Kadai Paneer Gravy

Kadai Paneer Gravy - Plattershare - Recipes, food stories and food lovers
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.
4 from 1 vote
Print Pin
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Served As: Dinner, Lunch
Recipe Cuisine Type: North Indian
Recipe Taste: Salty, Spicy, Sweet, Tangy
Servings 3


  • 1 tbsp Puree or gravy, or oil for the gravy oil
  • 1 inch Ginger
  • 6 pods Garlic
  • 1 Onion diced medium sized
  • 2 Tomato diced medium
  • 12 Cashews whole
  • 1/2 tsp Kashmiri red chili powder
  • 1/2 tsp red chili powder
  • 1/2 tsp Turmeric Powder
  • 1/4 cup Water
  • 2 Red Chillies dried (like guntur variety), or masala masala or spicy
  • 2 tsp Coriander Seeds
  • 1/2 tsp Pepper Corns whole
  • 1 tsp Cumin Seed
  • 1 tbsp Paneer or oil kadai oil
  • 1 Onion cubed
  • 1 Green Chillies
  • 1 Bay Leaf
  • 200 gm Paneer cubed
  • 1 Capsicum cubed or
  • 1-2 tsp Salt or as per taste
  • tsp Garam Masala â¾
  • 1/2 cup Water â¾ as required
  • 1/4 tsp Kasuri Methi finely crushed
  • 1/2 tsp Coriander chopped
  • 1/8 cup Cream optional


  • Puree for gravy : Heat oil in a kadai.
  • Sauté 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, sauté 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. Sauté 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 – 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 – 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.
Explore Recipes by Tags paneer recipes

Please appreciate the author by voting!

4 from 1 vote

Rajeswari Annamalai
Rajeswari Annamalai

Software professional turned into home maker and baker :)

Leave a Reply