Kadai Paneer

Kadai Paneer | Kadhai Paneer

Kadai paneer (कढ़ाई पनीर) is a famous paneer recipe of Indian main course. In this recipe paneer and capsicum are cooked in onion and tomato based gravy and spices in an Indian kadai. Kadai Paneer is one of the most ordered dishes in restaurant. This goes well with naan, lachcha paratha and all Indian breads.

Kadai Paneer is more spicy dish compared to other paneer dishes and very rich and creamy. There are so many variations of paneer like paneer butter masala, paneer tikka masala and paneer pasanda.  But Kadai Paneer is one of the most popular recipe and packed with full of spices. It gets yummy taste from freshly ground spices like coriander, cumin and red chilies. This paneer recipe can be made dry, semi dry or in a gravy.

To make this more flavorful, make fresh kadai masala. Kadai masala is made of coriander seeds, red chilies, black pepper and cumin seeds. The spices are dry roasted until fragrant and then ground to a coarse powder.


Course: Main Course
Cuisine: North Indian
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4

Ingredients:

Kadai Masala

• 1 tablespoons coriander seeds
• 2 dried red chilies
• 2 tsp. cumin seeds
• 1 tablespoons black peppercorn

Kadai Paneer-

• 2 tablespoon oil
• ½ teaspoon cumin seeds
• 1 inch ginger, chopped
• 2 medium onion, finely chopped
• 1 teaspoon ginger garlic paste
• 1/4 teaspoon turmeric powder
• 1 teaspoon degi mirch
• 1 teaspoon coriander powder
• 3 tomatoes, pureed
• 2 tablespoons heavy cream
• Salt to taste

To roast vegetables-

• 1 tablespoon oil
• 1 onion, cubed
• 1 capsicum, cubed
• 1 tomato, remove pulp and cut into cubes
• 200 gm. paneer, cut into cubed
• salt to taste

Instructions:

For Kadai Masala-

Take all the spices in a pan and dry roast them for 3-4 minutes on low heat till fragrant.

Let them cool and then grind into coarse powder.

To Roast Vegetables-

Add oil in same pan and roast cubed onion, tomatoes and capsicum for 2 minutes or till they are half cooked.

Add cubed paneer pieces and salt. Roast on high flame till they change colour and become light brown.

Add kadai masala and mix.

Roast gently, don't break the paneer pieces.

For Kadai Paneer-

In a Kadai, take 2 tablespoon oil and heat it on medium to high flame.
Add cumin seeds.

When they splutter, add chopped ginger and onions. Cook till translucent.

Add ginger garlic paste and saute till raw aroma goes away.

Add turmeric powder, coriander powder and red chilli powder. Saute for some seconds.

Add tomato puree and cook till oil separates.

Add salt and 1 cup water. Cook for 1 minute.

When gravy releases oil, add roasted veggies and paneer. Mix gently.

Add cream and mix gently.

Cook for another 1 minute on low flame. Stir occasionally.

Garnish with coriander leaves and serve with naan or chapatti.

Tips:

• If you want spicier, double the amount of red chilli.
• Use fresh and soft paneer.
• If you are not using whole kadai masala, you may take ½ tsp. garam masala.
• Use freshly grounded spices, it gives more aroma to gravy.
• You can add some sweetness to the gravy, add 1 tsp. sugar. It gives a unique flavor. 

Try other paneer recipes:
Paneer Butter Masala
Paneer Tikka Masala
Paneer Makhani
Paneer Bhurji

Paneer Pasanda