Kadai Paneer

Kadai Paneer Recipe | How to Make Kadai Paneer

What is Kadai Paneer?

Kadai paneer is an absolutely scrumptious main course preparation using paneer, which bursts with flavors of coriander seeds, red chilies, capsicum, onions, cream, and tomatoes. Creamy and spicy gravy with pieces of soft and juicy paneer gives a delish break from the other paneer preparations which are slightly on a sweeter side. It is a commonly ordered paneer dish at the restaurants. However, you can achieve the same or better taste by preparing the dish in your own kitchen.

Let’s talk about the ingredients for Kadai Paneer Recipe:

Paneer: Use homemade or fresh store bought paneer. Always remember no gravy can save poor paneer. As in if your paneer is not good enough, the gravy can’t save the dish, howsoever delectable it may be.

Vegetables: Capsicum, onions, and tomatoes are indispensable for the recipe. Capsicum cannot be omitted here. It is not just another ingredient; it leaves its flavor which is indispensable for the preparation. Onions are used for the gravy and are also added to the dish. For best results, use homemade tomato puree instead of just pureeing the tomatoes.

Other ingredients: Coarsely ground coriander seeds and whole dry red chilies add a lot of flavors; in fact, these give the distinct flavor to the dish. Little heavy cream and few cashews give it a creamy texture.

Similar recipes on the blog:

Paneer is a crowd pleaser and therefore paneer preparations are very common. We have a collection of paneer gravies including the scrumptious butter paneer masala, very popular palak paneer (this is a must try) and many more recipes.

How to serve Kadai Paneer?

Unlike other rich paneer gravies, kadai paneer can be served with simple tava chapati or tandoori roti. Make it for a weekend dinner and serve it with tandoori chapati, vinegar onion, and boondi raita.

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How to make Kadai Paneer?

1.This recipe serves 4-5 persons.

Kadai Paneer

2.Preparation 1: Cook the vegetables: For that heat ½ tbsp of oil. Add 200 g of paneer cubes. Cook till golden. Take out in a plate.

Kadai Paneer

3.Next add in capsicum pieces. Cover and cook for a couple of minutes. Take out in a plate.

Kadai Paneer

4.Next goes in onions. Cover and cook for a couple of minutes. Take out in a plate.

Kadai Paneer

5.Keep these vegetables aside till required.

Kadai Paneer

6.Preparation 2: Onion cashew paste: Grind together 2 small chopped onions and 8 soaked cashews. Well I had some cashew paste, so I have added that.

Kadai Paneer

7.Make a smooth paste.

Kadai Paneer

8.Preparation 3: Coriander seeds and whole dry red chilies coarse powder: Dry roast 2 tsp coriander seeds and 3 whole dry red chilies. Keep aside to cool.

Kadai Paneer

9.Once it cools, grind to make a coarse powder.

Kadai Paneer

10.On to the gravy now. Heat 1 tbsp of oil and add the onion cashew paste.

Kadai Paneer

11.Cook till the oil oozes.

Kadai Paneer

12.Next goes in ¾ cup of tomato puree. Use homemade tomato puree for the perfect texture and gorgeous color of the gravy.

Kadai Paneer

13.Cook till the oil oozes.

Kadai Paneer

14.Now take out the gravy in a plate and let it cool down.

Kadai Paneer

15.Once it cools, grind it into absolutely smooth paste.

Kadai Paneer

16.Once again, heat 1 tbsp of oil; add in 1 black cardamom, 1 bay leaf and 1 whole dry red chili. Cook for 30 seconds.

Kadai Paneer

17.Next goes in the coarse powder of coriander seeds and red chilies. Also add ½ tsp Kashmiri red chili powder, and salt to taste. Cook everything for 1 minute.

Kadai Paneer

18.Add in ½ cup of water.

Kadai Paneer

19.Next goes in 2 tbsp of heavy cream. Cook for 2-3 minutes.

Kadai Paneer

20.Add the cooked vegetables. Let it simmer for 5-7 minutes. Check and adjust the seasoning and consistency. Garnish with chopped coriander leaves and dry fenugreek leaves.

Kadai Paneer

21.Serve hot. Bon appétit!

Kadai Paneer

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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