy. Garnished with fresh cream and coriander, this dish is perfect for a satisfying meal.
All Ingredients - For Kadai Masala
- Coriander Seeds 2 tsp
- Jeera (Cumin Seeds) 1 tsp
- Black Pepper Seeds 10 pcs
- Red Chilli (Whole) 2
- Salt 1/8 tsp
- Oil 4 drops
All Ingredients - For Gravy
- Oil 3 serving spoons
- Jeera (Cumin Seeds) 1/2 tsp
- Onion 2 (chopped)
- Green Chilli 1 (chopped)
- Ginger 1 small piece (chopped)
- Garam Masala 1 tsp
- Dhaniya Powder (Coriander Powder) 1 tsp
- Haldi Powder (Turmeric Powder) 1/4 tsp
- Kashmiri Red Chilli Powder 1 tsp
- Tomato 2 (pureed)
- Salt according to taste
All Ingredients - Main Ingredients
- Ghee 1 tsp
- Capsicum 1 (sliced)
- Onion 1 (sliced)
- Paneer 400 gm (sliced)
- Kashmiri Red Chilli Powder 1/2 tsp
- Fresh Milk Cream 1 tbsp
- Coriander chopped (for garnish)
Tools You'll Need
- Kadai
- Wok
- Pan
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare Kadai Masala
Heat a kadai (wok) and add 2 teaspoons of coriander seeds, 1 teaspoon of jeera, 10 black pepper seeds, and 2 whole red chilies. Stir and roast them for a few minutes. Add 4 drops of oil and 1/8 teaspoon of salt, then continue roasting until fragrant. Let the spices cool down completely, then grind them coarsely in a mixer.
Step 2: Prepare Gravy Base
In a separate kadai, heat 3 serving spoons of oil. Add 1/2 teaspoon of jeera and let it crackle. Then add 2 chopped onions, 1 chopped green chili, and a small piece of chopped ginger. until the onions turn translucent.
Step 3: Add Dry Spices to Gravy
Once the onions are lightly browned, add 1 teaspoon of garam masala, 1 teaspoon of Kashmiri red chili powder, 1/4 teaspoon of haldi powder, and 1 teaspoon of dhaniya powder. Mix well and cook for until the spices are fragrant.
Step 4: Add Tomato Puree and Cook Gravy
Add the puree of 2 tomatoes to the spiced onion mixture. Add salt according to taste. Cook the gravy on medium heat, stirring occasionally, until the oil separates from the mixture, which should take about .
Step 5: Shallow Fry Paneer and Vegetables
In another pan, heat 1 teaspoon of ghee. Add 1 sliced capsicum and 1 sliced onion. for until they are slightly tender but still retain a crunch. Add 400g of sliced paneer to the pan. Sprinkle 1/2 teaspoon of Kashmiri red chili powder over the paneer and vegetables. Gently mix and shallow fry for until the paneer is lightly golden.
Step 6: Combine and Finish Kadai Paneer
Add the prepared Kadai masala (from step 1) to the shallow-fried paneer and vegetables. Mix gently. Then, pour the cooked gravy (from step 4) into the pan with the paneer and vegetables. Stir very gently to combine all ingredients without breaking the paneer. Cook for another on low heat. Finally, add 1 tablespoon of fresh milk cream and mix well. Garnish with chopped coriander.
Pro Tips
• Stir the paneer and vegetables gently after adding the gravy to prevent the paneer from breaking.
• Grind the Kadai masala coarsely for best texture and flavor.
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