Kadai Paneer gravy is spicy, delicious paneer curry recipe that tastes exactly like restaurant one.
Here in USA, some restaurant serves kadai paneer with gravy while some serves semi dry kadai paneer (subzi kind). Today I am sharing the gravy version of it.
Everyone knows the meaning of kadai paneer, but if you are not Indian or not familiar with this then allow me to translate it for you. Kadai = ‘Wok’ (not chinese wok but Indian wok. Some how similar, Indian wok has more depth than chinese one.) Paneer = ‘Indian cottage cheese’.
Freshly ground masala: makes the huge difference in terms of flavors. Lightly roasted coriander seeds gives nice aroma while dried chilies makes it spicy. If you like less spicy use Kashmiri red chilies. Here I have used regular long verity.
Capsicum or green bell pepper: adds the texture and crunch to the dish. I have not cooked the capsicum till they becomes really soft because I like little crunchy.
Tomatoes: in the recipe used two different ways, one is chopped and second is pureed. Make sure to use the ripe and red tomatoes. We are using lots of tomato in the gravy so avoid using sour tomatoes otherwise gravy won’t taste good.
The texture of the gravy is not smooth like shahi paneer or palak paneer or paneer makhani. It is slightly chunky because of the chopped tomatoes in it. The bright red color of the gravy comes from red tomatoes as well as from red chilies.
Step by step recipe for Restaurant style Kadai Paneer Gravy:
1) Dry roast the coriander seeds and dried chilies on medium heat. Keep stirring and as it toasted you will get nice aroma of coriander seeds and chillies will get darker in color. remove it to a plate or bowl and let it cool completely. NOTE: I have broke the chilies and removed the seeds to reduce the spice level. And seeds and stems of the chilies are not good for your body (my MIL says that).
2) Once cooled, grind into a powder using spice grinder or coffee grinder.
3) In the same pan heat the oil on medium heat. Once hot add chopped onions and sprinkle some salt to speed up the process.
4) Cook them till it gets translucent but not brown.
5) Add garlic paste. Alternately you use freshly grated garlic.
6) Mix and cook for 35-40 seconds or till the raw smell goes away.
7) Add ground spice powder.
8) Stir and saute for a minute.
9) Add chopped tomatoes and remaining salt.
10) Mix well and let it cook.
11) It will start to leave its water and will get soften. Keep mashing the soften tomatoes with back of the spatula.
12) As it cooks, all the moisture will evaporates and it starts to leave the sides of the pan.
13) Then add pureed tomato.
14) Mix it well. Instead you can use 2 tablespoons of store bought tomato puree for brighter color.
15) stir in garam masala and kasoori methi.
16) Cook till again it leave the sides. And oil should ooze out.
17) Add 1 cup of water or as required to make gravy consistency. Add capsicums. Cook for 4-5 minutes, so it gets cooked.
18) Add paneer and stir gently so paneer cubes does not break.
19) Finally add cream.
20) Stir well and let comes a boil. Then turn of the gas heat. If you like sprinkle some chopped cilantro. (I did not because I forgot. oops..)
Make this restaurant style Kadai Paneer gravy in your kitchen and let me know your thoughts in the comments below. Happy Cooking!!!
Here is the Kadai paneer recipe:
- Coriander seeds - 1 tablespoon
- Dried red chilies - 4, broken and seeds removed
- Oil - 2 tablespoons
- Onion - ½ cup, finely chopped
- Garlic paste - 1 tablespoon
- Tomatoes - 2 ½ cups, finely chopped
- Tomato - 1, pureed
- Garam Masala - 1 teaspoon
- Kasoori methi (dried fenugreek leaves) - 2 teaspoons
- Salt - to taste
- Water - 1 cup
- Capsicum or bell pepper - ½ cup, cubed
- Paneer - 7 oz or 200 grams, cut into cubes
- heavy whipping Cream (malai) - ¼ cup
- Cilantro - finely chopped, few sprigs
- Dry roast the coriander seeds and chilies. remove it to a plate and let cool completely. Then grind into a fine powder.
- Heat the oil in a same pan on medium heat. Once hot saute the onions till they becomes translucent.
- Then add garlic paste and cook for a minute.
- Then stir in freshly ground spices and again cook for a minute.
- Mix in chopped tomatoes and salt. Cook till all the moisture evaporated, in between keep stirring as well as keep mashing the tomatoes using back of the spoon.
- Once it starts to leave the sides of the pan then add pureed tomato, garam masala, kasoori methi. Cook till oil starts to leaves from the sides of the pan.
- Add water to make it gravy consistency then mix in capsicum and cook for 4-5 minutes.
- Then add paneer, stir gently.
- Add cream and let the gravy come to a boil.
- Finally add chopped cilantro and serve.
Shelf life – Once cools completely, it can be refrigerated for 4-5 days in air tight container.
Serving suggestions – Serve with paratha, naan or with rice. Serve sliced onion w/ drizzle of lemon juice on side. Or have a masala buttermilk on side.