Kadai Paneer Recipe
Restaurant Style Kadai Paneer - Soft paneer cooked with bell peppers, onion, tomato and freshly ground homemade kadai masala. It's delicious, spicy and pairs best with naan and parathas.
Servings: 5
Calories: 363kcal
Ingredients
For Kadai Masala
- 2 tablespoons Coriander Seeds
- ½ teaspoon Black Peppercorns
- ½ tablespoon Cumin Seeds
- 1 inch Cinnamon Stick
- 4-5 Dried Red Chilies You can reduce it for lesser heat
For Gravy
- 4 tablespoons Vegetable Oil divided
- ¼ cup Onion 1 inch diced
- ¼ cup Tomato 1 inch diced
- ½ cup Capsicum 1 inch diced
- 1 tablespoon Butter Or Ghee
- 1 teaspoon Cumin Seeds
- ½ cup Onion finely chopped or grated
- 1½ teaspoon Ginger Garlic Paste
- 1 teaspoon Ginger Juliennes
- ¾ cup Tomato finely chopped or crushed in a blender or grated
- 1½ teaspoon Kashmiri Red Chilli Powder
- 1½ teaspoon Coriander Powder
- ¾ teaspoon Turmeric Powder
- 3 tablespoons Tomato Puree
- 100 ml Water You may add more for extra gravy or reduce for dry version
- Salt To Taste
- 3 tablespoons Heavy Cream you may use low fat cream
- 300 gms Paneer cut in 1 inch cubes
- 1 teaspoon Sugar or Honey
Instructions
To make kadai masala
- In a pan, add coriander seeds, black peppercorns, cumin seeds, cinnamon sticks and dried red chilies.
- Dry roast until it slight brown and releases nice aroma. Do not burn.
- Transfer the dry roasted spices into mixer jar and grind it to a coarse powder. Set it aside.
Frying the vegetables
- To begin with, in a kadai or pan, heat 1 tbsp of oil.
- Add onion cubes, tomato cubes, capsicum cubes and fry on high for 1 minute only.
- Then, transfer them onto a plate. Set it aside.
How to make kadai paneer
- Now, heat oil and butter or ghee together.
- Add cumin seeds and then fry for 20-30 seconds.
- Then, add finely chopped onions and sauté until soft and pink.
- Add ginger garlic paste and ginger juliennes. Fy for few seconds until raw smell goes off.
- Then, add the ground or grated tomato and mix. Cook for 2-3 minutes on high heat.
- Now, add Kashmiri red chilli powder, coriander powder, turmeric powder, kadai masala powder and tomato puree. Sauté for 2-3 minutes on medium heat.
- Add water, and salt. Cook for another 4-5 minutes. Or until it starts releasing oil.
- Then, add cream and mix, cook for 1-2 minutes.
- Now, add the roasted vegetable cubes and paneer cubes, mix.
- Add little sugar or honey and cook for 1 minute only.
To give charcoal smoke (Dhungar)
- Place small steel bowl or a piece of foil over the gravy. Put hot charcoal in the bowl.
- Pour a teaspoonful of ghee or oil over the hot coal.
- Immediately cover the kadai with tight fitting lid and let it rest for 4-5 minutes. This will help in infusing the lovely smoky aroma to the gravy.
- Finally, open the lid, discard the coal and sprinkle some more ginger juliennes.
- Dish out and serve hot kadai paneer with naan, lachha parathas or phulkas. Serve some onion rings or salad on the side.
Notes
I have used standard spoons and cup measures in this recipe.
Always dip paneer in hot water for 5-7 minutes before making the dish.
Modify the amount of chilies as per you taste.
You can add 1-2 green chilies for the spicier gravy.
Use tofu and cashew cream or coconut cream for vegan version. Skip butter or ghee and use vegetable oil.
You can make a big batch of kadai masala and store in clean airtight box for a month on counter and up to 6 months in freezer.
Increase the measures of spices in folds to make larger quantity of kadhai masala.
Nutrition
Calories: 363kcal | Carbohydrates: 10g | Protein: 10g | Fat: 33g | Saturated Fat: 22g | Cholesterol: 58mg | Sodium: 48mg | Potassium: 238mg | Fiber: 3g | Sugar: 4g | Vitamin A: 966IU | Vitamin C: 26mg | Calcium: 328mg | Iron: 2mg