Kadai Paneer - North Indian Style
Main Ingredients
For Gravy
Other
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Lightly Fry Main Ingredients
Heat 2 tablespoons of oil in a kadai. Add the cube-cut onion and fry lightly until it becomes slightly translucent, about . Remove the fried onion to a plate. To the same kadai, add the cube-cut capsicum and fry lightly for about . Remove the fried capsicum to the same plate. Then, add the cube-cut tomato and fry for . Remove the fried tomato to the same plate. Finally, add the paneer cubes to the kadai and fry until they turn light golden brown, about . Remove the fried paneer to the same plate.
Prepare the Gravy Base
To the same kadai, add 1 tablespoon of oil. Add the finely chopped onion and fry until it turns golden brown, about . Add the ginger garlic paste and until its raw smell disappears, about . Now, add the finely chopped ginger and green chilies and for about . Add the finely chopped tomato and until it mashes well, about . Add a little salt to help the tomatoes cook faster.
Add Spices and Tomato Puree
Add turmeric powder and Kashmiri chili powder to the gravy base. Mix well and fry for about until the raw smell of the spices disappears. Now, add the tomato puree and until the oil separates from the mixture, indicating it's well cooked, about .
Combine and Simmer
Add 1 cup of water to the gravy and bring it to a boil. While it is boiling, add 1 tablespoon of the Kadai masala powder and mix well. Now, add the lightly fried cube-cut onion and capsicum. Then, add the lightly fried cube-cut tomato and paneer. Add the remaining 1 tablespoon of Kadai masala powder for an enhanced aroma. Finally, add chopped coriander leaves.
Final Cooking
Cover the kadai with a lid and let it cook on medium flame for to allow all the flavors to meld together. After , the Kadai Paneer is ready. Serve hot with roti, naan, or paratha.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 4 swaps
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Variations
Simple ways to adapt this recipe.
- If tomato puree is not available
You can increase the quantity of chopped tomatoes in the gravy base.
- Adjust the amount of green
Adjust the amount of green chilies and Kashmiri chili powder according to your preferred spice level.
Helpful Tips
Small details that can improve the final result.
Your Notes
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