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.
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.
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.
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.
1.This recipe serves 4-5 persons.
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.
3.Next add in capsicum pieces. Cover and cook for a couple of minutes. Take out in a plate.
4.Next goes in onions. Cover and cook for a couple of minutes. Take out in a plate.
5.Keep these vegetables aside till required.
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.
7.Make a smooth paste.
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.
9.Once it cools, grind to make a coarse powder.
10.On to the gravy now. Heat 1 tbsp of oil and add the onion cashew paste.
11.Cook till the oil oozes.
12.Next goes in ¾ cup of tomato puree. Use homemade tomato puree for the perfect texture and gorgeous color of the gravy.
13.Cook till the oil oozes.
14.Now take out the gravy in a plate and let it cool down.
15.Once it cools, grind it into absolutely smooth paste.
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.
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.
18.Add in ½ cup of water.
19.Next goes in 2 tbsp of heavy cream. Cook for 2-3 minutes.
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.
21.Serve hot. Bon appétit!
PREP TIME 15 minutes
COOK TIME 45 minutes
TOTAL TIME 60 minutes
To cook vegetables:
To make gravy
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