Kadai paneer recipe | how to make kadai paneer gravy

Kadai paneer recipe – fried paneer cooked in tomato onion capsicum gravy flavoured with kadai masala is one of the delicious paneer recipes in India. If you want to cook some delicious vegetarian dish then this restaurant style kadai paneer gravy will be your best choice to try. In this post, you will learn how to make kadai paneer gravy?kadai paneer recipe serve in white bowl garnish with fresh coriander leaves

If you love vegetarian gravy dish then you must try this kadhai paneer recipe, which is not only taste very delicious but also very easy to cook at home.

 

Note: if you are in a hurry, feel free to click on the following links to check your desired topic.If you’d like to see our in-depth step by step recipe preparation keep reading!

 

What is kadai paneer?

Kadai” or “karahi” means “Indian wok” and  “paneer” is “cottage cheese“; traditionally to prepare this recipe of Kadai paneer, in a “wok” or “Kadai” fried paneer simmered in onion-tomato-capsicum gravy flavoured with Kadai masala.

If you don’t have kadai then you simple any pan to prepare this dish.

 

What to serve with kadai paneer gravy?

Serve Kadai paneer with naan, butter roti, paratha even it goes well with pulao, jeera rice.

 

How to store kadai paneer?

If you want to store kadai paneer gravy keep the gravy in an airtight container in a refrigerator for at least 2 to 3 days.

Before using it make sure you reheat this gravy with a dash of water, pinch of salt, then quickly fried paneer in butter, and mix it, garnish with freshly chopped coriander leaves and serve hot.  

 

| Check below delicious vegetarian recipes 

 

 

Tips to make restaurant style kadai paneer recipe

 

  • Choice of Paneer: To make the best kadai paneer recipe always use fresh paneer from any popular brand, for frozen paneer make sure you soak them in warm water for 15 to 20 min before using.

 

  • Choice Of Tomato: As tomato puree is one of the main ingredients of kadai paneer gravy, so to avoid any tangy flavour, choose a fresh large, red, ripe one before making puree at home.

 

  • Cooking Method: At first tossed paneer in butter, then simmer in buttery tomato-onion capsicum gravy on low flame. For smoky flavour put charcoal in a bowl, keep it inside gravy, and pour ghee on top of the charcoal, when it generates smoke cove the pan for at least 4 to 5 min.

 

  • Secret Flavour: Kadai masala is one of the main spices required in this dish to enhances flavour, make sure to use it as mentioned below.

 

  • Richness Of Gravy: To cook just like a restaurant style kadhai paneer recipe, you can add a few tablespoons of cream at the end of the dish.

 

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Kadai Paneer Recipe Video

If you want to watch the kadhai panner recipe video watch it here, otherwise read the below article with step by step instructions.

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How to make kadai paneer gravy?

Here, the complete recipe of kadai paneer gravy classified into three simple categories first one is preparing kadai masala,

second one is frying paneer and the last one is making kadai paneer gravy.  

so, let’s make it now.

 

How to make kadai masala

 

1.At first preparing kadai masala for kadai paneer recipe, in a pan add 1 tbsp coriander seed,1 tbsp fennel seed,2 dried red chilies,1 tsp black pepper.

fry kadai masala

 

 2.Also add 3 to 4 clove and 3 to 4 green cardamom.

add green cardamom,clove

 

3.Now, saute all of them together for at least 3 to 4 min in medium to low flame until it gives a beautiful fragrance.

dry roast all of them

 

4.Next cool down this kadai masala a little bit then blend to make smooth powder, store it in an airtight container for later usage.

prepare kadai masala

 

Frying Paneer

 

1.For frying paneer adds 3 tbsp butter in a pan then melt in medium to low flame.

melt butter in a pan

 

2.Now add fresh paneer cube in it and fry them in medium to low flame until it becomes slightly golden brown from both sides.

tossed fresh paneer cube

 

3.After that keep this fried paneer on kitchen tissue to drain excess oil from it.

place fried paneer on kitchen tissue

 

Note: While frying makes the flame always medium to low flame.

 

Making Kadai Paneer Gravy

 

1.Now for making kadai paneer gravy , heat 3 to 4 tbsp butter in a pan then melt it evenly on medium to low flame.

melt butter in a pan

 

2.Then add some whole spices including 1 small bay-leaf,1 tsp cumin seed,3 to 4 green cardamom,3 to 4 cloves and sauté them for 1 min in medium to low flame.

saute whole spices

 

3.After that add 1 medium size chopped onions, fry them until onion becomes translucent.

saute chopped onions

 

4.Next, add 1 tbsp ginger garlic paste,2 to 3 chopped green chili, and sauté for some time until the raw smell completely disappears.

add chopped green chili and ginger garlic paste

 

5.Furthermore pour tomato puree cook for 3 to 4 min on medium flame.

pour tomato puree and cook in medium flame

 

6.Then add some powder spices including 2 tsp Kashmiri red chili powder,1/8 tsp turmeric powder,1 tsp salt,1 tbsp Kadai masala,1 tsp garam masala powder

sprinkle salt,garam masala,kashmiri red chili powder,turmeric powder

 

7.Now mix all the spices together and cook further 12 to 15 min until the tomato-onion puree becomes thick and starts leaving the side of the pan, then pour water.

pour water

 

8.Mix all the gravy together, cover the pan, let it simmer in low flame for another 10 to 15 min.

simmer gravy

 

9.After that open the lid add 2 tbsp chopped coriander leaves.

add chopped coriander leaves

 

10.Also sprinkle 1 tsp crushed Kasuri methi, mix it properly.

sprinkle kasuri methi

 

11.Furthermore add 1 medium size layer cut onion and 1 small cube cut capsicum or bell pepper.

add cubed bell pepper and onion layer

 

12.Mix them properly, let them simmer in low flame for a further 3 to 4 min.

simmer gravy for some time

 

13.Now add fried paneer cube in this gravy, gently mix them for another 2 to 3 min

add fried panerr cube

 

14.Finally our kadai paneer recipe is completed, garnish with chopped coriander leaves, and serve hot with roti, paratha, or naan.

simmer fried paneer for some time

 

Kadai Paneer Recipe Card

Here is a quick overview of all the ingredients of restaurant style kadai paneer recipe including quick step by step preparation of kadai paneer recipe shown in the recipe card.

Take note of all ingredient lists

Yield: 4

Kadai Paneer Recipe | Kadai Paneer Gravy

kadai paneer recipe serve in white bowl garnish with fresh coriander leaves

Kadai paneer recipe is one of the delicious paneer recipe in India, where fried paneer cooked in hot and spicy tomato onion capsicum gravy flavored with kadai masala.

Prep Time 35 minutes
Cook Time 55 minutes
Additional Time 10 minutes
Total Time 1 hour 40 minutes

Ingredients

Ingredients For Kadai Masala

  • 2 tbsp coriander seed
  • 2 dried red chili
  • 2 tsp fennel seed
  • 4 green cardamom
  • 4 clove
  • 1 tsp black cardamom

Other Kadai Paneer Ingredients

  • 250 grams paneer
  • 5 to 6 tbsp butter or oil
  • 1 tbsp ginger-garlic [paste]
  • 2 to 3 green chili [chopped]
  • 1 medium-size onion [chopped]
  • 1 medium-size onion [layer separated]
  • 1 medium-size capsicum or bell pepper [cubed cut]
  • 5 medium-size tomato puree [deseed]
  • 1 small bay leaf
  • 1-inch cinnamon
  • 1 tsp cumin seed
  • ¼ tsp turmeric powder
  • 1 tsp garam masala powder
  • 1 tsp Kashmiri red chili powder
  • 1 to 2 tsp sugar [optional]
  • salt to taste
  • 1 tsp Kasuri methi
  • 2 tbsp coriander leaves
  • 2 to 3 tbsp coriander leaves[freshly chopped]
  • 3 to 4 tbsp cream [optional]

Instructions

how to make kadai paneer?

  1. At first, for preparing kadai masala in a pan dry roast coriander seed, fennel seed, dried red chilies, black pepper, green cardamom in medium to a low flame.
  2. Now cool this kadai masala and blend it to make a smooth powder.
  3. Next, for frying paneer melt butter on a medium to low flame.
  4. Then, fry fresh paneer cube in medium to low flame until it becomes slightly golden brown from both sides.
  5. After that keep them on kitchen tissue to drain excess oil from it.
  6. Now for making kadai paneer gravy, heat a few tablespoons of butter in a pan, melt it on medium to low flame.
  7. Saute whole spices including bay leaf, cumin seed, green cardamom, cloves and sauté them for 1 min in medium to low flame.
  8. After that add chopped onions,ginger-garlic paste, chopped green chili,sauté for some time until the raw smell completely disappears.
  9. Next, pour tomato puree cook for 3 to 4 min on medium flame.
  10. Also add some powder spices including a few teaspoons of kashmiri red chili powder, turmeric powder, a pinch of salt, Kadai masala,garam masala powder
  11. Now mix all the spices together and cook further 12 to 15 min until the gravy becomes thick and starts leaving the side of the pan.
  12. Then pour water. cover the pan, let it simmer on low flame for some time.
  13. After some time, open the lid add a few tablespoons of chopped coriander leaves. Kasuri methi, mix it properly.
  14. Furthermore, add 1 medium size layer cut onion and 1 small cube cut capsicum or bell pepper mix it, then simmer in low flame for some time.
  15. Now add fried paneer cube in this gravy, gently mix them for another 2 to 3 min.
  16. If you want restaurant style kadai paneer recipe you can add a few tablespoons of cream in it, mix it properly then serve hot with naan, butter roti whatever you like.

Notes

Kadai Paneer Recipe Note

  1. If you want more gravy pour water as per your need and let it simmer for more time until the gravy becomes thick.
  2. If you like smokey flavour just like restaurant style kadai paneer, you can use it as mentioned in the tips section; remember you have to put the smoke only 5 to 6 min not beyond that.

Nutrition Information

Yield

4

Serving Size

4

Amount Per Serving Calories 1643Total Fat 142gSaturated Fat 79gTrans Fat 5gUnsaturated Fat 48gCholesterol 373mgSodium 2423mgCarbohydrates 69gFiber 15gSugar 28gProtein 41g

Disclaimer: The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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