Kadai Paneer Recipe
This Kadai Paneer recipe delivers rich, bold flavors with homemade spices and creamy tomato gravy. It’s a quick, comforting Indian dish that’s perfect for weeknights or special gatherings.
Equipment
- Heavy-bottomed pan or kadai
- Small pan for roasting spices
- Mixer grinder (for grinding masala)
- Spatula
- Knife and chopping board
- Bowl for Mixing
Ingredients
Kadai Paneer Recipe
- 2 tbsp coriander seeds
- 2 tsp cumin
- 2 tsp fennel
- 3 dried red chilli
- 3 dried red chilli
- 2 tsp pepper
For sabzi:
- 2 tbsp oil
- 2 tsp ghee
- 1 tsp cumin
- 5 cloves garlic finely chopped
- 1 inch ginger finely chopped
- 2 onion finely chopped
- ½ tsp turmeric
- 1 tsp chilli powder
- 1 tbsp kadai masala
- 1 tsp salt
- 3 tomato chopped
- 2 tbsp cream
- 1 tsp kasuri methi crushed
- 2 tbsp coriander chopped
- 1 inch ginger julienne cut
For stir fry:
- 2 tsp oil
- onion
- capsicum
- tomato
- paneer
- 1 tsp garam masalav
Instructions
- Dry roast coriander seeds, cumin, fennel, dried red chillies, and pepper for 2–3 minutes, then grind into a coarse kadai masala.
- Heat oil and ghee in a kadai, add cumin seeds, then sauté garlic and ginger until golden.
- Add chopped onions, cook until translucent, then mix in turmeric, red chilli powder, salt, and homemade kadai masala.
- Stir in chopped tomatoes, cook until soft, and add cream, kasuri methi, and chopped coriander. Simmer for 5 minutes.
- In another pan, stir-fry paneer cubes, onion, capsicum, and tomato in a bit of oil with garam masala.
- Add the stir-fried veggies and paneer to the gravy and cook for 3–4 more minutes.
- Garnish with julienned ginger and fresh coriander.
- Serve hot
