Kadai Paneer Gravy recipe | restaurant style kadai paneer gravy recipe

Author: Hebbar’s Kitchen
Recipe type: side dish
Cuisine: indian, punjabi, north indian
Serves: 4 Servings
for kadai masala:
2 tsp coriander seeds
1 tsp cumin seeds
15 dry black peppers
3 kashmiri red chillies, dried
for puree:
2 tsp oil
1 inch ginger, roughly chopped
3 cloves garlic
1 medium onion, finely chopped
2 medium tomatoes, finely chopped
10 cashews
½ tsp turmeric powder
¾ tsp chilli powder
salt to taste
water as required to blend
for paneer kadai:
3 tsp oil
½ onion, cubed
½ capsicum, cubed
salt to taste
½ cup water, or as required
8 paneer, cubes
½ tsp garam masala
½ tsp kasuri methi / dry fenugreek leaves, crushed
3 tbsp cream (optional)
Instructions ( 1 cup =255 ml)
kadai masala recipe:
firstly, in a pan, and dry roast 2 tsp coriander seeds, 1 tsp cumin seeds, 15-20 black peppers and red chillis. fry till they turn aromatic.
furthermore, allow to cool and coarsely powder them in a mixer.
tomato-onion puree recipe:
firstly, in a kadai, roast ginger and garlic with 2 tsp of oil.
in addition, add chopped onions and fry till they begun to sweat.
furthermore, add 2 chopped tomatoes and fry for 2 minutes.
now add few cashews and fry again.
also add turmeric, chilli powder and salt.
lastly, cool completely and blend to smooth puree.
paneer kadai recipe:
in a large kadai, heat 3 tsp of oil and fry cubed onions and capsicum.
now add blended tomato-onion puree and get to a boil for 2 minutes.
add 2-3 tsp of prepared kadai masala.
add required salt and water.
cook covered for 5 minutes.
now add paneer and mix gently.
furthermore, add garam masala, kasuri methi and cream.
finally, serve kadai paneer hot with garlic naan or chapathi.


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