kadai paneer gravy recipe, how to make kadai paneer gravy recipe

kadai paneer gravy recipe

kadai paneer gravy recipe with step by step photos. kadai paneer is one of the most easy and simplest recipe made from paneer. its gets its name ‘kadai paneer ‘ as it is made in a kadai/kadhai/karahi. kadai is a utensil which is similar to the chinese wok – the only difference being.kadai has more depth than the wok. in fact in india, the kadai is used as an utensil for deep frying as well as to make many vegetables dishes .

this kadhai paneer recipe is a gravy version. its easy to prepare. you can make it at times when you get unexpected guests, or you are too tired or in no mood to go for an elaborate cooking process. there is one more recipe of semi dry kadai paneer also posted the blogrestaurant style kadai paneer.

to make kadai paneer, you will need paneer in handy and the usual indian herbs and spices. if you don’t have paneer, then make a quick microwave paneer or the usual method of making homemade paneer.

kadai paneer recipe gravy

this kadai paneer recipe uses a lot of tomatoes. for the base i have added onions, tomatoes and freshly roasted and powdered coriander seeds and kashmiri red chilies. both these spices impart a lot of flavor in the dish.

the gravy or curry is tangy and this comes from the tomatoes. if you prefer to the balance the tang, then add some cream towards the end. use fresh red and ripe tomatoes in this recipe. avoid using tomatoes which are sour. the recipe is slightly spicy. reduce the quantity of red chilies if you don’t want any spiciness.

the dry kashmiri red chillies added here, give a nice red color to the gravy accompanied with the tomatoes. kashmiri chilies have less heat as compared to other varieties of red chilies. if you don’t have kashmiri chilies, then use any indian dry red chillies. just reduce the quantity depending on the heat and pungency of the chilies.

since this kadai paneer is a gravy recipe, it goes well with the usual rotis, parathas or naan and also equally well with plain steamed rice or jeera rice. the kadai paneer is again adapted from jigg kalra’s recipe.

lets start step by step kadai paneer gravy recipe:

1. first roast the coriander and dry kashmiri red chilies in a pan on a low flame till aromatic.

making masala for kadai paneer recipe

2. when the spices cool, grind both of them in a grinder to a semi fine powder.

spices for kadai paneer recipe

3. in a pan heat oil or ghee. then add the ginger garlic paste and saute till their raw aroma disappears.

ginger garlic paste for kadai paneer recipe

4. then add the chopped onions and saute till transparent.

onions for kadai paneer recipe

5. add the freshly ground coriander and kashmiri red chili powder. also add green chillies.

saute tomatoes for making kadai paneer recipe

6. stir well and saute for few seconds.

add capsicum to kadai paneer gravy

7. add the finely chopped tomatoes and saute for 2 to 3 mins. then add tomato puree.

add water to make kadai paneer curry

8. stir well and continue to saute till you see oil leaving the sides… about 9 to 10 mins on a low flame.

add kasuri methi to kadai paneer masala

9. add the capsicum/green bell pepper julienne. stir and simmer for 2 to 3 minutes on a low to medium flame.

add capsicum to kadai paneer gravy

10. add water and salt and continue to simmer for some 7 to 8 minutes.

preparing kadai paneer recipe

11. later add crushed kasuri methi/dry fenugreek leaves and garam masala powder and stir.

making kadai paneer recipe

12. add the paneer cubes or slices. stir gently.

add paneer or cottage cheese

13. simmer till the paneer is cooked… for about 2 to 3 minutes.

simmering kadai paneer recipe

14. garnish with chopped coriander leaves and serve kadai paneer gravy with rotis, naan, steamed rice or jeera rice.

kadai paneer gravy

if you are looking for more paneer recipes then do check shahi paneer, paneer butter masala, palak paneer, matar paneer, malai kofta, paneer makhani and tawa paneer masala recipe.

kadai paneer gravy recipe below:

4.6 from 16 reviews
kadai paneer gravy recipe
 
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kadai paneer gravy recipe - slightly spicy and tangy recipe of cottage cheese cooked with tomatoes and freshly ground coriander and dry red chilies in a kadai.
AUTHOR:
RECIPE TYPE: main
CUISINE: north indian
SERVES: 4-5
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
main ingredients:
  • 250 to 300 gms paneer/cottage cheese/0.55 to 0.66 lb of cottage cheese
  • 1 small to medium capsicum/green bell pepper/0.22 lb bell pepper, julienned
  • 1.5 inch ginger, chopped + 7-8 medium sized garlic, chopped, crushed in a mortar-pestle to a fine paste.
  • 1 to 2 green chilies, chopped
  • 2 medium sized onions, 100 gms/0.22 lb onions, finely chopped
  • 7 medium to large tomatoes, 500 to 550 gms tomatoes/1.21 lb (2 tomatoes, finely chopped and 5 tomatoes, pureed in a blender)
  • ¾ to 1 tsp garam masala powder
  • ½ tbsp crushed kasuri methi/dry fenugreek leaves
  • ½ to ¾ cup water
  • 2 tbsp cream (optional)
  • 2 to 3 tbsp oil or ghee or butter
  • a few chopped coriander leaves for garnish
  • salt as required
for the kadai masala:
  • 5 tsp coriander seeds
  • 4 to 5 dry kashmiri red chilies, if using any other variety of dry red chilies, then reduce to 2 to 4 depending on the heat and pungency of the chilies.
INSTRUCTIONS
  1. first roast the coriander and dry kashmiri red chilies in a pan on a low flame till aromatic.
  2. when the spices cool, grind both of them in a grinder to a semi fine powder. keep aside.
  3. finely chop the onions. julienne (cut into very thin strips) the capscium/green bell pepper.
  4. finely chop 2 tomatoes. roughly chop 5 tomatoes and add them to the blender. make a puree of the tomatoes. keep the tomato puree aside.
  5. crush the ginger-garlic to a fine paste in a mortar-pestle.
  6. in a pan heat oil or ghee or butter. then add the ginger-garlic paste and saute till their raw aroma disappears.
  7. then add the chopped onions and saute till transparent.
  8. add the ground coriander and kashmiri red chilli powder that we made. also add green chilies.
  9. stir well and saute for few seconds. add the tomatoes and saute for 2 to 3 mins. then add tomato puree.
  10. stir well and continue to saute till you see oil leaving the sides. about 9 to 10 mins on a low flame.
  11. add the capsicum/green bell pepper julienne. stir and simmer for 2 to 3 minutes on a low to medium flame.
  12. add water and salt and continue to simmer for some 7 to 8 minutes.
  13. later add crushed kasuri methi/dry fenugreek leaves and garam masala powder and stir.
  14. add the paneer cubes or slices. stir gently. cook the paneer for about 2 to 3 mins.
  15. you can also 2 tbsp of cream toward the end. just stir the cream gently in the gravy.
  16. garnish with chopped coriander leaves and serve kadai paneer gravy with rotis, naan, steamed rice or jeera rice.




{ 46 Responses }

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  1. Annie says

    I really like the way you describe each and every method. It becomes easier to understand n remember the steps to make any recipe.thnx

  2. ankit singhal says

    This is very good recipe my sister demand me to eat this recipe on her birthday. I tried it and it make soo gud

  3. pallavi says

    Hi
    I tried ur 2/3 recipes n they all were good..but today I tried paneer kadhai which I did not find hotel style..do they put khoya for thickening in it?
    N can u add starters on ur blog pl..
    But neway thanks for such wonderful dishes….

    • says

      thanks pallavi. every restaurant have their own recipe for kadai paneer. i have had kadai paneer in many restaurants and they all taste different. the only thing common is that the capsicum. the masala tastes different. i have not mentioned that this is a hotel style kadai paneer. the dry version does taste like hotel style, but not this one. generally in the kadai masala, khoya or cashew paste is not added. but then each hotel or restaurant have their own variations. in fact hotels have all the gravies ready kept in the fridge. the remove the gravy, temper it with additional onions, tomatoes, garam masala or veggies and then the kadai paneer is ready. starters on this link – http://www.vegrecipesofindia.com/recipes/indian-snacks-indian-starters/

  4. Sam says

    When I made this, using the measurements and roughly the same times (maybe a little longer simmering since I like mine thicker) it was a much different color. Mine came out less red, and less dark. Do you know why this might be? I’ve never had kadai paneer before but I liked the way it tasted, it just looked different and I’m thinking maybe I didn’t saute the tomato long enough or used too much tomato?

  5. Avinash Thakur says

    I stay away from my family due to my job and cook myself to avoid outside junk. I followed your instructions and guess what! I had one of the most delicious and healthy Kadai Paneer i ever had. Many thanks and keep up the good work !

  6. SRD says

    Great recipe however felt the gravy was too bitty. Would it be better to blend after the tomatoes have cooked through? Your recipes, photos and details are exemplary.

    SRD

    • says

      if you powder the roasted spices finely, you won’t find the small bites in the gravy. to get a more smoother gravy, you can puree all the tomatoes, instead of adding finely chopped tomatoes later. then there is no need to blend the ingredients. the bites are due to the spices and if the finely chopped tomatoes are not cooked. finely powdered spices & properly cooked tomatoes, won’t give you this texture. thanks.

  7. Monika Singh says

    Hi dassana,
    Today i was down with viral fever…opened ur blog asked husband to follow ur recipe…and guess what…awesome restaurent style kadai pneer for dinner…thanku sooo much dassana…. it was just delicious

  8. gayathri says

    i made this dish today however 5tbsp of dhaniya was over powering. the dish looks good if not for the excess dhaniya taste i am sure it would have tasted better.

    • says

      i am sorry gayathri. i made a typo error. i have corrected now. when i read your comment, my first impression was that there was no over powering coriander taste in the kadai paneer. i checked the pics and the amount does not reflect 5 tbsp. so i went back to my notes and found out that its 5 tsp and not 5 tbsp. i am sorry your dish came out not so good. next time please try with 5 tsp and i promise the dish will be better :-)

  9. says

    I made this today when I saw your recipe. I made the paneer using your microwave recipe. I made hara bhara kabab yday.
    I love your blog and it is a boon to me since I am a vegetarian and live alone in the US. :)

  10. amitabh says

    My wife made this kadai paneer. Thanks to this recipe we enjoyed our meal. Even my sis in law liked it very much who is very fond of punjabi food. Keep sharing the recipes.