Kadai Paneer gravy is a delectable spicy gravy and commonly ordered in most of the Indian restaurants as a side dish for all Indian breads. Paneer is cooked in gravy made of onions, tomatoes, cashews and traditional Indian spices. My family is fond of paneer recipes and I always love making variety of paneer recipes. We enjoyed the mild smoky flavor of this recipe having cooked in Kadai.
Yield / Serves
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Puree for the gravy : 1 tbsp oil
1 inch ginger
6 garlic pods
1 medium sized onion, diced
2 medium tomatoes, diced
12 whole cashews
Â½ tsp kashmiri chilli powder
Â½ tsp red chilli powder
Â½ tsp turmeric powder
Â¼ cup water
Masala : 2 or 3 spicy Red chillies, dried (like Guntur variety)
2 Â½ tsp coriander seeds
Â½ tsp whole pepper corns
1 tsp cumin seeds
Kadai paneer : 1 Â½ tbsp oil
1 small onion, cubed
1 green chili
1 small bay leaf
200 Gms paneer, cubed
1 small or Â½ capsicum, cubed
Salt as required
Â¾ tsp garam masala
Â½ to Â¾ cup water as required
Â¼ tsp finely crushed kasuri methi
Â½ tsp chopped coriander leaves
1/8 cup (2 tbsp) cream (Optional)
Puree for gravy : Heat oil in a kadai.
SautÃÂ© ginger and garlic.
Add onion and fry until they turn translucent.
Add tomato and cashews, fry for few minutes.
Add turmeric, kashmiri chili powder and red chili powder, sautÃÂ© until the raw smell wafts away.
Turn off the flame and allow it to cool.
Grind to a fine puree using 1/4 cup of water.
Masala : Dry roast the spices of the masala section in the following order (Coriander seeds, cumin seeds, pepper corn and dry chilies) until they turn aromatic. Take care not to char the spices.
Allow it to cool, and grind it coarsely.
Kadai Paneer : Heat oil in a kadai, add the bay leaf and green chili. SautÃÂ© for few seconds
Fry the cubed onions and capsicum and saute for few seconds on high flame. Do not fry for a long time as the crunchiness of the veggies needs to be retained.
Add the puree and boil for 1 Ã¢â¬â 2 minutes.
Add 1 ½ tbsp of prepared masala powder.
Add salt and water and allow it to cook for 3 minutes.
Add the paneer cubes and garam masala. Cover and cook until the paneer is cooked completely (not more than 4 Ã¢â¬â 5 minutes).
Once the gravy consistency is reached, add kasuri methi and give a gentle mix. Turn off the flame.
Mix cream (optional) and garnish with coriander leaves.
Serve with hot chapathis or naan or phulkas.
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