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Kadai Paneer recipe

Kadai Paneer

How to make kadai paneer at home.
5 from 5 votes
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Course: Main Course
Cuisine: Indian
Keyword: Kadai paneer
Prep Time: 15 minutes
Cook Time: 20 minutes
5 minutes: 5 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 280kcal
Author: Sumith Babu
Cost: £5

Equipment

  • Deep fryer

Ingredients

For Kadai Masala

  • 2 tsp coriander seeds whole
  • 1 tsp cumin/jeera whole
  • 1/2 tsp black pepper whole
  • 2 nos kashmiri red chilli whole

For Onion Tomato Paste

  • 2 tbsp sunflower oil
  • 3 cloves garlic Finely chopped
  • 1 inch ginger chopped
  • 2 nos onions Chopped/ red onion
  • 2 nos tomatoes chopped
  • 5 nos cashew nuts

For Kadai Paneer Gravy

  • 1 tbsp butter
  • 1 nos bay leaf small
  • 1 nos green chilli
  • 1 tsp kasuri methi dry fenugreek leaves
  • 1 nos red onion diced
  • 1 nos capsicum diced
  • 1/2 tsp turmeric
  • 1/2 tsp kashmiri red chilli powder
  • 1 cup water
  • 200 grms paneer cheese cubed
  • 2 tbsp cream double cream
  • 1/4 tsp garam masala
  • 2 tbsp coriander leaves finely chopped

Instructions

Instructions to make Kadai Paneer

  • Dry roast kadai masala ingredients in a pan for a minute.
  • Blend coarsely and keep aside.

For Onion tomato paste

  • Melt butter in a pan
  • Add garlic, ginger and saute for 2 to 3 minutes.
  • Add kashmiri red chilli powder, jeera powder and coriander and saute for a minute.
  • Add red onion and saute until slightly brown.
  • To the pan add the chopped tomatoes and cashew nuts.
  • Cook until tomatoes are soft and mushy
  • Add kadai masala and cook well.
  • Cool the gravy mix and blend it to a smooth paste and keep aside
  • Meanwhile deep fry the paneer until golden brown and soak in cold water for half an hour. This allows paneer not to break in the gravy and to make it very soft in texture.

Kadai Paneer Gravy

  • Heat oil in a pan
  • Add bay leaf, green chilli followed by red onion and capsicum.
  • Add in the blended gravy, once when the gravy started leaving oil add half cup water and salt to taste.
  • Add paneer and cook well.
  • Finish with cream and cook for few more minutes.
  • Garnish with coriander leaves and serve hot

Video

Notes

Always roast dry spices before you blend. It gives a nice aroma to spices and easy to grind.

Nutrition

Calories: 280kcal | Carbohydrates: 4g | Protein: 8g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 51mg | Sodium: 59mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Vitamin A: 449IU | Vitamin C: 1mg | Vitamin E: 3mg | Calcium: 261mg | Iron: 1mg