Kadai Paneer Gravy Recipe (Restaurant style)
THE BEST kadai paneer made with homemade fresh kadai masala.
For kadai masala:
1 tablespoon Coriander seeds (sabut dhaniya)
Coriander seeds (sabut dhaniya)
4 Dried red chilies broken and seeds removed
Dried red chilies
broken and seeds removed
For kadai paneer recipe:
2 tablespoons Oil
½ cup Red onion finely chopped
1 tablespoon Garlic paste or freshly grated
Garlic paste or freshly grated
2 ½ cups Tomato finely chopped
1 Tomato pureed
1 teaspoon Garam Masala
2 teaspoons Kasoori methi (dried fenugreek leaves)
Kasoori methi (dried fenugreek leaves)
Salt to taste
Salt to taste
1 cup Water
½ cup Capsicum (Green bell pepper) cubed
Capsicum (Green bell pepper)
7 oz or 200 grams Paneer cut into cubes
7 oz or 200
cut into cubes
3-4 tablespoons Heavy whipping cream or fresh cream or malai
Heavy whipping cream or fresh cream or malai
1 tablespoon Cilantro or coriander leaves finely chopped
Cilantro or coriander leaves
Making kadai masala:
Dry roast the coriander seeds and dried chilies on medium heat with stirring constantly.
As it toasted you will get a nice aroma of coriander seeds. also, chilies will get darker in color.
Remove it to a plate or bowl and let it cool completely.
Then grind into a powder using a spice grinder or coffee grinder.
Making kadai paneer gravy recipe:
Heat the oil in a pan on medium heat. Once hot add onions and sprinkle a little salt, cook till onions get soft and translucent.
Then mix in garlic paste and cook for 30 seconds or till the raw smell of garlic goes away.
Now add prepared kadai masala and cook for a minute.
Mix in chopped tomatoes and remaining salt, cook till they get soft and mushy, Do mash them using back of spatula as it gets soft.
Now add the pureed tomato and cook for 2-3 minutes.
Mix in garam masala and kasuri methi along with 1 cup of water to get gravy consistency and bring it to a simmer.
Add capsicums and cook for 4-5 minutes, so it gets cooked.
Add paneer and mix gently and simmer for 2 minutes.
lastly, mix in the cream and cook for a minute. Then turn off the stove.
For less spicy taste, please use Kashmiri red chilies.
Use ripe tomatoes. Unripe tomatoes will give sour taste.
*Nutrition information is a rough estimate for 1 serving
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