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Kadai Paneer

Niranjana Sankaranarayanan
Kadai Paneer is a beloved North Indian curry, known for its bold, spicy flavors and fresh, homemade taste. This vegetarian dish brings together tender paneer (Indian cottage cheese) and colorful bell peppers in a rich, tangy tomato gravy. What truly sets Kadai Paneer apart, however, is the dual onion texture, a technique that layers flavor and creates a delightful contrast in every bite.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Gravies, Main Course
Cuisine North Indian
Servings 4

Equipment

  • 1 Pan
  • 1 Mixie

Ingredients
  

Kadai Masala

  • 2 tbsp Coriander seeds
  • 2 inch Cinnamon
  • 4 no Cardamom
  • 3 no Clove
  • 1 tsp Cumin seeds
  • 1/4 tsp Black peppercorns

For Tempering

  • 2 tsp Ghee
  • 2 no Cardamom
  • 2 no Marathi mokku
  • 1 no Star anise

Red Gravy base

  • 20 no Cashew
  • 1 tbsp Sesame seeds
  • 1 tsp Poppy seeds
  • 3 no Bedigi Chilli
  • 1/2 tsp Turmeric powder
  • 2 no Onion
  • 3 no Tomato
  • To Boil Water

Other ingredients

  • 2 tsp Ginger Garlic paste
  • 1 no Onion finely chopped
  • 1 no Tomato finely chopped
  • 1/2 no Green Capsicum Big Cubes
  • 1 no Onion Big Cubes
  • 200 gm Paneer Big Cubes
  • 1 tsp Kasuri methi

Spice Powder

  • 1 tbsp Coriander powder
  • 2 tsp Red chilli powder
  • 1 tsp Cumin seed powder
  • 1 tsp Garam Masala
  • 1 tsp Kitchen king Masala
  • As req Salt
  • Freshly made Kadai masala

Instructions
 

Prepare Kadai Masala

  • In a kadai (wok), dry roast all the ingredients listed under “Kadai Masala” until fragrant.
  • Allow the roasted spices to cool, then transfer them to a blender or spice grinder.
  • Grind to a fine powder. Set aside – this is your freshly prepared Kadai Masala.

Prepare the Red Base

  • In a large pan, bring water to a boil.
  • Add the following ingredients to the boiling water:
    Onions
    Turmeric powder
    Red chilies
    Sesame seeds
    Poppy seeds
    Cashews
    Whole tomatoes
  • Blanch all ingredients by allowing them to cook until softened.
  • Once softened, allow them to cool slightly, then transfer to a blender.
  • Blend to a smooth puree and set aside as your red base.

Prepare the Curry

  • In a kadai, heat ghee and add the following whole spices:
    Marathi moggu (dried kapok bud)
    Cardamom
    Star anise
  • Sauté the spices until they release their aroma.
  • Add ginger-garlic paste and finely chopped onions. Sauté until the onions turn golden brown.
  • Add finely chopped tomatoes and continue to sauté until they soften and mix well with the onions.

Add Vegetables and Red Base

  • Add large onion and capsicum cubes to the kadai.
  • Sauté them until they are half-cooked, retaining a bit of crunch.
  • Pour in the prepared red base and stir to combine.

Season and Add Paneer

  • Add the following:
    All required spice powders
    Salt
    The freshly ground Kadai Masala
  • Mix everything thoroughly.
  • Gently add paneer cubes and cook for an additional two minutes, allowing the paneer to absorb the flavors.

Garnish and Serve

  • Garnish with kasuri methi (dried fenugreek leaves).
  • Turn off the heat and serve hot with phulka, roti, naan, or kulcha.
  • Enjoy your flavourful, homemade Kadai Paneer!
Keyword Kadai Paneer, Paneer gravy, Restaurant style kadai paneer