Name: Kadhai Paneer
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 People
Cuisine: Indian
Ingredients: 1 tsp Cumin; 1 tsp Coriander seeds; 1 tsp Fennel Seeds; 1 tsp Peppercorns; 2-3 whole, dried Red Chilli; 1 tbsp Mustard Oil; 1 tsp Ghee; 1 Bay leaf; 1 small piece Cinnamon stick; 0.5 tsp Cumin; a pinch Asafoetida (Hing); 2 small, chopped Onion; 1 inch, chopped Ginger; 4-5 cloves, chopped Garlic; 1, chopped Green Chilli; 0.5 tsp Turmeric; 0.5 tsp Garam Masala; 1 tbsp Coriander powder; 0.5 tsp Red Chilli powder; 2 tomatoes, pureed and strained Tomato paste; 0.5 tsp Salt; 200 gms, diced Paneer; 0.5 each, diced Bell peppers (red, yellow, green); 0.5, diced Onion; 1 tbsp Mustard Oil (for air frying); 0.25 tsp Salt (for air frying); 0.5 tsp Red Chilli (Kashmiri, for air frying); 1 tsp Kasuri Methi; 1 tbsp Fresh Malai; 1 inch Ginger (julienned, for garnish)

Ready in

45 mins

Cuisine

Indian · North Indian

Prep Time

20 min

Cook Time

25 min

Serving

4 People

Calories / Serving

~225 kcal

Recipe by FOOD FOR FOODIES on YouTube

Recipe Summary

A restaurant-style Kadhai Paneer recipe, featuring paneer and bell peppers air-fried and then cooked in a rich, flavorful tomato-onion gravy with freshly ground Kadhai masala. This dish is perfect for a delicious winter dinner.

Adjust servings

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All Ingredients - For Kadhai Masala

Cumin 1 tsp
Coriander seeds 1 tsp
Fennel Seeds 1 tsp
Peppercorns 1 tsp
Red Chilli 2-3 whole, dried

All Ingredients - Main Ingredients

Mustard Oil 1 tbsp
Ghee 1 tsp
Bay leaf 1
Cinnamon stick 1 small piece
Cumin 0.5 tsp
Asafoetida (Hing) a pinch
Onion 2 small, chopped
Ginger 1 inch, chopped
Garlic 4-5 cloves, chopped
Green Chilli 1, chopped
Turmeric 0.5 tsp
Garam Masala 0.5 tsp
Coriander powder 1 tbsp
Red Chilli powder 0.5 tsp
Tomato paste 2 tomatoes, pureed and strained
Salt 0.5 tsp
Paneer 200 gms, diced
Bell peppers (red, yellow, green) 0.5 each, diced
Onion 0.5, diced
Mustard Oil (for air frying) 1 tbsp
Salt (for air frying) 0.25 tsp
Red Chilli (Kashmiri, for air frying) 0.5 tsp
Kasuri Methi 1 tsp
Fresh Malai 1 tbsp
Ginger (julienned, for garnish) 1 inch
Coriander leaves (chopped, for garnish) 2 tbsp

Tools You'll Need

Kadai
Pan
Air fryer
Parchment paper

⚠ Contains Allergens

dairy

Step-by-Step Instructions

Step 1: Prepare Kadhai Masala

In a dry pan, roast cumin, coriander seeds, fennel seeds, peppercorns, and red chilies for until fragrant. Let it cool down, then grind into a coarse powder. Store in an airtight container.

Step 2: Prepare Gravy Base

Heat 1 tbsp mustard oil and 1 tsp ghee in a Kadhai. Once hot, add bay leaf, cinnamon stick, 0.5 tsp cumin, and a pinch of asafoetida. Let cumin splutter.

Step 3: Sauté Onions and Aromatics

Add 2 small chopped onions to the Kadhai and sauté until translucent. Then add chopped ginger, garlic, and green chili. Sauté for until fragrant.

Step 4: Add Dry Spices

Add 0.5 tsp turmeric, 0.5 tsp garam masala, 1 tbsp coriander powder, and 0.5 tsp red chili powder. Sauté for on low heat.

Step 5: Add Tomato Puree

Pour strained tomato puree into the Kadhai. Add 0.5 tsp salt. Mix well and cook covered on low heat for until oil separates.

Step 6: Air Fry Paneer and Veggies

In an air fryer basket lined with parchment paper, add diced paneer, red, yellow, and green bell peppers, and diced onion. Drizzle with 1 tbsp mustard oil, sprinkle 0.25 tsp salt and 0.5 tsp Kashmiri red chili powder. Mix well. Air fry at 200°C (approximately 390°F) for .

Step 7: Finish Gravy

Add 1 tsp Kasuri Methi and the prepared Kadhai masala to the cooked gravy. Mix well.

Step 8: Combine and Garnish

Add the air-fried paneer and veggies to the gravy. Mix gently. Add 1 tbsp fresh malai and ginger juliennes. Mix well. Add a little water if needed to adjust consistency. Garnish with fresh coriander leaves.

Pro Tips

• Make Kadhai masala in advance and store in an airtight container.

• Use fresh malai for a richer taste in the gravy.

• Adjust salt and spices according to your preference.

• Air frying the paneer and vegetables makes the dish healthier and adds a nice texture.

Recipe Variations

• Add butter for extra richness in the gravy.

• You can use raw tomatoes for puree instead of boiled ones, just ensure to cook the puree well to remove raw taste.

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