Easy Kadai Paneer Recipe - Spicy Paneer Curry With Thick Gravy

8/9/2019 Easy Kadai Paneer Recipe - Spicy Paneer Curry With Thick Gravy

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9/22/2014 Easy Kadai Paneer Recipe - Spicy Paneer Curry with Thick Gravy

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Kadai Paneer Recipe (with Step by Step Photos)by Foram

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Serves: 4 servingsPrint Recipe

Ingredients:

250 gms Paneer (cottage cheese), cut into 1-inch

cubes

2 tablespoons Dry Coriander Seeds

2 Dry Red Kashmiri Chillies

(6 Reviews)

Rate This Recipe Curries, North Indian, Paneer, Punjabi

Home>> Curries>> Kadai Paneer

Kadai paneer, a mouthwatering combination of paneer, capsicum, tomato, onion and traditional

Indian spices cooked in ghee, is one of the most popular curry recipes of Indian and Punjabi

cuisine. It is a main course curry recipeandgenerally served with Indian breads like roti, naan,

kulcha, paratha, etc. Due to its exotic taste and looks, it generally finds its way into the menu of

important functions like marriage. Learn how to make it in minutes with this step by step photo

recipe.

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14,946 people like this.Like

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Cooking Tips

Cooking Measurements

1 cup = 250 ml = 16 Tablespoons

1/2 cup = 125 ml = 8 Tablespoons

1/3 cup = 83 ml = 5.3 Tablespoons

1/4 cup = 62 ml = 4 Tablespoons

1 Tablespoon = 15 ml = 3 Teaspoons

1/2 Tablespoon = 7.5 ml = 1.5 Teaspoons

1/3 Tablespoon = 5 ml = 1 Teaspoon

1 Pinch = 1/8 Teaspoon

1 Green Cardamom

2 medium Capsicums, chopped into 1-inch pieces

3 medium Tomatoes, finely chopped

2 medium Onions, finely chopped

1 tablespoon Ginger-Garlic Paste

1/2 teaspoon Red Chili Powder

2 tablespoons Tomato Puree, optional

2 teaspoons Dry Fenugreek Leaves (kasuri methi)

3 tablespoons Cooking Oil or Ghee (clarified butter)

2 tablespoons Fresh Cream, optional

1/3 cup Water

Salt, to taste

How to make Kadhai Paneer without gravy:

To make this curry without gravy, skip adding tomato puree (in step-6), water (in step-9) and fresh

cream (in step-11).

Notes:

Tomato puree and fresh cream are optional ingredients in this recipe. if they are not available, you

can avoid them to make this paneer kadai curry.

Directions:

1. Dry roast coriander seeds, kashmiri red chilli and green cardamom until nice aroma

releases, for around 1-minute over low flame. Turn off flame and grind them in a grinder until

smooth powder. Keep aside until required.

2. If you are using frozen paneer, then defrost it before cooking. Place cubes in hot water for 7-

8 minutes to keep them soft. Drain a them and keep aside until required.

3. Heat oil or ghee in a non-stick pan over medium

flame. Add chopped onion and saut until it

turns translucent.

4. Add ginger-garlic paste and red chilli powder;

saut for 1-2 minutes.

5. Add chopped tomatoes and mix well.

Punjabi curries taste best when you

prepare its gravy a day before and use it to

make a curry. Prepared gravy should bestored in refrigerator to allow flavors of

spices mingle together well.


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6. Cook until they turn tender and oil starts to

separate or for around 4-5 minutes. Add

crushed spices powder (prepared in step-1), mix

well and cook for 2-minutes. Add tomato puree

and mix.

7. Add chopped capsicum and salt, cook for 3-

minutes.

8. Crush dried fenugreek leaves (kasuri methi)

using your hand and add in the curry.

9. Add 1/3 cup water and cook for 3-minutes.

10. Add paneer cubes.
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11. Mix and cook for 3-minutes. Add fresh cream.

12. Mix well and turn off flame. Do not cook for

longer after adding fresh cream otherwise it may

curdle.

13. Transfer prepared curry to a serving bowl and

serve hot.

Tips and Variations:

This easy and authentic recipe uses

paneer cubes directly. However, you

can shallow fry them (either in oil or

ghee) until light brown for variation in

taste.

You can use tofu instead of paneer if

later is not available.

Taste: Spicy with thick gravy.

Serving Ideas: Serve kadai paneer

with butter naan, lachha paratha or


5/6

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Easy Kadai Paneer Recipe - Spicy Paneer Curry With Thick Gravy